• Vanilla coconut cake with Chocolate buttercream

    by  • February 7, 2013 • Dessert • 0 Comments

    Happy belated birthday to you, happy belated birthday to you, happy belated birthday dear Gareth…. happy belated birthday to y-o-u!!

    Hip hip hooray!

    piece of cake in front

    Ok, so I’m a few…ummm… many months late with the post, but we made a lovely vanilla coconut cake for Gareth’s birthday and took pictures and everything… it just wouldn’t be fair if we went to all that effort and didn’t share it with you. Especially when it tasted so good! So for everyone else out there, happy birthday! Belated or otherwise. Maybe you can make this cake!

    cake cooked

    It’s a simple one bowl cake that could be jazzed up so easily with icing and berries. It could be layered into something fancy, or left simple for an afternoon treat.

    cake cooked above

    This is pure and simple: your go to cake recipe.

    cake iced

    We’ve had it with chocolate buttercream twice and caramel sauce once and while both work, our favourite is the chocolate buttercream. It adds a layer of depth to the delicately flavoured vanilla underneath.

    cake iced above

    But because it’s a vanilla cake underneath, it still retains a lightness that chocolate cakes don’t quite seem to have.

    Gareth blowing out candles

    Gareth blowing out candles 2

    Gareth cake laughing

    Because it’s made on coconut flour it’s grain free and super filling, so it goes an awfully long way. It’s super high in fibre from the flour and protein from the eggs.

    cut cake

    The recipe is also sugar free, nut free and if you skip the chocolate buttercream (or use coconut oil instead) you could also easily make it dairy free.

    piece of cake side

    What more could you ask for? Simple. Adaptable. Healthy. Delicious.

    piece of cake above

    Vanilla coconut cake with Chocolate buttercream

    Serves 16 (you could easily double this and cook it in two pans to make a layer cake), Adapted from Our Nourishing Roots



    6 eggs (preferable free range)

    1 and 1/4 cups milk of choice

    1/3 cup honey or maple syrup

    1 cup coconut flour

    1 teaspoon vanilla extract

    1/4 teapsoon baking soda

    Small pinch sea salt

    Chocolate buttercream (this will make more than you need)

    125g butter at room temperature, cut into pieces (1 American stick, 1/2 an Australian stick)

    1/4 cup honey or maple syrup

    1/3 cup cacao powder (or cocoa)

    1 tbsp coffee (optional)

    1/2 tsp vanilla extract (optional)



    Preheat the oven to 180C/350F. Grease and line a cake pan. Mix all the wet ingredients together in a bowl. Working quickly so the mixture doesn’t get to thick too quickly, mix through all the dry ingredients thoroughly, ensuring no lumps remain. Quickly pour into the prepared pan and smooth. Bake about 40 minutes, until golden brown (the edges will pull away from the pan and be slightly brown). Test for doneness with a knife or a skewer. Cool and then invert onto a serving plate.

    Chocolate buttercream

    Using beaters, whip the butter and honey together until light and fluffy. Add all other ingredients and mix until combined. Spread over cooled cake and serve.

    Notes and suggestions: double the recipe and make a double layer cake with icing and fresh berries. Omit the icing and use fresh cream. Add berries to the cake mix (I imagine raspberries) and prick holes in the top of the cake and drizzle in a lemon glaze (omit the icing). Add some choc chips to the batter. Decorate the cake with chocolate shavings.

    What’s your go to cake recipe?

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