Coconut Cake

60 minutes, 10 servings, 98 calories per serving, Gluten Free

Ingredients

Cake Ingredients

  • 3/4 cup cane sugar – 315 cal
  • 5 tablespoons virgin coconut oil – 625 cal
  • 1 cup millet flour – 444 cal
  • 1 cup chick pea flour – 356 cal
  • 1 egg – 70 cal
  • 1/4 cup egg white – 29 cal
  • 3 tablespoons coconut flour – 60 cal
  • 2 tablespoons raw quinoa seeds – 34 cal
  • 1 teaspoon of sea salt
  • 1 cup coconut milk beverage – 45 cal
  • 1 tablespoon vanilla extracts – 15 cal
  • 1 tablespoon lemon zests
  • 1 lemon juiced
  • 1 tablespoon of baking powder – 10 cal

Icing Ingredients

  • 2 tablespoons virgin coconut oil – 250 cal/li>
  • 1/4 cup coconut milk beverage – 18 cal/li>
  • 2 cups dried coconut shred – 1050 cal/li>
  • 1/4 cup cane sugar – 60 cal/li>
  • 1/4 cup 70% or more dark chocolate to melt – 168 cal/li>

Directions

  1. Preheat oven to 350F.
  2. Beat the eggs, egg whites, coconut oil, sugar, vanilla lemon juice and zests together.
  3. Add coconut milk and then flours, seeds, and baking powder.
  4. Pour the mixture into a greased cake pan.
  5. Place in the over for 35-45 minutes, or until done.

Icing Preparation

  1. Melt the coconut oil and mix with dried coconut and sugar.
  2. Melt dark chocolate and spread on top followed immediately by the coconut mix.
  3. Let the cake cool down for 1-2 hours.