I love when I have things at home that can turn into wonderful recipes. And when I have some leftover, I'm even happier because I hate wasting food! ;)
That's what happened with this coconut cake. I had a sheered coconut leftover in the fridge and a can of coconut milk to be used soon. So, I decided to look for a healthy coconut cake recipe. I found a paleo version (the original recipe is here on the site Primal Brazil) that with some adjustments, turned into the most beloved cake at home! ;) The only mistake I made was to use a cake pan with volume on the top, which made the cake look awkward. Therefore, I suggest using a cake pan with a straight bottom.
Let’s do it?
1 small can / bottle of coconut milk
1/3 cup of honey
A pinch of salt
1/3 cup of coconut oil
1 teaspoon of vanilla extract
1 1/2 cups of wet grated coconut
½ cups of cashew nut flour (just grind it in a blender)
1 tablespoon of coconut flour
How to do:
Heat the oven to 350 degrees.
Add the eggs, coconut milk, coconut oil, honey and vanilla extract and beat in the mixer on low speed and gradually add the cashew flour, then the coconut flour and the grated coconut in the end, making the dough even.
Grease the cake pan with coconut oil (not too much).
And bake for about 40 minutes to 1 hour, depending on your oven or until you think it is brownish.
Remove it from the oven and let it cool completely to cut into pieces.
It should be in the fridge!