By Elizabeth Casalnova
Columnist
For years, I’ve had to accommodate for the dietary restrictions of my relatives. Instead of feeling guilty after celebrating birthdays with cheesecake and relatives who couldn’t indulge, my brother and I started a tradition to make this recipe. Anyone trying to eat healthy should still satisfy their sweet tooth, and this coconut cake is the perfect option. Replacing sugar with honey and using fresh fruit on top is a deliciously light alternative to a store-bought cake.
Ingredients:
For Cake:
-1 cup coconut flour
-1 tsp baking soda
-1/2 tsp sea salt
-6 eggs
-1/2 cup full fat coconut milk
-1 cup of coconut oil, melted
-2/3 cup honey
-4 tsp vanilla extract
-4 egg whites
-Coconut oil for greasing the pan.
For Icing:
-1 cup of plain or vanilla greek yogurt
-Honey, to taste
-Blueberries or fruit of choice
-Coconut flakes
Directions:
1.) Preheat oven to 350 degrees, and line a well-oiled pan with parchment paper.
2.) In a large bowl, sift the flour, baking soda and sea salt together.
3.) In a separate bowl, whisk 6 eggs, vanilla extract, coconut milk, coconut oil and honey until frothy. Add this mixture to the dry ingredients and mix until combined.
4.) In a clean bowl, beat the egg whites until thick peaks form. Slowly fold the egg whites into the cake batter until thoroughly combined.
5.) Pour it into the cake pan and bake for 28 minutes, or until a toothpick can be inserted and come out clean. Let it cool.
6.) While the cake is cooling, mix together the greek yogurt and honey until it reaches your desired sweetness.
7.) Once the cake has cooled completely, spread an even layer to cover the whole cake.
8.) Finally, sprinkle with coconut flakes, top it with the fresh fruit of your choice. and enjoy!
