Layered Coconut Coffee Cake With Cashew Buttercream Frosting
I made this for my partner's birthday and it was delicious.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins
Ingredients
    Dry Ingredients
  • 1 cup 1-1 Baking Flour
  • 1 cup Raw Almonds (Ground into meal or use almond flour)
  • 2 tbsp Flax Seed (Ground into meal or use flaxseed meal)
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
    • Wet Ingredients
  • 1/2 cup Maple Syrup
  • 3/4 cup Coconut Milk (Full Fat)
  • 1/4 cup Coconut Oil (Virgin)
  • 1 tsp Lemon Juice
    • Cashew Buttercream Frosting Base
  • 1.5 cup Raw Cashews
  • 0.5 cup Coconut Milk
  • 0.25 cup Maple Syrup
  • 0.25 cup Coconut Oil
  • 2 tbsp Key Lime Juice
  • 1 tsp Vanilla
  • 0.25 tsp Salt
    • Optional Frosting Flavors (mix & match as desired)
  • 2 to 6 tbsp Finely Ground Coffee
  • 4 to 8 tbsp Finely Ground Cacao Nibs
  • Sugar (Add by tsp until satisfied)
Instructions
    Pre-Prep
  1. (If Necessary) Grind Almonds and Flax into flour
  2. Preheat oven to 375°
  3. Use anti stick spray or coconut oil on two round 9" pans
    4. Cashew Buttercream Frosting
  4. Boil a pot of water and pour enough boiling water to completely cover the cashews, then leave them to soak at least one hour
  5. Drain Cashews, then add to food processor along with the rest of the frosting ingredients - Coconut Milk, Maple Syrup, Coconut Oil, Key Lime Juice, Vanilla, Salt, and optional flavorings
  6. If the frosting is refrigerated before use, warm it gently in a pot of water while stirring constantly until it reaches desired application consistency
    7. Cake
  7. Heat Coconut Oil until liquid, then mix it well with the Maple Syrup, Coconut MIlk, and Lemon Juice. Set aside
  8. Put 1-1 Baking Flour, Almond, Flax Seed, Baking Powder, & Baking Soda in a bowl and combine well
  9. Combine wet and dry ingredients, then scoop or pour into the waiting pans
  10. Bake for 30-35 minutes, or until they has darkened a little and a knife inserted comes out clean
  11. Carefully remove cakes from pan and place them on a rack if possible. If it is sticking, allow it to fully cool in pan
  12. If still in pan, remove cakes and place on flat surface. Frost cake with prepared buttercream frosting, both on top and between layers. Optionally, you can add loose unsweetened or sweetened coconut flakes to the top and between layers