The Best Tropical Cake Recipe
Visit the tropical islands with this coconut cake filled to the brim with coconut flavor! This one also happens to be dairy free and is a great base to add extracts or additional flavors too if you feel adventurous! 4g carb/2g fiber for 1/12th of the cake.
Equipment
- 8x8 pan
- parchment paper
- hand mixer or stand mixer
- Large Bowl
- Spatula
Ingredients
- 1 1/2 cup almond flour
- 3/4 cup shredded coconut
- 3/4 cup monkfruit
- 1/2 tsp of baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 4 large eggs separate yolks and egg whites
- 1/4 cup coconut oil melted
- 2 tbsp unsweetened almond milk
Instructions
- Preheat the oven at 350F degrees
- Line an 8×8″ square baking tray with parchment paper and set aside.
- In a large bowl, add all of the dry ingredients and combine.
- Stir in the melted coconut oil and the egg yolks with the almond milk until everything is mixed together evenly then set aside.
- Whisk the egg whites using a mixer until the egg whites form soft white fluffy peaks.
- Carefully fold the egg whites into the batter, rotating the bowl with each fold.
- Pour the cake batter into prepared pan.
- Bake the cake in the oven for 40-50 minutes. It should be golden brown and firm to the touch or toothpick tested clean.
- Remove the cake from the oven.
- Lift it gently out of the pan by two sides and place on a cooling rack.
- Store in an air tight container and eat within a few days or freeze.
- 4 g carb/ 2 g fiber per 1/12 of cake.
Notes
Turn this into a naturally flavored tropical fruit cake when you use pineapple juice in place of the unsweetened almond milk.
Nutrition
Calories: 180kcal
Tried this recipe?Let us know how it was!