gluten free coconut cake with coconut & honey icing

my friend’s, stacy and alan, (whom are also getting married this summer) are kind enough to stay at my house when i travel to snuggle with wylie and lola. they bring their dog steven…and it is one big snuggle fest.

being the crazy, overbearing dog/cat mother that i am, it makes me feel way more comfortable knowing they all love each other!

before i left for colorado i made them a treat. a gluten free coconut cake with coconut and honey icing. it just worked out that i had all sorts of coconut ingredients and for some reason…i was craving coconut cake. i totally ate a piece (to taste test) before i left it for them. perhaps, i am selfish. it was i who really wanted the coconut, enough so that i dug into this baby before i even let them see it.  in my defense,i was worried about the consistency…which was slightly dry. the longer it sat though, the more it kind of gave into some moisture.  i am new to baking gluten free and all that jazz. so, i have not quite figured out if it was the coconut flour, the coconut oil not being heated up, or if i should have used ghee instead of the oil.

regardless, i think it still tasted good. luckily, there was some leftover when i got home!!!

the cake ingredients:

1 1/2 cups of almond flour

1 1/2 cups of coconut flour

1/2 tsp baking soda

3 eggs

1 tsp almond extract

1/2 tsp vanilla

1/2 cup of coconut oil ( or ghee)

1/2 cup of honey

preheat oven to 350 degrees.

combine all wet ingredients with a mixer. combine dry ingredients and slowly incorporate into the wet ingredients. you can do 3 cups of almond flour if you do not have coconut flour or do not want to use it. you can also use ghee instead of coconut oil. i used lots of coconut products to make it a super duper coconut cake!

grease a bundy pan or regular cake pan. i put some coconut at the bottom of the pan as well. bake for 25-30 minutes until a toothpick comes out clean.

let cool for 30 minutes. turn upside down onto a cake plate or regular old plate.

the icing ingredients:

 1 cup coconut milk

1 1/4 cup coconut oil

1/2-1 cup honey

1 cup of coconut flakes

heat the coconut milk and honey in a saucepan until hot and mixed well. add the coconut oil until melted. add the coconut flakes. store in a jar int he freezer until thick. if it is too thick, just let it sit for a bit on the counter. pour all over the cake!


the cake and icing recipes were derived from roostblog. i altered the cake recipe a bit, but the icing recipe is directly from roost. my go to for dairy,sugar,and grain free baking!

 alan, wylie, and steven. this picture makes me laugh.

Published by Dear, Us

Welcome to the bridge where I hope and intend to create a space for ALL the things I do and can't seem to quit. I am a stylist, a creator, a shop owner, a writer, an artist, a mama. Sabina Bloom was born FEB 2021 in a snowstorm and she has an extra special gift on her 21st chromosome. Here you will find us laughing, loving, creating, and navigating Down syndrome and our life together.

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