Coconut Cake – from Angie
4 cups almond flour
1 cup honey
2 teaspoons baking soda
1 teaspoon salt
4 tablespoons unsalted butter, softened
½ cup canned unsweetened coconut milk
¼ cup homemade yogurt
3 large egg whites
2 teaspoons pure vanilla extract
Preheat oven to 300 degrees. Line the bottom of two 8-inch cake pans with parchment paper. Use butter or coconut oil to grease the paper and the sides of the pan. In a food processor or electric mixer, mix the almond flour, honey, baking soda, and salt until blended. Add the butter and coconut milk and mix well, stopping to scrape down the sides. Add the yogurt, egg whites, and vanilla. Mix well until very smooth, scraping down the sides frequently. Pour into the cake pans and smooth the tops. Bake for 40 minutes, or until the cakes are golden and springy and a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let sit for 10 minutes. Unmold from the pans onto a rack and let cool completely before frosting.
1 cup honey
¼ canned unsweetened coconut milk
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Place the honey, coconut milk, butter and vanilla in a food processor or electric mixer, and process until smooth.
Assemble the cake
3 cups grated unsweetened coconut
Place one of the layers on a serving dish. Spread half of the frosting on the cake and sprinkle with 1 cup grated coconut. Place the second layer on top. Spread the remaining frosting on the top, allowing it to spill over the sides. Sprinkle the rest of the coconut on the top. The cake will keep for 2 days covered.