Cake Ingredients:
6 eggs
1/4 cup coconut oil
1/4 cup coconut milk
6 Tablespoons raw honey
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 cup coconut flour
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon sea salt
1/4 cup orange juice
Directions:
Take eggs out of refrigerator ahead of time so they can come to room temperature
Preheat the oven to 350 degrees
Measure out 1/4 cup coconut oil and place in an 8″x8″ pan
Place the pan in the oven to melt the coconut oil
Whisk the eggs, coconut milk, honey, vanilla and orange zest together
Once the coconut oil is melted (about 5 minutes), remove the pan from the oven and let it coolCombine coconut flour, baking powder and sea salt
Stir the dry ingredients into the wet
Once your pan is handleable, swirl the coconut oil around the pan to grease all sides
Pour the coconut oil into the batter and mix until all lumps are gone
Pour the batter into your greased pan
Bake for 35-40 minutes, until browned on top and a toothpick comes out clean
Place the cake on a cooling rack
After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork
Pour the orange juice right over the whole cake, making sure to evenly distribute the juice
Make sure to cool the cake complete before attempting to frost it!
See the second picture in the second row for the results of frosting too soon!
Frosting Ingredients:
1/2 cup coconut oil, melted in a glass bowl
3 teaspoons raw honey
1 packed teaspoon orange zest
1/2 teaspoon vanilla extract
pinch of salt
Directions:
Mix all ingredients into warm coconut oil
Put the bowl in the freezer, to cool it down
Check on the bowl every couple minutes so the bowl doesn’t get too cold
Remove from freezer right as it starts to get cloudy
The cold bowl will continue to turn the liquid coconut oil mixture into a solid
Continue whisking the frosting until is get cloudier and eventually turns into a whipped butter consistency
Careful when whisking; the frosting very quickly goes from spreadable to too thick!
It will be a fairly thin layer, but it’s just perfect on the cake!
Recipe found here and modified slightly.