Yellow Coconut Cake with Cocoa Buttercream Frosting
  • Email Email
  • Print Print

Yellow Coconut Cake with Cocoa Buttercream Frosting

Submitted by: Jennifer Keller

Prep Time: 30 Minutes

Cook Time: 40 Minutes

Servings: 12

I was so excited to find this recipe when I needed a birthday treat! It turned out really well and I didn't have to feel so guilty eating it. It's really dense and moist, so a small piece is definitely enough.


    1 1/2 tbsp. vanilla extract

    2 c. coconut flour

    1 tsp. baking soda

    1/4 tsp. sea salt

    1 c. butter

    1/2 c. honey, raw

    12 egg

    2/3 c. cacao powder

    2 tsp. vanilla extract

    2 1/4 c. almond milk

    3/4 c. honey, raw


Make the cake: Preheat oven to 350°F. Grease two round cake pans with coconut oil.

Divide eggs yolks and white. Set whites aside. In a large bowl, cream egg yolks. Add almond milk, 3/4 cup honey, and 1 1/2 tablespoons vanilla together until completely blended and smooth. In a separate bowl, sift coconut flour to get out as many lumps as possible. Add baking soda and salt. Add the dry ingredients to the wet ingredients and combine very thoroughly with a mixer.

Beat egg whites until they are fluffy and peeks form. Carefully fold into batter. DO NOT over mix. Pour into the prepared pans and bake for about 40 minutes, or until slightly browned on the edges and the cake pulls away from the sides of the cake pan. Remove from oven, and let cool.

Make the frosting: Put butter and 1/2 cup honey in a bowl. Beat with a mixer at a high speed for 3-5 minutes until well-combined and light colored. Add cacao powder and 2 teaspoons vanilla. Start mixer slow until combined, then whisk on high for another 3 minutes. Turn off, scrape down the sides of the bowl, and chill entire bowl and detached whisk attachment in the fridge for 30 minutes. Remove and whisk once more for 3 minutes.

Frost cooled cake. Store any leftover frosting in the fridge.