In case you were wondering, NO ONE said Clean-Eating had to be boring, okay?! My kids, hubby and I
ALL love this coconut cake in the winter (and year-round, if I’m honest). It’s easy, it’s homey, and it’s
delicious! So, if you’re looking for a quick dessert that makes everyone happy, look no further! This
baby is for you!
Coconut Cake with Chocolate Drizzle
- Category: Dessert
- Cuisine: American
Ingredients
Scale
Ingredients for the Cake:
- 3 large eggs
- ¾ cup Coconut Sugar
- 1 cup Full-Fat Coconut Milk
- 1/3 cup Coconut Oil, melted
- 1 tsp Vanilla Extract
- 1 tsp Apple Cider Vinegar
- 3 tbsp Rice Flour
- 2 tbsp Tapioca Flour
- 1 ½ cups Unsweetened Shredded Coconut
Ingredients for the Drizzle:
- 1/3 Cup Dairy-Free and Sugar-Free Chocolate Chips or Hu Gems
- 1–2 tbsp Coconut oil, melted
Instructions
Instructions for cake:
- Preheat oven to 350-degrees and grease a 9-inch pie or cake pan with coconut oil
- In a large bowl, whisk eggs and sugar together. Add remaining wet ingredients (through vinegar) and whish until well combined.
- Add in the flours and whisk again. Add in shredded coconut and stir until evenly dispersed.
- Pour into prepared pie or cake pan and bake for 30-40 minutes or until golden brown and set in the middle.
- Allow to cool while making the drizzle.
Instructions for the drizzle:
- Combine chocolate chips or gems and 1 TB oil in a small bowl. Microwave for 15-second increments, until melted and smooth. Add more oil if it is too thick (you want it to easily flow from the spoon).
- Drizzle over cake slices and garnish, as desired (I will always opt for strawberries or raspberries, when available).
- Store in refrigerator.