Scale
Ingredients
Cake:
- 1/2 c unsweetened shredded coconut
- 3/4 c raw, local, organic honey
- 7 eggs
- 3 T coconut cream
- 1 t vanilla extract
- 1 c hazelnut meal
- 1 c coconut flour
- 1 c softened pasture butter
- 1/4 c allergy free chocolate chips
- 1/2 c coconut oil
- 1/2 fresh squeezed lemon juice
Glaze:
- 1/4 c butter
- 1/2 c maple syrup
- 1/4 c cocoa powder
Instructions
Cake:
- Preheat oven to 350F.
- In a large bowl cream softened butter and honey together for 1-2 minutes.
- Add coconut cream and vanilla extract and blend well to mixture.
- In a separate bowl mix coconut flour, hazelnut meal, coconut shreds and mix well.
- Add half the dry mixture to creamed butter mixture and blend well. Add remaining dry mixture to wet and blend well.
- Add 2 eggs at a time and beat into mixture until all eggs are in mixture.
- Heat 1/2 c coconut oil on low heat and add to mixture along with lemon juice and blend.
- Fold in chocolate chips and set aside.
- Grease bundt cake pan well and add mixture.
- Place in prepared oven and cook for 40-45 minutes or until a toothpick comes out clean.
- Allow to cool in pan for 10 minutes.
- Transfer to plate or rack and continue to let cool.
Glaze:
- In a mixing bowl add all above ingredients and beat. Add more syrup for a thinner glaze.
- Once bundt cake has cooled cover with glaze and serve. Top with shredded coconut flakes if desired.