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Ingredients
  • subheading: FOR THE COCONUT FLOUR CAKE:
  • ¼ cup coconut oil
  • ¾ cup Bob’s Red Mill Coconut Flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 large eggs - at room temperature
  • 2 egg whites - at room temperature
  • ⅓ cup honey
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  • ½ cup full-fat coconut milk - shake the can well before opening and reserve some for the frosting
  • Zest of 1 lemon
  • subheading: FOR THE FROSTING (OMIT TO MAKE PALEO, OR SWAP YOUR FAVORITE PALEO VANILLA FROSTING OR WHIPPED COCONUT CREAM):
  • ½ cup unsalted butter - softened; swap vegan butter to make dairy free
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon kosher salt
  • 2 to 3 cups powdered sugar - sifted if lumpy
  • 3 tablespoons full-fat coconut milk - from the can above, plus additional as needed
  • subheading: FOR DECORATING:
  • Sprinkles
  • Sweetened flaked or shredded coconut
  • Mini chocolate chips - optional
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