Baked A Cake and Ate It, Too

When I see gaggles of school aged children wandering aimlessly down my street in the middle of the day, it can only mean one thing.  School’s out, summer is officially here, and the season of the backyard barbecue has begun.

Usually, I love to bring giant green salads (like this one) or meat for grilling (our grass-fed beef comes from here) to a barbecue, but sometimes I’ve got to change it up.  Sometimes I want to bring a little something sweet.  This recipe contains no white flour, no white sugar and no butter, but is a perennial favorite and proves you don’t need to compromise to make a delicious dessert.

Coconut Chocolate Chip Cake/Macaroons

Ingredients – Dry

  • 1/4 c coconut flour
  • 2 c shredded unsweetened coconut
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 chocolate chips (diary free, or highest quality you can find – I like Ghirardelli 60% dark)

Ingredients – Wet

  • 6 egg whites
  • 2 tsp vanilla extract
  • 1/4 honey, liquefied (raw, local is best)
  • 2 tsp coconut oil, liquefied
  • 1/2 tsp sea salt

Instructions

  1. Preheat oven to 325°
  2. Grease a 8×8 square cake pan with coconut oil.
  3. In a large bowl combine all dry ingredients and mix well.
  4. Add liquid coconut oil to dry ingredients and mix well.
  5. In a separate bowl combine remaining wet ingredients and mix well.
  6. Add wet ingredients to the bowl of dry ingredients and mix until all ingredients stick together and can form a ball.
  7. Spread evenly into the bottom of the cake pan.
  8. Bake for 25 min or until the top is golden brown.

Serves ~ 8

Read about the benefits of including coconut in your diet here and here.

This recipe also makes killer macaroons.  Instead of spreading the “dough” into a cake pan, roll the “dough” into 2” round balls.  Bake on a cookie sheet at 325° for 12-14 minutes or until golden brown.  Cool and enjoy!

Makes ~ 2 dozen

*This recipe was adapted from The Spunky Coconut Cookbook by K. Brozyna

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