my friend’s, stacy and alan, (whom are also getting married this summer) are kind enough to stay at my house when i travel to snuggle with wylie and lola. they bring their dog steven…and it is one big snuggle fest.

being the crazy, overbearing dog/cat mother that i am, it makes me feel way more comfortable knowing they all love each other!

before i left for colorado i made them a treat. a gluten free coconut cake with coconut and honey icing. it just worked out that i had all sorts of coconut ingredients and for some reason…i was craving coconut cake. i totally ate a piece (to taste test) before i left it for them. perhaps, i am selfish. it was i who really wanted the coconut, enough so that i dug into this baby before i even let them see it.  in my defense,i was worried about the consistency…which was slightly dry. the longer it sat though, the more it kind of gave into some moisture.  i am new to baking gluten free and all that jazz. so, i have not quite figured out if it was the coconut flour, the coconut oil not being heated up, or if i should have used ghee instead of the oil.

regardless, i think it still tasted good. luckily, there was some leftover when i got home!!!

the cake ingredients:

1 1/2 cups of almond flour

1 1/2 cups of coconut flour

1/2 tsp baking soda

3 eggs

1 tsp almond extract

1/2 tsp vanilla

1/2 cup of coconut oil ( or ghee)

1/2 cup of honey

preheat oven to 350 degrees.

combine all wet ingredients with a mixer. combine dry ingredients and slowly incorporate into the wet ingredients. you can do 3 cups of almond flour if you do not have coconut flour or do not want to use it. you can also use ghee instead of coconut oil. i used lots of coconut products to make it a super duper coconut cake!

grease a bundy pan or regular cake pan. i put some coconut at the bottom of the pan as well. bake for 25-30 minutes until a toothpick comes out clean.

let cool for 30 minutes. turn upside down onto a cake plate or regular old plate.

the icing ingredients:

 1 cup coconut milk

1 1/4 cup coconut oil

1/2-1 cup honey

1 cup of coconut flakes

heat the coconut milk and honey in a saucepan until hot and mixed well. add the coconut oil until melted. add the coconut flakes. store in a jar int he freezer until thick. if it is too thick, just let it sit for a bit on the counter. pour all over the cake!

boom!

the cake and icing recipes were derived from roostblog. i altered the cake recipe a bit, but the icing recipe is directly from roost. my go to for dairy,sugar,and grain free baking!

 alan, wylie, and steven. this picture makes me laugh.