I pulled this recipe from the Tropical Traditions website. I decided to 86 the icing today. I did, however, add whipped cream (1/2 pint heavy cream, 1 tsp vanilla, orange zest. Whip with a hand mixer).
Cake (Frosting recipe below)
1/4 cup coconut oil
6 eggs, at room temperature
1/4 cup coconut milk
6 tablespoons raw honey
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 cup coconut flour
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon salt
Juice of 1/2 medium orange
- Preheat the oven to 350 degrees. Measure out coconut oil and place in an 8″x8″ pan. Place the pan in the oven to melt the coconut oil.
- While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together.
- Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients.
- Combine coconut flour, baking powder and salt.
- Stir the dry ingredients into the wet. It's a good idea to sift the dry ingredients. Coconut flour tends to be lumpy.
- Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Pour the coconut oil into the batter and mix until all lumps are gone.
- Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack.
- After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice.
Orange Coconut Oil Frosting
Be sure to melt your coconut oil in a glass bowl. I do this by putting the bowl over a small pan of simmering water (the author does this....I use the microwave).
1/2 cup coconut oil, melted in a glass bowl
9 drops of liquid stevia (I'm not a huge fan of stevia. You could use a couple of teaspoons of raw honey instead)
1 packed teaspoon orange zest
1/2 teaspoon vanilla extract
Pinch of salt
- Mix all ingredients into warm coconut oil. Place the bowl into the freezer in order to cool it down.
- Check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy.
- At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.
NOTE: Don't try to frost the cake before it is cooled. Coconut oil has a low melting temp and it will turn back into liquid once it hits the warm cake. No bueno!