| 8 | 35 | 178 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 32 |
| 4 1/2 cup | Coconut flour |
| 2 1/2 cup | Coconut sugar |
| 3 tsp | Baking soda |
| 1 1/2 tsp | Himalayan sea salt |
| 2 1/4 cup | Coconut milk, sweetened |
| 2/3 cup | Coconut oil |
| 2 1/4 tbsp | Lime juice (fresh) |
| 1 1/2 cup | Coconut, shredded, unsweetened |
1. Preheat oven to 350 F
2. Mix all ingredients in a large mixing bowl
3. Spread mixture out evenly between two cake pans (lined with coconut oil or parchment paper) and place the pans in the middle oven rack. Cook times may vary, see notes*.
4. Let cakes cook in middle oven rack. Test to see if cake is baked thoroughly with a toothpick by inserting a toothpick into the middle of the cake; if it comes out dry then it's done.
5. Remove cakes from oven and let them cool. I flip the cakes out of the baking pan and ice it up and down to get a more even surface for my icing and decorations. See notes**
Note 1: The two cakes should need roughly between 20-27 min to bake. I used two glass 5x9" pans and laid them down side by side because I didn't have the right size pan. The pan(s) you use may change the cooking time so you may need to watch it after the first 15 min or so. The thinner the cake is the less time it generally needs to bake thoroughly. You may also want to do one large cake (as oppose to two) which is what I wanted to do—just use a bigger pan and expect the cook times to vary.
Note 2: Parchment paper makes flipping the cake out of the pan easier, however if you greased your pan, slide a butter knife carefully around the edge of the pan and pat the cake hard on the bottom (once it's completley cooled down) and then flip upside down.
