Coconut Almond Flour Easter Cake

Two layers. Pure ingredients. Zero shortcuts. 🥥

My coconut almond flour two-layer cake is made entirely with all-natural ingredients, bringing together the rich, nutty depth of almond flour and the light tropical flavor of unsweetened coconut. Naturally gluten-free and beautifully moist, each bite is soft, tender, and perfectly balanced — not overly sweet, just clean, wholesome flavor. The coconut almond flour creates a delicate crumb while the coconut adds texture and subtle sweetness, making this cake feel both indulgent and nourishing at the same time. Simple ingredients, elevated into something truly special. Enjoy!

3 cups Coconut Almond Flour

1 teaspoon fine sea salt

1 teaspoon of baking powder

3 large eggs at room temperature

¾ cup full fat canned coconut milk

⅓ cup honey, a sweet (I like ChocZero)

2 Tablespoons of melted coconut oil

1 teaspoon vanilla extract

½ teaspoon almond extract (for extra almond taste)

¼ teaspoon fresh squeezed lemon juice

½ cup unsweetened shredded coconut

Topping

Coconut frosting

½ cup of unsweetened coconut shreds

Directions

1. Preheat oven to 350F. Grease two 6-inch round pans with coconut oil. Line the bottom of the pans with parchment paper and set aside. Make sure all the cake ingredients are at room temperature before beginning.

2. In a bowl whisk together the coconut almond flour, salt, and baking powder.

3. In a separate bowl whisk together the eggs, coconut milk, honey, coconut oil, vanilla extract, almond extract, and lemon juice.

4. Pour the wet ingredients into the dry ingredients and whisk until well combined. Add the unsweetened shredded coconut and whisk again.

5. Pour the batter into the two prepared cake pans. Tap the pans a few times on the counter to help release any air bubbles.

6. Place the pans on the center rack of the oven and bake for 30 to 40 minutes until the tops are golden brown and a toothpick inserted into the center of the cakes comes out clean.

7. Allow the cakes to rest in the cake pans for 10 minutes before gently turning out onto a cooling rack to cool completely. Allow the cakes to cool completely before frosting.

Topping

Coconut frosting with coconut shreds – Mix your canister of coconut frosting and ½ cup of coconut shreds together in a bowl and begin spreading and decorating your layered cake. You know what to do😊 

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.