Paleo Coconut Cake

This cake is great for breakfast, snack or dessert. It's good at any time of the day, easy to make, it freezes very well and thaws quickly. So, what's not to love about that? If you double, or triple the batch (which I do quite often), you can portion it, stuff it in the freezer and always have some ready when you want it.

Almost every day, the boyfriend has a big square of this coconut cake in his lunchbox, as a snack. Personally, I'm not very hungry between meals, so I usually eat it for breakfast when I want a break from the eggs. A square of cake, a little whipped cream and a few berries....so good! You can whip this cake up in under 15 minutes and enjoy it for a long time!

Edit july 2016:

I found something out about this recipe. Some people who commented here found the cake too dry. I gave this recipe to a friend of mine and she had the same problem. She tried to make it three times, but every time it failed: way too dry. Finally we figured out what the problem was. It was the brand of dessicated coconut she used. I always use big bags of full fat dessicated coconut made by Renuka (like these http://www.renukagroup.com/agri_business_cocnut_products/renuka_description.php?p_id=RDC001). Because of the high fat content, it releases some fat when ground up. My cake is really never dry. So you might want to try one or two brands of dessicated coconut with this recipe.

(Check out the comment section for more advise on how to make this cake without it being too dry)

Ingredients:


2 cups of coconut flour
3 oz (90 gr) butter or coconut oil, melted
3 eggs
1/2 tsp baking soda
1/2 tsp baking powder
Sweetener of choice (equal to about 4 tbsp sugar)

Preheat the oven to 350F (175C). Put the flour in a bowl and mix thoroughly with the baking powder, eggs and butter (or oil). Add a sweetener. The sweetener is always a little hard for me to put into amounts. You have to use very little stevia for instance, compared to honey or xylitol. Xylitol and stevia are my favorite sweeteners. I favor the taste of xylitol, but it's much more expensive (at least, the one made from birch is. I don't use the cheaper one made from corn). Stevia and xylitol paired together is a good alternative for me. I like this cake to be quite sweet, it's a cake after all, so I put in the equivalent of 4 tbsp sugar, which was about half a teaspoon of stevia and about two tablespoons of xylitol. But you might want to taste for yourself when you use your favorite sweetener (if you don't want to use a sweetener at all, you could use a mashed banana for some extra sweetnes).

Your cakemix should be a thick batter-like consistancy. Not as stiff as dough and not as runny as pancakebatter. Put it in a greased baking pan and bake for 35 minutes. Let it cool for about 15 minutes, then take out of the pan and let it cool completely on a cooling rack. Cut into squares or slices and eat it or freeze it.