Coconut Flour Coffee Cake
Personally, I don’t share my Coconut Flour Coffee Cake with anyone. It's my secret weapon for those "treat yourself" mornings. After a long shift at Keeper Coffee, I indulge in a slice (or three) with my coffee. It’s my little slice of heaven right here in Portland.
Ingredients
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil melted
- 4 large eggs
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 cup shredded coconut optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine dry ingredients: In a large mixing bowl, whisk together 1/2 cup coconut flour, 1/4 cup tapioca flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 tsp cinnamon.
- Mix wet ingredients: In a medium bowl, whisk together 1/2 cup melted coconut oil, 4 large eggs, 1/2 cup coconut milk, and 1 tsp vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. For an extra touch, fold in 1/4 cup shredded coconut if desired.
- Transfer to pan: Pour the batter into the greased cake pan, smoothing the top with your spatula.
- Bake: Place in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and savor with your favorite coffee.