Coconut Coffee Cake

Ingredients:

For the Cake:

  • ½ cup almond flour

  • ½ cup coconut flour

  • ½ cup un-sweetened shredded coconut

  • ½ cup gold label virgin coconut oil, melted

  • ½ cup coconut milk

  • ½ cup Sonoma  Cold brew coffee

  • ½ cup raw honey

  • 4 eggs, whisked

  • 2 tsp. ground coffee

  • 1 tsp. baking soda

  • 1 tsp. baking powder

  • 1 tsp. vanilla extract

  • ½ tsp. cinnamon

  • Pinch of salt

For the Topping:

  • 1 cup sliced almonds

  • 2 Tbsp. gold label virgin coconut oil

  • 2 Tbsp. raw honey

  • 1 Tbsp. maple syrup

  • 1 tsp. cinnamon

  • ½ tsp. vanilla extract

  • Pinch of salt

Directions

  1. Preheat oven to 350°F.

  2. Mix all dry ingredients: almond flour, coconut flour, shredded coconut, baking soda, baking powder, cinnamon, and salt.

  3. Add remaining wet ingredients (coconut oil, coconut milk, Cold brew, honey, ground coffee, vanilla) to dry ingredients. Mix together.

  4. Grease and 8 x 8 or 9 x 9 glass baking dish and pour into the dish.

  5. Bake for 25-30 minutes or until edges are browned and middle is completely cooked through.

  6. While the cake cools, place a large skillet over medium heat.

  7. Add coconut oil and then almonds. Mix to coat almonds.

  8. When the almonds begin to toast and have a bit of browning to them (be careful because they burn easily), add your honey, maple syrup, cinnamon, vanilla, and salt. Mix thoroughly.

  9. Remove from heat but cook for a couple minutes more being sure not to burn the almonds.

  10. Once cake cools, top it with almonds and lightly press down to help them stick to the cake.

DessertJessica Little