Project Description

Double Chocolate Coconut Cake



1 1/2 cups Almond Flour

3 very ripe bananas

2 eggs

1/4 cup cacao powder

1/4 cup coconut oil

1 tsp baking soda

1 tsp baking powder

1/4 cup honey

1/3 cup Kite Hill almond based yogurt

1/2 tsp salt

1 tsp vanilla extract


1/4 cup chopped pecans

1/4 cup Coconut flakes

1/4 cup Lily’s chocolate chips

1 tbsp honey

1 tbsp ghee

1/2 tsp vanilla

Pinch sea salt


Cake layer: Preheat oven to 350 degrees. Place all ingredients in a high speed blender or food processor and blend on high until combined. Pour batter into a 8 or 9 inch round cake pan that has been sprayed with cooking spray. Bake for 20 minutes. Next, remove from oven and add topping, bake another 8 minutes.
Topping: In a small bowl, combine all ingredients.