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  • Writer's pictureElise Johnson

Coconut Cake Surprise

Updated: Apr 10

My daughter-in-love is a gift to our family —a precious jewel indeed. She is the sweetest wife and momma. She loves our son fiercely, lovingly homeschools our grandchildren, continually volunteers at her church, and makes the best ”joy cookies“ in the world!

A sliced coconut cake I placed on a wooden board topped with rosemary and tiny berries around the board.
Coconut Cake Surprise

This weekend was supposed to be a time when we all gathered to celebrate her birthday, but like many young mommas, she caught the little cold my sweet grandson has. Mommas who love greatly get many colds. It‘s the snuggling. It’s the kisses. It’s the loving heart of a momma. And that is a beautiful thing.


She adores the Lord, her family, coconut cake and pumpkins! One of my favorite memories is a time when we visited a local home store. She had a few decorative pumpkins in her cart which put a smile on her face, a joy in her heart, and a spring in her step! She looked up at the kind cashier, and with the cutest smile said in a sweet and tender voice, “I have a pumpkin problem.” I will never forget how adorable she looked and sounded at that moment.

After learning that she and our little grandson were under the weather, and that the birthday plans had been postponed, I decided to surprise her by creating a healthy coconut cake in her honor.. Of course, I added a little pumpkin spice. I was pleasantly surprised by how moist and delicious this cake turned out to be.


My sweet husband, who isn’t really a coconut fan, took a little taste to see if it was gift-able. He loved it and so I feel pretty confident that it is gift-worthy. I hope you’ll give this treat a try, and of course, I sure hope my sweet daughter-in-law loves it.


Ingredients


1 cup virgin coconut oil

2 cups brown coconut sugar

6 eggs

3/4 cup sour cream

3/4 cup unsweetened coconut milk (I like So Delicious)

1 tbsp pure vanilla extract

1 tbsp aluminum-free baking powder

1/4 tsp sea salt (Celtic or pink Himalayan)

1/2 cup chopped pecans

1/2 cup shredded coconut flakes

1/2 tsp pumpkin pie spice


Directions


Preheat your oven to 350 degrees F.

In a large mixing bowl, beat together coconut oil and brown coconut sugar until combined. Add eggs, one at a time, and beat until combined. Add sour cream and unsweetened coconut milk and combine.

Add coconut flour, baking powder and salt. You guessed it — combine. In a small bowl, combine chopped nuts, shredded coconut flakes and pumpkin pie spice.

Place the cake batter in a prepared 9 x 13-inch pan. Smooth batter. Sprinkle chopped pecan mixture on top of the cake.

Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean and, when gently moved, the cake doesn’t jiggle.

Lastly, enjoy!

Happy Birthday, Love!





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