I am a coconut addict. I love coconut anything, especially in dessert. This coconut cake is super delicious, made of nutty almond flour, chock full of shredded coconut, and sweetened with pure maple syrup. It all gets slathered with a creamy frosting made of soaked raw walnuts, which are pureed w/ maple syrup, shredded coconut, almond milk, and vanilla bean for the perfect dessert. Plus, it's gluten-free, paleo, and the frosting is raw and vegan. So, you can definitely feel healthier when eating it. —misschels
Pre-heat the oven to 350 degrees F. Grease 10-12 baking ramekins with cooking spray. Place them on a baking sheet and set aside.
In a large mixing bowl, combine the almond flour, baking soda, and salt.
Add in the eggs, vanilla, coconut oil, and maple syrup, mixing until a smooth batter forms. Fold in the coconut.
Pour 1-2 tablespoons of the batter into each ramekin. Bake for 20-25 minutes or until the cakes have risen, are lightly golden, and a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool completely before frosting.
For the frosting
Place the walnuts in a large bowl and cover with water. Let sit overnight.
Drain and rinse the walnuts with cold water.
Place all of the ingredients in a large food processor and blend on high until you reach a smooth consistency. You may need to add a bit more almond milk depending on how thick or thin you like your frosting. If you want a thinner frosting, keep adding almond milk by the tablespoon.
Pour the frosting into a large mason jar and refrigerate until chilled.
Use a flat serrated knife to frost the cooled cakes and dig in!