Easy Coconut Cake (Naturally Sweetened with Coconut Sugar & Honey)
A Sweet, Simple, Guilt-Free Cake!
This coconut cake can be made using an 8-inch round cake pan or a small loaf pan. The honey glaze adds a subtle sweetness that will satisfy your sweet tooth without leaving you with a sugar hangover. This is another treat I love to have at any time of day; it’s perfect with coffee, as an afternoon snack, or as a post-dinner treat.
Ingredients:
FOR THE CAKE
1 ¼ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
¼ cup oil (avocado or melted coconut oil works well)
2 tablespoons melted unsalted butter
¾ cup coconut sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk (or coconut milk for extra coconut flavor)
½ cup shredded unsweetened coconut
FOR THE GLAZE + TOPPING
1 tablespoon honey
1–2 teaspoons milk (start with 1, add more as needed for drizzling consistency)
¼ cup toasted shredded coconut
Directions
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or small loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the oil, melted butter, and coconut sugar until well combined.
Add the eggs and vanilla; whisk until smooth.
Stir in the milk and dry ingredients until just combined. Fold in the shredded coconut.
Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before glazing.
TO MAKE THE GLAZE
Whisk honey and milk together until smooth and pourable. Drizzle over cooled cake.
Sprinkle toasted coconut on top while the glaze is still sticky.
Thank you, Munaty Cooking, for the recipe inspo!
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