This cake is full of charm as well as pecans, coconut and LOTS of flavor, without any of the grains! Bring this classic cake to any special occasion and be prepared to leave with no leftovers!
I love creating classic recipes like my Garlic Cheddar Biscuits (Better Than Red Lobster Biscuits) to my Old Fashioned ‘Nana Pudding! These foods are not only familiar and comforting but I want to make the Satisfying Eats version just as delicious as the original. When I set my mind on recreating one of the Classics, I want to get everything right… down to the texture and the taste!
From the flavor to it’s simplicity, I know you will love this cake.
What is your favorite cake?
About the recipe
I made this recipe 3 separate times, experimenting with flavors and the texture. Each of the 3 batches were DELICIOUS but my only note is if you would like a lighter cake, be sure to use unsweetened shredded coconut. When I used flaked or coconut chips, the result was a slightly denser cake. Either way this recipe is delicious! As always, be sure to taste your batter. Since the sweetness of stevia sometimes cooks out, be sure to test a small amount of your batter by placing 1 tbsp. of batter in a cupcake liner. Microwave for 20 seconds and then taste for sweetness. This will be the final sweetness of your cake. This sample cupcake will help you to determine if you need to add more sweetener.
Variations and Modifications (Please Read)
This recipe is delicious as listed but can be modified to fit your specific dietary needs, goals and taste buds. Here are a few modifications that I KNOW will work. If you modify it in any other way, please let me know in the comments below.
- Sweetener– Use any sweetener you choose in the recipe, just be sure to taste your batter before cooking the cake. For questions about sweeteners, be sure to check out THIS post.
- Fat of choice– I used butter but you could also use ghee or coconut oil for dairy-free. Also feel free to use expeller coconut oil.
- Milk– Use whatever milk you choose. Heavy cream, sour cream, coconut milk or even unsweetened almond milk will all work.
- Dairy-Free– To make the cake dairy-free, use unsweetened almond or coconut milk for the sour cream and ghee or coconut oil for the butter. At this time I do not have a dairy-free vanilla frosting (it is on my list).
- Nut-Free– For nut-free, substitute ground raw sunflower seeds in the place of the almond flour and use raw sunflower seeds in the place of the pecans.
- Cupcakes– Feel free to use this batter to make cupcakes as well. The full recipe makes 24 cupcakes using 1/4 cup measuring scoop. Bake for 15-18 minutes or until toothpick inserted in the center comes out clean.
- Half Size- This cake feeds a small army so feel free to half this recipe for a smaller gathering.
- 3 cups blanched almond flour
- 2 tsp. baking soda
- 1 tbsp. plus 1 tsp. baking powder
- 1/4 tsp. salt
- 2 tsp. Organic Trader Joe's Stevia or sweetener of choice, to taste
- 1-1/2 cups of unsweetened shredded coconut**
- 2 tbsp. pure vanilla extract (or homemade)
- 8 large eggs
- 3/4 cup unsalted butter or ghee, melted
- 1 cup sour cream, heavy cream or pure coconut milk
- 2 cups chopped pecans
**I used shredded coconut which is very fine for one cake. I also used coconut flakes or coconut chips that I had slightly processed in a food processor to make them smaller, more like shredded coconut, for the second test batch. Both worked well.
Cream Cheese Frosting
- (2) 8-oz. packages cream cheese, softened
- 1/2 tbsp. pure vanilla extract
- 1-1/2 cups heavy whipping cream
- 1/2 tsp. Organic Trader Joe's Stevia or sweetener of choice, to taste
- 1 tbsp. raw honey (optional)
Preheat oven to 350 degrees F. Line the bottom of (2) 8-inch round cake pans with parchment paper to prevent cake from sticking.
In a large bowl, add the dry ingredients. Blend well with a whisk to break up any lumps. To the same bowl, add the remaining ingredients and stir. Taste for sweetness and adjust if needed.
Divide batter between the two lined pans, being sure to spread the batter evenly. Bake for about 30 minutes or until toothpick inserted in the center comes out clean.
Once cakes are done, let cool in pans 5 minutes and then run a butter knife along the edge of the cake and invert onto a cooling rack. Allow cake to completely cool. While cake is cooling, prepare frosting.
Cream Cheese Frosting
In a large bowl, blend cream cheese until smooth using a hand mixer. Add the remaining ingredients and blend until frosting is thick and smooth. Taste for sweetness and adjust if needed.
Frost cooled cake with frosting.
- Nutrition: 333 Calories, 31 grams Fat, 7.1 Total Carbs, 2.7 grams Fiber, 4.4 Net Carbs, 7 grams Protein