Cracking Coconut Cake

Did you know during the French Revolution, when they ran out of flour for bread Marie Antoinette said “Qu’ils mangent de la brioche” (let them eat cake!). She obviously knew all about our cracking coconut cake! The ingredients are simple – you will need to pick up some coconut flour, coconut oil and coconut milk. There are incredible health benefits to consuming coconut products like oil and milk and coconut flour is also fantastic for baking. It’s low in carbs, high in fibre and has a low GI.

You can make it slightly sweeter with a little more honey or try adding cinnamon, nuts, raw cacao, fresh lemon juice, chunks of organic dark chocolate 70% (at the weekend) or seeds. Poppy seed and lemon is another very yummy combo.

Serves: 8

Prep: 10 Minutes

Cook: 20-25 Minutes


  • 3 free range, organic eggs
  • 2 tablespoons Coconoil organic virgin coconut oil (melted)
  • 3 tablespoons coconut milk or 1.5 tablespoons of coconut cream
  • 2 tablespoons raw honey/organic maple syrup
  • 1/2 teaspoon vanilla
  • 4 tablespoons of sifted organic coconut flour
  • 1/4 teaspoon baking powder


  1. Pre heat the oven to 200°C/400°F/gas mark 4.
  2. Grease a loaf tin.
  3. Blend together eggs, oil, coconut milk, honey and vanilla.
  4. Combine the coconut flour with the baking powder and mix thoroughly until you have a batter with no lumps.
  5. Pour the batter into a greased loaf tin and bake at 200C for 20-25 minutes (keep checking the middle with a knife until it comes out dry).