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!) what a great lady, she knew about coconut cake all along!

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.  Coconut flour is also fantastic for baking, its low in carbs, high in fibre and has a low GI.  We use Tiana  products or Coconoil.

Have your Cake…


3 free range, organic eggs
2 tablespoons 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 sifted organic coconut flour
¼ teaspoon baking powder


Blend together eggs, oil, coconut milk, honey and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Pour batter into greased loaf tin and bake at 200C for 20-25 minutes (keep checking in the middle with a knife until it comes out dry).

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 a good combo.