Coconut Orange Cake

Ingredients:

•  1/4 cup coconut oil
• 6 eggs, at room temperature
• 1/4 cup coconut milk
• 6 tablespoons raw honey or Coconut Nectar
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange zest or 1 ½ teaspoons orange peel seasoning
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder (aluminum free)
• 1/2 teaspoon salt
• juice of 1/2 medium orange or 1 teaspoon orange extract

Directions:

-Preheat the oven to 350 degrees. Measure out coconut oil and place in an 8"x8" pan. Place the pan in the oven to melt the coconut oil.

-While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest (also add in orange extract if you are not using real orange juice).

-Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet.

-Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter. Mix until all lumps are gone.

-Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 30-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack.

-(if using a real orange) After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice orange over the whole cake, making sure to evenly distribute the juice

Orange Coconut Oil Frosting

(Make after cake has cooled)

• 1/2 cup coconut oil, melted in a glass bowl
• 9 drops of liquid stevia (alternatively, you could use a couple of teaspoons of raw honey or coconut nectar)
• 1 packed teaspoon orange zest or 2 ½ teaspoons orange peel seasoning
• 1/2 teaspoon vanilla extract
• pinch of salt 

-Mix all ingredients into warm coconut oil. Place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. Take it out of the freezer right when it starts to get cloudy.

-At this point the cold bowl will continue to turn the liquid oil into a solid. -Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency.

-Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

 (Resource: freecoconutrecipes.com)




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