If you follow us on Facebook you would have seen a recent poll of Paleo Chocolate Brownies VS. Paleo Coconut Syrup Cake. Our odds were on the choccy brownies… because chocolate always wins, right?! Well, no, apparently not! The votes were tallied and guess what came out on top?! Our Paleo Coconut Syrup Cake! Who doesn’t love a good under dog story, especially when it involves super tasty paleo sweet treats?!
We couldn’t leave you to drool all over your keyboard without sharing this super easy, healthy and tasty Paleo Coconut Syrup Cake recipe! This recipe is just one of the 50 recipes that are available in our eBook: Let’s Eat Paleo. If you’re new to paleo or just want some quick, simple and delish recipes to get you healthy, you can download our book by clicking here
Emma + Carla
ps. did you know we are Yoga and Pilates teachers? We believe it’s the combination of healthy food and healthy movement that creates ultimate health and happiness! You can try our FREE classes over here!
- 3 cups unsweetened shredded coconut
- 2 cups almond meal
- 1 cup coconut flour
- 1/4 cup Natvia (or 1/2 cup coconut sugar)
- 6 eggs
- 1 cup coconut milk
- 1 cup coconut cream
- 120g coconut oil melted
- 1 tsp. vanilla extract
- 1 cup water
- 1/2 cup raw honey (you could also use rice malt syrup for a low GI version)
- 1 lemon (rind + juice)
- 1 tsp. cinnamon
- Preheat oven to 170 degrees celsius and line a 25cm x 15cm loaf tin.
- Combine the coconut flour, almond meal, coconut and Natvia in a large bowl.
- Beat (we use our Vitamix) the eggs until fluffy.
- Add the melted coconut oil, vanilla extract, coconut milk and coconut cream to the eggs.
- Beat for 1 minute on high.
- Transfer the egg mixture into the dry ingredients and mix well.
- Don’t be alarmed, the cake batter is very thick!
- Press the batter into the prepared loaf tin and smooth out the top.
- Bake in the oven for 40 minutes or until the top turns golden brown.
- Allow the cake to cool for 10 minutes before slowly pouring the syrup over the cake.
- Leave the cake at least 10 minutes before taking out of the tin, slicing and serving.
- Place all syrup ingredients into a small saucepan and bring to the boil.
- Turn down the heat, cover and allow to simmer for 10 minutes.
- Store this cake in an airtight container in the fridge for up to 4 days.
- You can also freeze separate slices and thaw out when unexpected guests arrive for afternoon tea!