Hawaiian Luau Paleo Coconut Cake

Allergens

Eggs, Coconut, Almonds

Ingredients

• 2 cups shredded unsweetened coconut 1 cup almond flour 1/2 cup coconut flour 1/2 teaspoon baking soda 1/4 teaspoon sea salt 6 large eggs, separated 1/3 cup honey 1/4 cup coconut oil, melted 1/4 cup unsweetened applesauce 2 teaspoons vanilla extract 2 teaspoons lemon zest 1 tablespoon freshly squeezed lemon juice

Instructions

1. Preheat oven to 350°F (180°C). Grease and line an 8 inch cake pan with parchment paper.
2. In a large bowl, combine shredded coconut, almond flour, coconut flour, baking soda, and sea salt.
3. In another bowl, whisk together egg yolks, honey, melted coconut oil, applesauce, vanilla extract, lemon zest, and lemon juice until smooth.
4. Stir the wet ingredients into the dry ingredients until well combined. e) In a separate clean bowl, beat egg whites until stiff peaks form. Fold the egg whites gently into the batter. f) Pour the batter into the prepared cake pan and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Chef’s Insight

The key to this recipe is folding the egg whites carefully to maintain a light and fluffy texture.

Notes

Ensure all ingredients are Paleo-compliant, checking labels for hidden additives or allergens.