Grain-Free Coconut Cake

• organic coconut oil or unsalted butter↗2 tablespoons
• blanched almond flour, packed↗1⁄4 cup
• pure vanilla extract↗2 teaspoons

  may replace 1 tsp with coconut extract

• unsweetened dried shredded coconut, ground to a meal↗2 cups
• sifted coconut flour1 tablespoon

  sub with 2 tablespoons brown rice flour or 1 tablespoon protein powder

• coconut milk↗1⁄4 cup
• erythritol↗1⁄2 cup
• good tasting pure stevia extract↗1⁄2 teaspoon
• sea salt↗1⁄8 teaspoon
• large eggs↗3
• aluminum-free baking powder↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 325 degrees Fahrenheit.

2. 2

   With a Magic Bullet or food processor, grind shredded coconut into a fine, powdery meal. Scoop almond flour into measuring cup, and pack it in firmly with your hands, like you're measuring brown sugar. Sweep it level. Add to coconut and the rest of the dry ingredients. Melt butter, and beat in eggs, vanilla extract, and coconut milk. Add dry ingredients into wet ingredients, and beat together for a couple of minutes. Line a mini muffin pan with mini muffin papers, and spray with extra virgin olive oil spray. Alternatively, grease mini muffin wells very well with coconut oil. Pour batter almost to the top of mini muffin cups. Rap muffin tin gently on the counter to pop air bubbles. Bake for 18-20 minutes, until springy and firm to the touch. You might have to bake these longer since my oven in this apartment runs hot. Remove cakes from muffin tins as soon as they are cool to the touch, and cool on a wire rack. Dip cakes into glaze. Serve at room temperature.