Paleo Coconut-Pecan Vanilla Cake

Grain-Free | Dairy-Free | Naturally Sweetened

Servings: 16–20

Cake Ingredients:

• 8 eggs, room temperature

• ⅓ cup full-fat coconut milk

• ½ cup avocado oil

• 1 tablespoon pure vanilla extract

• ½ cup pure maple syrup or agave

• ⅔ cup maple sugar

• 4 cups blanched almond flour

• ⅔ cup tapioca flour

• 1 teaspoon baking soda

• ¼ teaspoon sea salt

Frosting:

Coconut-Maple Glaze

• ½ cup coconut butter, melted

• 2 tablespoons maple syrup or agave

• 1 teaspoon vanilla extract

• Pinch of sea salt

• ⅓ cup full-fat coconut milk

Vanilla Buttercream

• 2 cups palm shortening

• ½ cup tapioca starch

• ½ cup maple syrup

• 2 teaspoons vanilla extract

• Pinch of sea salt

Coconut Pecan Filling:

• 4 large egg yolks

• 1 cup full-fat coconut milk

• ⅔ cup maple sugar

• ¼ cup coconut oil

• 2 teaspoons vanilla extract

• ⅛ teaspoon sea salt

• 2 cups unsweetened coconut flakes

• 1 ½ cups chopped pecans

Instructions:

For the Cake:

1. Preheat oven to 350°F (180°C). Line two 9-inch springform pans with parchment paper.

2. In a bowl, whisk together almond flour, tapioca flour, baking soda, and salt.

3. In another bowl, use an electric mixer to beat the eggs, coconut milk, avocado oil, vanilla, maple syrup, and maple sugar until smooth.

4. Gradually add the dry ingredients to the wet, mixing on low until fully combined.

5. Divide the batter between the two pans.

6. Bake for about 18 minutes. The sides should be set, but the center may be slightly soft. Let cool completely before assembling.

For the Frosting:

1. In a small bowl, mix together all glaze ingredients until smooth. Set aside.

2. In a stand mixer or food processor, combine palm shortening, tapioca starch, maple syrup, vanilla, and salt. Mix until fluffy.

3. Add the glaze to the buttercream and mix until combined.

For the Filling:

1. In a saucepan, whisk together egg yolks, coconut milk, and maple sugar before turning on the heat.

2. Turn heat to medium and add coconut oil. Whisk continuously until the mixture boils.

3. Lower heat and continue to cook for 5 more minutes until thickened.

4. Remove from heat, stir in vanilla, salt, coconut flakes, and pecans. Let cool.

Assembly:

1. Layer one cake on a serving plate. Spread coconut pecan filling over it.

2. Add the second cake layer. Frost the entire cake with the vanilla buttercream.

3. Serve at room temperature.