Makes 12 servings
Total Prep Time: 1.5 hours
3 pastured eggs
3 cups almond flour
6 tablespoons coconut flour
1 teaspoon baking soda
1 cup butter, melted
½ cup raw honey or maple syrup
1 teaspoon organic vanilla extract
2 tablespoons coconut milk
½ cup shredded, unsweetened coconut flakes
2 Granny Smith apples, peeled, cored and shredded
Preheat oven to 350°F/180°C. Grease a 9-inch/22 cm spring-form pan with some butter and line with parchment paper.
Sift flour and baking powder. Break eggs into a separate bowl together with the butter, honey and vanilla. Beat till light and fluffy. Add in flour. Beat till well combined. Then add in milk, flaked coconut and apple. Stir to combine.
Pour into pan and bake for 45 minutes to an hour. When you insert a skewer into the centre of the cake and it comes out clean, it’s cooked. Remove and transfer to wire rack to cool. Serve with whipped coconut cream.