Ingredients:

  • 1.5 cups (190g) whole wheat pastry flour
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.25 tsp (1.5g) fine sea salt
  • 0.75 cup (150g) coconut sugar
  • 1 cup (240ml) full-fat canned coconut milk
  • 2 large (100g) eggs
  • 3 tbsp (42g) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 0.5 cup (60g) unsweetened shredded coconut
  • 0.25 cup (60ml) thick coconut cream
  • 2 tbsp (30g) maple syrup
  • 0.25 tsp (1.2ml) coconut extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides, and grease the remaining edges with coconut oil.
  2. In a large mixing bowl, whisk together melted coconut oil, coconut sugar, eggs, and vanilla extract. Stir in the canned coconut milk until the mixture is smooth and pale.
  3. Sift in the flour, baking powder, baking soda, and salt. Using a silicone spatula, gently fold the dry ingredients into the wet until just combined, then stir in the shredded coconut.
  4. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool on a wire rack. For the optional glaze, whisk together coconut cream, maple syrup, and coconut extract, then drizzle over the cooled cake.