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Cinnamon Coconut Custard Cake.

  • Recipe Submitted by on

Category: Holiday, Eggs, Cakes, Fruit

 Ingredients List

  • 4 eggs
  • 1 tsp good vanilla extract (learn how to make your own here and here) or the seeds of half a vanilla bean
  • one good pinch of sea salt
  • 1 1/2 tsp of ground cinnamon + more for dusting
  • 1 cup coconut cream (learn how to make it here)
  • 1 cup coconut milk (learn how to make your own)
  • 1 1/2 cups shredded coconut unsweetened
  • 1/2 cup of coconut flour (learn how to make your own here and here)
  • 2 tsp baking powder
  • 1/4 cup melted butter or coconut oil (where to get coconut oil)
  • 1/2 cup coconut sugar, maple syrup, or raw honey
  • optional handful of white chocolate chips (added halfway through baking)


1. Preheat the oven to 350 degrees

2. Throw all ingredients into a high speed blender minus the chocolate chips

3. Pulse several times until the ingredients are almost smooth (especially if you like little bits of shredded coconut)

4. Pour into an oiled cake pan. I used a 10 inch spring form cake pan greased with coconut oil.

5. Tap out the bubbles and bake for 35 minutes. You can sprinkle on some white chocolate chips if you like at this point so they won”™t sink to the bottom of the pan and burn.

6. Once you have sprinkled the chocolate/checked on your custard cake, turn the heat down to 325 degrees and bake for another 15 minutes.

7. Keep an eye on it! It should be done when a knife comes out clean.

8. Let it cool a bit before serving. It”™s wonderful when served warm with a bit of coconut cream on top (which I sadly ran out of in order to make this cake *tear*)

9. Dust with a bit of cinnamon to finish it off

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