This is my second attempt at a Paleo-friendly coconut dessert. I found this recipe for Coconut Custard Cake at Just Making Noise, and modified it ever so slightly. Here’s what I did:
Makes 12 Cupcakes
4 Eggs
2 cups Coconut Milk
1/2 cup Coconut Flour
1/4 cup Coconut Oil
1 tsp. Baking powder
1 1/2 cups Coconut Flakes
Preheat oven to 350F.
Blend all of the ingredients in a blender. Line a muffin tin with muffin/cupcake liners. Using an ice cream scoop, evenly distribute the batter into the liners. Bake 25-30 minutes, until a toothpick comes out clean.
I omitted the sugar, and didn’t use another substitute hoping that the coconut would be sweet enough as is…they are not sweet, but these cupcakes are super moist and are loaded with delicious coconut flavor! If you’re feeling like a “cheat” is coming on, but don’t want to be too “bad”, you could try one of these options:
-add 1/4 C. of agave nectar or raw honey to the batter, or
-drizzle the warm cupcakes with agave nectar or raw honey, or if you’re feeling really wild,
-top with this coconut frosting

Thank you Jen!

Sunday’s WOD: compare to 2/26/11

4 rounds for time

400m run

10 ring rows

15 box jumps


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