Easter Coconut Flour Classic Vanilla Cake

Happy Easter!

When I was first experimenting with coconut oil, I came across several recipes using coconut flour as an ingredient. I had seen it in Whole Foods and brought home a package, but still hadn't made anything with it. In the back of my mind, I was thinking I'd make my daughter's favorite coconut bread with it.  After much reading, I made two other recipes first to test it out. One was a big success, one was not. Coconut flour is tricky. It absorbs way more liquid than regular flour so you can't substitute it for APF in your recipes without changing the basic recipe. Coconut flour soaks up A LOT of moisture. You will read the ingredient list below and think it's incorrect. It isn't.

For some reason, the original recipe made only a single layer, so I just cut the single layer in half, making half a layer cake. You can certainly double the recipe, using two cake pans to make a full cake. This cake worked out well and I frosted it with my mother's old 7-minute frosting recipe. That frosting recipe can be found in Joy of Cooking and just about everywhere online. The original recipe had a Swiss meringue icing. You can follow the link if you'd prefer to make that.

Easter Coconut Flour Classic Vanilla Cake 
From  Healy Real Food Vegetarian and the Indulge Cookbook

Ingredients: 
4 large eggs, separated
1 teaspoon cream of tartar
1/4 cup extra virgin coconut oil
3 tablespoon raw honey
1/4 cup coconut flour, sifted
2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/8 teaspoon salt

Method:
Preheat oven to 350°F. Line the bottom of an 8×1.5 inch round cake pan with parchment paper. In a large bowl combine the egg whites and cream of tartar. Whip until stiff peaks form.

In a bowl, cream together honey and coconut oil. Mix in the egg yolks. Add to the mixture, coconut flour, vanilla, baking soda and salt. Mix until combined. Fold the batter into the egg whites starting with a little bit at a time. Combine until the batter is completely mixed.

Pour the mixture into the cake pan. Bake for 20 minutes. The cake is done when a toothpick is inserted and comes out clean.
Let the cake cool before icing and serving.