Happy Birthday Week to Me! I always get the most shocked expression when I tell people I’m making my birthday cake. Seriously who do they think is going to make it? Not Mr. Bejelly and most of my friends think coconut flour is some weird Asian creation. This year I want dark chocolate. I want coconut. I want to cheat and eat a few pecans. I want frosting.
For the cake, I used my coconut flour brownie recipe and made a few changes. I added one more egg for a total of 4 eggs. I switched out the honey and used maple syrup. I also ditched the chocolate chips and instead grated in one 3.5 oz bar of 85% dark chocolate. If you want a three layer cake you will have to triple the recipe or do what I did and simply layer three slices. I do not need a three layer cake hanging around my house.
The frosting is AMAZING! Yeah, I’m putting out there. It is so simple and tasty that honestly I’m not sure it needs a cake. It’s like eating coconut candy.
- Put the coconut milk and the maple syrup in a small pot on medium high and simmer until it's reduced by half. This can vary quite a bit. It took me 20 minutes but some readers have shared it takes 1 hour to 2 hours.
- Remove from heat and mix in the vanilla, sea salt, and coconut flakes. Stir and let sit for 5 minutes. The coconut flakes will absorb some of the water and thicken it.
- Lastly add in the chopped pecans
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