Young Coconut Cake Recipe

The last 2 months I’ve been downing young coconuts from Costco every morning because they are so delicious and nutritious, they help with my digestion and are the original electrolyte drink!

The only problem is that I’ve been left with tons of coconuts because I don’t want to throw the coconut meat away and waste this precious resource that so much energy went into making.

Thus after some research I decided to make this coconut cake, it’s not super healthy because it’s got sugar and lots of gluten in it, but it’s also homemade and filled with love rather than stabilizers, additives, and poisonous food coloring :) so it definitely gets some health points.

I think it’s important to follow the 80/20 rule, with the majority of the time being as healthy as we can and around 20% allowing for some unhealthiness. This way we can remain sane in our world and also not be too hard on ourselves. Too much stress is unhealthy too, so it’s important to stay grounded and grateful for the healthy things we do without getting controlling or emotionally attached to it.

That being said here’s the recipe! ❤️

Ingredients:

• 5 young coconuts

Cake:

• 2 cups flour

• 1.5 tsp baking powder

• 1 cup sugar

• 1/2 cup butter at room temp

• 1/2 cup milk

• 2 eggs

Coconut caramel:

• 1/3 cup water

• 1 cup sugar

• 1 tsp vanilla bean paste

• 1 tbs corn starch

Instructions:

Cake:

1. Set oven to 325 F

2. Drink or remove your coconut water.

3. Open your coconuts by tapping them on the seams, and scoop out the meat.

4. Blend all the meat until they are in small chunks about 1/8 in large

5. Sift your flour and baking powder in a large bowl and give them a mix

6. In a smaller bowl cream your sugar and room temperature butter until they’re smooth.

7. Add your eggs and milk to the butter and mix it all together

8. Add your wet ingredients to the larger bowl with the flour and gently mix it together

9. Add 1 cup of blended/chopped coconut And gently fold into the mixture

10. Pour mixture into a small loaf pan and bake for 60 minutes and a toothpick comes out clean

Topping:

1. Blend the remaining coconut with 1/4 cup water in a blender until smooooooth

2. Add the coconut mixture and sugar to a pot and bring to a boil whilst constantly mixing it

3. Add corn starch to thicken the mixture, and add the vanilla bean paste, mix it in well

4. Let it bowl for 3 minutes then turn the heat off

5. Pour topping into a heat safe container without a lid to let it cool off

6. Add topping on top of your cake once cool and enjoy!!! 🩷