This coconut flour cake is sweet, delicious, nut-free, gluten-free, and grain-free. It's got an amazing texture and when topped with frosting it becomes the perfect sweet treat.
Gather and measure the ingredients.
Preheat oven to 350 degrees F. Line a 6" round cake pan with parchment paper and grease the sides.
In a medium-sized mixing bowl, add the dry ingredients except for the sugar. Whisk together paying particular attention to getting out any lumps and creating a smooth flour.
Using an electric mixer, beat the sugar and butter for a few minutes until creamy.
.Add the eggs, one at a time to the mixer, then add the vanilla and milk. Mix until combined.
Add the dry ingredients to the mixer and mix for a minute or two until combined.
Pour the batter into the prepared cake pan and bake for about 30-35 minutes until a toothpick comes out clean.
Cool the cake in the pan for about 15 minutes before trying to release the cake from the pan.
Place the cake on a cooling rack and wait to frost until completely cool. Better - place the cake in the refrigerator for several hours or up to a day before frosting. It's easier to frost this way.
Use your favorite frosting and decorations for this cake.
Store the cake in an airtight container in the refrigerator for up to 4 days.
There are lots of options for frosting this cake. You can use your favorite. I used a quick homemade frosting that consisted of 3 cups of confectioners sugar, 1/2 cup of palm shortening, 1/2 teaspoon of vanilla extract, and a few tablespoons of milk. Using an electric mixer, it only took a few minutes for a creamy delicious frosting.
Below are a few more ideas.