Pink Coconut Cake (GF, DF, SF, Paleo)

Pink Coconut Cake 5
When our littlest sweet girl was still a bun in the oven, my husband and I set out to get her new bedroom ready before her arrival.  What mom-to-be doesn’t get all giddy shopping for cribs, adorable bedding and all other knickknacks that are totally useless but absolutely essential for a Pinterest-worthy baby’s room?  So our first order of business was to bring out the paintbrushes.  My go-to color, since she was going to be a girl and all, was pink – but soft pink.  Nothing bright or hot or candy.  My husband quickly turned me down.  Under no circumstances was he going to let me paint a room PINK.  It would have to be any color but pink.  Ugh.  So we settled on a lilac color that was equally as pretty…but not pink.

As soon as she was born the brainwashing began to get her to like purple.  But I just had this feeling (call it woman’s intuition, which is ALWAYS correct) that she wasn’t going to stick with the color we painted her room.  She was girly.  Like, girly girl through and through.  As time went on, her love for purses, shoes, dresses and tiaras was obvious.  In an effort to back up my husband’s initial decision I tried everything, from suggestive dialogue to Jedi mind tricks. But try as I might, I couldn’t get her to accept purple as “her” color.  It soon became apparent that this girly girl’s favorite color was undeniably pink.

So when we moved to our new home we had a choice to make – what color should we paint little A’s room?  Her hands-down, no compromise color?  Yup, you guessed it.  I tried.  I really did.  “Don’t you want that pretty purple color you had in your last bedroom?”  “No, mommy.  I want pink.”  So I reluctantly brought it up to my husband that night to let him be the debbie downer and rain on her parade.  Know what he said?

“Sure, babygirl.  We can paint your room pink.”

Pink Coconut Cake

What?  All it took was a few batting eyelashes and his sweet little princess making the request.  Her room is now pink upon pink upon pink.  And it’s beautiful and fits her personality.

So this Valentine’s Day I’ve dedicated this week’s recipe to our littlest A – our sweet Abby J – my Pink Coconut Cake, in her hands-down, no compromise, favorite color.  I even went so far as to call it a ballerina cake but she quickly corrected me when there wasn’t a REAL ballerina sitting on top of it.  It’s still pink like her ballet shoes.

But this cake, y’all, is moist beyond reason.  With plenty of coconut milk and bananas in the batter, it beats out any Duncan Hines box mix.  Wrapped in a strawberry-infused layer of icing, it’s the perfect treat for girls of all ages, especially for this Valentine’s Day.

This cake is loaded with flavor but not with gluten, grains, dairy or sugar.  Such an awesome treat for those on special diets, and a sweet way to celebrate Valentine’s Day.

Pink Coconut Cake


Pink Coconut Cake (GF, DF, SF, Paleo)
Author: Christine @ The Paleo Baker
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
  • [i]For the cake:[/i]
  • coconut oil, to grease the pan
  • coconut flour, to flour the pan
  • 12 eggs
  • 2 cups coconut milk
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 2 very ripe bananas
  • 2 cups coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp Celtic Sea salt
  • 1 cup shredded coconut flakes[br]
  • [i]For the icing:[/i]
  • 1 cup coconut milk
  • 1/2 cup coconut cream
  • 1 cup dried strawberries
  • 1/2 tsp vanilla extract
  • 2 Tbs maple syrup
  • 4 Tbs almond milk, or more/less for desired consistency
  • shredded coconut, to top the cake
[i]For the cake:[/i]
  1. Preheat oven to 350 degrees. Using coconut oil and coconut flour, thoroughly grease and flour every nook and cranny of a bundt pan.
  2. In a bowl, combine eggs, coconut milk, syrup, vanilla extract and bananas. Using a hand mixer, mix well 1-2 minutes, or until combined.
  3. Add coconut flour, baking soda and salt and combine with the hand mixer.
  4. Add coconut flakes and stir to combine with a spoon.
  5. Pour batter into the bundt pan, smoothing out the top with a spatula. Bake for 50-60 minutes, or until a toothpick comes out clean.
  6. Let cake sit until completely cooled before removing from the pan.[br]
[i]For the icing:[/i]
  1. Add the coconut milk, coconut cream, strawberries, vanilla extract and maple syrup to a blender and blend 1-2 minutes, or until strawberries are thoroughly mixed and no more chunks are seen. Add the almond milk according to your desired consistency. Pour on top of the cake and serve.

Cake adapted from Nourished Kitchen Coconut Bundt Cake


2 Comments Add yours

  1. Lorri says:

    This cake looks delicious, I can’t wait to try it. One question, when you say coconut milk…do you mean from a can or coconut milk from a carton?

    1. Christine says:

      Hi Lorri, I would recommend using coconut milk from a can since it’s slightly thicker than what you would buy in a carton.

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