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Coconut Coffee Cake

4.8 from 12 reviews

Ingredients

Scale

For the topping

  • 1 cup sliced almonds
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Preheat your oven to 350 degrees.
  2. Mix all dry ingredients: almond meal, coconut flour, shredded coconut, baking soda and baking powder, cinnamon, and salt.
  3. Then add your wet remaining ingredients to the dry ingredients. Mix together.
  4. Grease an 8×8 or 9×9 glass baking dish and pour into the dish.
  5. Bake for 25-30 minutes or until edges are browned and middle is completely cooked through.
  6. While your cake is cooking, pull out a large skillet and place over medium heat.
  7. Add your coconut oil then almonds. Mix to coat almonds.
  8. When the almonds begin to toast and have a bit of browning to them (be careful because they burn easily) add your honey, maple syrup, cinnamon, vanilla and salt and mix thoroughly.
  9. Cook for a couple minutes longer being sure not to burn the almonds, but remove from heat.
  10. Once cake is done cooking, top with almonds and slightly press down to help stick to the cake. Let cool then serve with some delicious Chameleon Cold Brew Coffee!

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