Honey Orange & Coconut Cake

I am NOT a baker. When it comes to cooking, I throw ingredients together like a mad scientist and voila- I have a yummy recipe. Baking however requires following directions, which I will confess is not my strength. Plus, you can't really just "throw" things together when you bake.

Moral of this story is to follow directions. First go at this cake, I forgot to boil the oranges and that my friends, is a crucial step. So please, don't forget to boil the oranges! 

This cake, once made according to directions, is summer's best. It is a perfect cake to make for brunch or an afternoon dessert on a hot day.

Honey Orange & Coconut Cake 

For the cake...

2 oranges
4 eggs
¾ cup local honey
1 teaspoon vanilla
2 cups almond flour
½ teaspoon sea salt
1 teaspoon baking soda

Icing two ways...

Dairy Free/Paleo

3/4 cup raw cashews, soaked 2-3 hours and rinsed
2 tablespoons coconut oil, melted
3 tablespoons raw honey
1 teaspoon vanilla
1/4 teaspoon sea salt
2-4 tablespoons water, as needed for blending


Directions:
Combine the first six ingredients in a high-powered blender- blend well and add water if needed

Greek Yogurt Frosting

1/2c Greek Yogurt
+1 1/2c organic powdered sugar
3Tb Low Fat Cottage Cheese

Directions: 
Combine all in blender or food processor until smooth. Add more powdered sugar to thicken the frosting. 

Directions

Wash the oranges and boil them whole (peel and all) for 45 min, or until soft

Place whole oranges (peel and all) in a food processor and blend until smooth

Add in eggs, honey, vanilla, almond flour, salt and baking soda

Pour batter into a greased 9-Inch round cake pan

Bake at 375° for 40-45 minutes

Let the cake cool for about 30 minutes- 1 hour


Frost the cake with either one of the frostings.

Sprinkle generously with shredded/unsweetened coconut.

Place in freezer for about 15 minutes to harden the frosting, leave out at room temp for 10 minutes before serving.