Dense, moist, and rich with coconut flavor, this cake is an easy-to-make version of traditional yellow cake, only made with coconut flour rather than all-purpose flour. It has a
Heat the oven to 375 F. Grease your baking tins with coconut oil, and then line them with parchment paper.
Place the egg whites in a medium mixing bowl, and then beat them until they form stiff peaks. Set them aside while you prepare the rest of the cake batter.
Beat the egg yolks, low-fat coconut milk, vanilla, and coconut extract together until uniformly smooth. Beat in the sugar.
In a separate bowl, sift the coconut flour, arrowroot starch, salt, and baking powder together. Work the dry ingredients into the liquid ingredients until they form a thick batter, and then fold in the egg whites.
Spoon the batter evenly into two prepared baking tins, transfer to the oven and bake about 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer to a cooling rack, allowing the cakes to cool about 5 minutes in their pan before turning them out to cool completely.
Make the frosting.
Add the softened butter and powdered sugar to the basin of your stand mixer. Using the paddle attachment, beat powdered sugar into the butter until thickened and well-incorporated. Beat in the vanilla extract, coconut extract, and coconut milk until the frosting becomes soft and workable.
Frost the cake only when the cake has cooled completely. Serve.