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Mini Almond Coconut Cake


  •  3 tablespoons unrefined organic virgin coconut oil (melted)
  •  2 tablespoons organic honey
  •  3 organic eggs
  •  1¾ cup organic almond flour
  • 1/8 cup organic shredded coconut
  • 1 singe-serve container of organic plain yogurt for frosting (look for a brand that is free of corn syrup, aspartame or other sweeteners, artificial preservatives and artificial coloring)


  1. Preheat oven to 350 °F
  2. Grease pan(s) well and set aside. **This makes a very small cake. I used (2) mini loaf pans (size 5 23/32 x 3 5/16 x 1 7/8 inch)
  3. In a medium bowl, whisk together the melted coconut oil, honey and eggs
  4. Stir in the flour until totally absorbed (batter will be thick)
  5. Stir in shredded coconut
  6. Split batter equally between 2 mini loaf pans
  7. Bake until lightly browned and firm when pressed in the center and a toothpick comes out clean when inserted in the center (approximately 25 minutes)
  8. Remove from oven and carefully flip mini loaf pans upside down on to a cooling rack. Cakes should release easily.
  9. Once cooled, frost top of one cake with plain yogurt. Place second cake on top of first cake, and frost top of cake.
  10. Serve to your pooch!

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