Paleo Coconut Flour Cake

Moist coconut cake topped with fluffy coconut whipped cream and scrumptious berries - it’s a paleo dream come true.



  1. Preheat your oven to 350°F. Grease or line an 8-inch round cake tin. Set aside.
  2. Beat the eggs in a medium sized bowl. Add the vanilla, the maple syrup, Carrington Farms Organic Coconut Oil and vinegar to the eggs. Mix thoroughly.
  3. Add in the Carrington Farms Organic Coconut Flour, tapioca flour and baking soda. Whisk to combine.
  4. Pour the batter into your prepared cake tin. Smooth over so it's evenly spread in the pan. Place in the bottom third of the oven and bake for 28-30 minutes or until cooked in the center. To check for doneness, prick the center of the cake with a knife or toothpick - if it comes out clean it's done.
  5. Carefully remove the cake from the tin and transfer to cool on a wire cooling rack.
  6. Once cooled, add the coconut whipped topping, and fresh berries.