I had this coconut oil cake last week, and it was amazing.

It was a cake I made myself with a few ingredients, and I made it for a friend who I’ve been hanging out with.

I thought it would be a fun way to spice up a coconut cake, and was pleasantly surprised by how good it turned out.

You need a little bit of time and patience to make this cake, but it will be worth it if you make it ahead of time.

The coconut oil will be delicious with a sweet and tangy coconut sauce.

Coconut Oil Cake Recipe 1 cup coconut oil (I used this from Whole Foods) 1/4 cup coconut flour 1 tsp baking powder 1 tsp cinnamon 1/2 tsp baking soda 1/3 cup coconut milk 1 egg 1/8 cup sugar 1 tsp vanilla extract 1 tsp ground ginger 1/6 tsp ground cloves 1/5 tsp ground nutmeg 1/1 tsp ground allspice 1/16 tsp salt 1/32 tsp salt 3 eggs 1 cup sugar (optional) 1 cup unsalted butter, cut into small pieces Directions In a large bowl, combine the coconut oil, coconut flour, baking powder, cinnamon, baking soda, and salt.

Set aside.

In a medium bowl, whisk together the coconut milk and eggs.

Add the sugar, vanilla, and ground ginger to the milk mixture.

Fold in the eggs one at a time, until the mixture is thick enough to coat a 9×13 inch cake tin.

Bake at 350ºF for 20 minutes.

Cool completely before frosting.

Notes If you are making this ahead of your date, use a cookie cutter to cut out a small slice of coconut oil.

Cut the cake into thin slices and then place them in the freezer for a few hours to harden.

Once the cake is done, you can decorate the cake with icing.

If you’re making it ahead, you may want to use a cake ring, a mousse cake, or a coconut butter cake.

This cake can also be made ahead of the holiday by chilling overnight.

Nutritional information is approximate.

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All opinions are my own.