Coconut flour, made from dried, ground coconut meat, is no longer only found on the back shelves of your local health-food store. Due to its numerous health benefits, light coconut flavor and airy texture, coconut flour is making its way into mainstream stores and recipes. Use coconut flour in baked goods for a lower-carb, high-fiber and gluten-free alternative to wheat flour.


– 1 cup coconut flour
– 1/2 tsp sea salt
– 1 tsp ground cinnamon
- 8 large eggs
- 1 tsp baking soda
– 1/2 cup plain yogurt
- 5 tbsp coconut oil, melted
– 1/4 cup raw dark brown sugar
– 1 tbsp vanilla extract
– 2 tbsp coconut cream


– 1 1/2 cup shredded, unsweetened coconut
– 2 tsp ground cinnamon
– 1/4 cup raw dark brown sugar
– 4 tbsp molten coconut oil
– A dash of black pepper


– Preheatoven to 325◦F and adjust rack to middle position.
– Grease an 8×8 inch baking pan with coconut oil and set aside.
– Combine all ingredients for the topping in a bowl and blend until the ingredients bind together. Set aside.
– Place all the batter ingredients in a food processor or blender and blend until smooth.
– Pour batter into the greased pan.
– Drop a spoonful of topping mix over the batter.
– With a fork and a swirling motion, lightly work the topping into the top part of the batter.
– Bake for 40-45 minutes.
– Let cool for 20 minutes. The cake stays fresh for over two days, but is best soon after preparation.