Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.
Walnut Coconut Spice Cake
Jean from Smith & Truslow
10-12
20 minutes
20 minutes
American
Dessert
Warmly spiced and irresistibly moist, this layer cake gets its depth from six of our organic spices: cinnamon, ginger, cardamom, nutmeg, allspice and cloves. Coconut oil and buttermilk keep the crumb tender, while chopped walnuts and shredded coconut add texture. Finish with our Coconut Cream Cheese Frosting for a showstopping fall dessert.
Ingredients
- ¾ cup coconut oil, plus more for the pan
- 1 ¼ cup dark brown sugar
- 3 large eggs
- 1½ cups buttermilk
- 1 ½ Tablespoons Organic Ground Cinnamon cinnamon
- 1 Tablespoon Organic Ground Ginger
- ½ teaspoon Organic Ground Nutmeg
- ½ teaspoon Organic Ground Allspice
- ¼ teaspoon Organic Ground Cloves
- ½ teaspoon Organic Ground Cardamom
- 1½ teaspoons kosher salt
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup walnuts, chopped finely.
- ½ cup shredded coconut
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Directions
Heat the oven to 350°F. Oil two 8-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, combine the oil, brown sugar, eggs, buttermilk, cinnamon, ginger, nutmeg, allspice, cloves, cardamom and salt.
Add the baking powder and baking soda and stir to combine. Add the flour, nuts and coconut and stir to combine, don’t overmix.
Spread the batter evenly between the prepared pans. Bake until a skewer inserted into the center comes out clean, about 20 to 25 minutes. Let the cake cool in the pan for 15 minutes before flipping onto a wire rack to cool.
While the cake cools, make the Coconut Cream Cheese Frosting.
Once the cake cools, frost and serve. It will store for 2 days at room temperature or another day or two in the fridge.
