This cake turned out amazing! The cake part is slightly sweet and has a wonderful texture and the frosting was so yummy. My whole family liked this and it was the perfect addition to my birthday celebration. I'm trying to think of another occasion to make this again!
I made 2 of this cake recipe and baked in two 8 inch round cake pans lined with parchment paper. I used cashew butter instead of almond butter.
Then I made 1.5 batches of this frosting with a few alterations. I used the same method of simmering down the cream & syrup.
Here's my ingredient list:
21 oz.heavy whipping cream
6 Tbsp maple syrup
1/2 Tbsp vanilla
3/4 tsp salt (I used pink Himalayan)
1 1/2 cup unsweetened coconut
3/4 cup toasted chopped pecans
1 Tbsp coconut sugar
Chill and then frost cake.
This chocolate frosting worked great for garnishing along with some extra coconut.
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