Friday night and I’m home baking…what has my life come to?!  Well I have an excuse, tomorrow morning we’re having an internal games day (crossfit competition for everyone who trains at my gym) so I’m having a quiet one.  I have to be up at 6am tomorrow!  And although baking chocolate coconut cakes the night before might not have been the best idea (I usually can’t stop eating once I’ve taken a bite), at least I can share this amazing recipe with you, and that makes it well worth it!  This is my take on the wonderful recipe from Elana’s Pantry.

  • 4 eggs
  • 3/4 cup coconut milk
  • 2 tbsp vanilla extract
  • 3/4 cup honey
  • 1/2 cup almond meal
  • 1/2 cup coconut flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup shredded coconut
  • 1 cup dark chocolate chips
  1. Preheat oven to 350F
  2. In a large bowl mix the eggs, coconut milk, vanilla extract and honey
  3. In a separate bowl mix almond meal, coconut flour, salt and baking soda
  4. Combine the wet and dry ingredients and mix well
  5. Fold in 1/2 of the chocolate chips
  6. Grease a muffin sheet and fill each cup to the top, cover with shredded coconut and the other 1/2 of the chocolate chips
  7. Bake for 30 minutes
Preparation time: 10 | Cook time: 30 minutes | Number of Servings: 12 cakes


  1. This looks really good! LOL – it’s Friday MORNING here in Sunny California, and this looks like a recipe I’ll have to try this weekend! Thanks for sharing Elana’s Pantry blogsite, too, it looks like one I’ll have to follow! :)

  2. Pingback: Gluten-Free Chocolate Coconut Cupcakes Recipe | Darla's Cake Blog

  3. These are awesome. :)
    I baked them for a friend’s birthday, and he said they were amazing!

  4. Could I make these as a cake??

  5. Looks wonderful. I’m going to try cutting down on the honey a little and adding stevia instead; hopefully it won’t spoil the recipe!

  6. Is it canned coconut milk like you’d use for curry?

  7. Can you replace the honey in this recipe with xylitol?

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