This is my husband's very favorite cake. It's just the right amount of sweet and so moist. And it's gluten and grain free, yippee!  The recipe is from one of the best and most beautifully done Paleo cookbooks, Make it Paleo.  I made it this week per my husband's request for his men's group. I didn't get to have a piece this time as I am on a Candida Cleanse and I am also on a get-in-shape-before-summer-program. More on those two topics later... For now, let's get baking!


Cake Ingredients:

3/4 cup coconut flour, sifted
1 tsp salt
10 eggs
1 tbsp pure vanilla extract
1 cup pure maple syrup
1 cup melted coconut oil
1 cup shredded unsweetened coconut

Preheat oven 325* F

In a small bowl, add sifted coconut flour, salt and baking soda.
In a large bowl combine eggs, vanilla. maple syrup and melted coconut oil. 
Add dry ingredients to wet and continue to blend.
Once batter is blended and smooth, stir in shredded coconut
Grease two 9-inch cake pans with coconut oil. (I like to line mine with parchment paper then oil.)
Pour batter into pans.
Bake for 35 minutes. Test with toothpick.
Remove cakes from oven and cool.
Slice each layer in half to create four layers of cake.
Frost with coconut frosting (or your choice of frosting) in between each layer of cake.

Frosting Ingredients:
16 oz full fat cream cheese
1/2 cup maple syrup
1 tbsp vanilla extract
1 cup shredded coconut

Bring cream cheese to room temperature.
Blend cream cheese, maple syrup and vanilla with a hand mixer.
Stir in shredded coconut.
Use right away, or refrigerate.