Perfect Coconut Cake


2-1/2 cups Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend

5 eggs, separated
5 Tbsp. butter, room temperature
1/2 cup coconut oil
2 cups sugar
1 tsp. vanilla extract
1-1/4 tsp. baking soda
1 cup buttermilk
1-1/2 cups unsweetened coconut
1/2 cup finely chopped nuts (optional), pecans, walnuts, almonds, or macadamias will do nicely


  1. Preheat oven to 350° F. Spray a 13x9 pan or two round baking pans with cooking spray.
  2. Cream butter, coconut oil, and sugar until fluffy. Add egg yolks one at a time beating after each addition. Stir in vanilla.
  3. Sift flour and baking soda in a separate bowl. Add the flour mixture to the butter mixture alternating with the buttermilk. Start and end with the dry ingredients. Blend in the coconut and nuts.
  4. Beat egg whites just until peaks form. Fold gently into cake batter. Bake for approximately 40 minutes for a 9x13 pan or about 25 minutes for cake rounds. Cake is done when toothpick inserted in center comes out clean.
  5. Frost with a light cream cheese frosting or simply top with whipped cream and fresh slices of mango or banana. Sprinkle with coconut and chopped nuts if desired.