Coconut Cake Bars

First, let me say this: these coconut cake bars are decadent. They taste like real cake. By real cake I mean childhood birthday cake: white flour, white sugar and all.

But you won’t find any of those ingredients in these bars. These are strictly grain-free, naturally sweetened treats.

The Peeps at the Super Bowl party went wacko for them.

I nearly fainted when I tasted the batter (I had to make sure they weren’t poison!), because they tasted so much like cake!

Coconut Cake Bars (adapted from Elana’s Pantry)


1/2 cup almond flour

1 heaping Tbsp coconut flour

1 1/2 cups unsweetened, shredded coconut

1/4 tsp sea salt

3 eggs

1 Tbsp vanilla extract

1 cup coconut milk (full-fat from a can)

1/2 cup butter

1/3 cup raw honey

The players.

Love this kind of raw honey. It’s made by bees very close to my mother’s house in VT.

I used some Organic Valley Pasture Butter for this recipe. You could also use unrefined coconut oil for some extra coconuttiness.

LOVE this stuff. I use it in my coffee every morning…

Anyhoo: Directions:

  1. Preheat your oven to 350F. Grease a glass baking pan with butter or coconut oil.
  2. In your food processor, combine butter, eggs, coconut milk, honey and vanilla and pulse until mixed.
  3. Add the almond flour, coconut flour, salt and shredded coconut and pulse until combined.
  4. Pour the batter into your baking dish, making sure to save a little for poison testing.
  5. Bake for 30 min, or until the edges are brown and the center has set.

      6.   Allow to cool completely and then serve them chilled…like from the refrigerator or your car in the winter.

I cut mine into little squares, so as to feed all of the hungry Pats fans.

I have big plans for this recipe. Think: birthday cake with dark chocolate frosting.


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21 Responses to Coconut Cake Bars

  1. Jerica February 8, 2012 at 10:56 AM #

    Hi Allison! I just discovered your website and I LOVE it! I’ve been eating Paleo for about 6 months now and really love the difference it has made to my overall health and happiness, but certainly still crave some of those childhood “goodies”. Can’t wait to try out this recipe! Do you know if there is any way to substitute coconut sugar in for the natural honey? I wasn’t sure what the conversion would have to be when going from a liquid form of sugar to a “solid” one. Thanks!

    • Allison February 8, 2012 at 11:19 AM #

      Hi Jerica! Yay! I’m so glad you like the blog/ find it useful! AND that you’re loving the differences you see with Paleo!

      Hmm…how to use palm sugar…I would say try 2/3 cup palm sugar and increase the coconut milk by about 3 Tbsp. Gluten Free Goddess has some rules for substituting honey for sugar, so I basically just reverse those rules to sub a dry sugar for honey (…does that make sense? If not, let me know…

      I’d love to hear how these turn out!

  2. Betsy @ BMoore Heathy February 8, 2012 at 11:41 AM #

    I made a similar cake for my daughter’s 2nd birthday. Looks fantastic!

    • Allison February 8, 2012 at 12:18 PM #

      What a lucky girl! I’m secretly hoping my boyfriend makes ME the cake…my birthday comes before his…

  3. Rachael February 9, 2012 at 12:16 PM #

    Hi there! This looks delightful……….I am going to a Paleo seminar on Saturday at my crossfit box to listen to Diane SanFilippo and I think I’m gonna make these for the seminar. What do you think about throwing in some EnjoyLife semi-sweet chocolate chips?

    BTW, I’m new to Paleo – we just finished our 30 day challenge at crossfit – and I’m new to your site. Love it and I love the pictures of the products……really helps when going to the grocery store to find them!!


    • Allison February 9, 2012 at 12:26 PM #

      I think chocolate chips would make a great addition! I would go for bittersweet– 60% cocoa, though: they’re a little bit richer and have more antioxidants, less sugar. If I were to add chocolate chips, I would sprinkle some on top of the batter once I poured it into the baking dish, instead of mixing them in– this way the chocolate won’t overpower the coconut!

      Have fun at the Paleo seminar! I’ve been waiting for Diane to come to the East Coast again…I’m dying to check out her seminar!

      • Rachael February 9, 2012 at 12:32 PM #

        Ok great thanks!!!

        • Rachael February 10, 2012 at 5:46 PM #

          What size glass pan did you use?

          • Allison February 10, 2012 at 6:02 PM #

            I used a 7×10″ le cruset pan. I think an 8×8 pan would work too–that’s what Elana used in the original recipe

  4. Michelle February 9, 2012 at 8:08 PM #

    Almost forgot to add the eggs since it wasn’t in the instructions. These are in my oven right now, I cant wait to try them!! Love your website

    • Allison February 9, 2012 at 9:19 PM #

      I’m sorry, Michelle! I fixed the egg thing… Let me know how they turn out!! Thanks for the feedback!

      • michelle February 9, 2012 at 9:23 PM #

        They are delicious!!!! Thank you

  5. February 10, 2012 at 9:41 AM #

    I made these as well (the same day Elana posted it on her blog!)…I agree with you, it is so decadent and it DOES taste like traditional birthday cake! I even left out the sweetener and it was still yummy and plenty sweet for my taste! I baked mine in a mini cupcake pan and they were perfect (and portion controlled!)…I think next time I’ll dip the tops in dark chocolate…YUM!

  6. Rachel March 13, 2012 at 3:46 PM #

    Hi! I love making these. One question, I was hoping you could help with. Can you tell me what the nutritional breakdown is? Specifcally I would like to know the calories, the carbs and the sugar info. Or maybe you can tell me how to figure it out.

    • Allison March 14, 2012 at 11:26 AM #

      Hi Rachel! Nutritional breakdown…well, I think of these as a one in a while, sweet treat, and because I like to eat my sweets and enjoy them, I don’t worry too much about calories. All of my recipes use minimal sweeteners (and all of the sweeteners I use are natural), and I only use healthy sources of fat like pastured butter and coconut oil…so I don’t worry too much about grams of carbs or fat.

      I ran this recipe through the Daily Burn recipe maker and it came back with the following info:
      (1 serving is 1 square and my recipe makes about 24 small squares)

      Calories 123
      Fat 11g
      Carb 4g
      Protein 1.9g
      Sugar less than 1g

      I hope this helps! Let me know if you have any other questions.

  7. Linda van Der Merwe March 15, 2012 at 2:25 PM #

    Hi Allison,
    I just found your website while browsing through Zite and love what I see and read, I am on my way to the kitchen to try your ABFAB sweet treats recipes. I am vegetarian and love the simplicity of your recipes.

    • Allison March 15, 2012 at 2:44 PM #

      Hi Linda! Thanks so much for stopping by!

  8. Kendra March 30, 2012 at 2:15 PM #

    I am going to make this cake this weekend. What do you think about adding a little pineapple – almost a pina colada cake? Also I cannot have salt – do you think it will make much of a difference?

    • Allison March 30, 2012 at 4:09 PM #

      Hi Kendra! Pineapple = genius. I think it would be delicious. I also don’t think you’ll miss the salt– I can barely taste it in there to begin with. These things are so naturally coconutty and sweet. Let me know how your Pina Colada Cake goes!

  9. Danielle December 3, 2012 at 12:18 AM #

    Hello! Thank you for the recipe, it was delicious! We added a dollop of honey sweetened pastured cream cheese and fresh chopped pineapple on top. I ended up not using any butter or coconut oil. I felt like the fat in the coconut milk was enough, so I didn’t sub either. Anyhow, I just wanted to say that it turned out Fantastic! I’m not sure how different it would be with the addition of extra oil/butter, but if anybody is looking to lighten it up, it works. Oh and just for note: I’m not trying to cut calories off of it, just cut the richness of the desert.

    • Allison December 3, 2012 at 10:31 AM #

      Awesome, Danielle! Fresh pineapple and pastured cream cheese sound like great additions!Thanks for sharing the tip about lightening up the dessert too!

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