Old-Fashioned Coconut Cake

Take a new look at an Old-Fashioned Coconut Cake recipe by substituting Hemp Protein for flour and Coconut Oil for butter.


  • 3/4 cup Nutiva Organic Extra Virgin Coconut Oil
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1/2 tsp almonds Extract
  • 3 cups cake flour Sifted Flour Substitute Add Nutiva Hemp Protein Powder to pies, cakes, muffins, and breads at a 25% hemp to 75% flour ratio— a great low-carb flour substitute.
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt
  • 1 cup coconut milk
  • 6 egg whites


  1. In a large mixing bowl, cream together shortening and butter (if used).
  2. Beat in sugar gradually. Add vanilla, coconut and almond extract.
  3. In a separate bowl, sift together the flour, baking powder and salt.
  4. To shortening/sugar mixture, add flour mixture alternately with milk, ending with flour.
  5. In a small mixing bowl, beat egg whites until stiff peaks are formed.
  6. Fold egg whites into batter.
  7. Grease and flour three 9-inch cake pans.
  8. Divide batter evenly in pans.
  9. Bake in a 350-degree oven 20-25 minutes or until a toothpick inserted in center of pan comes out clean. Do not over-bake.
  10. Cool in pans 10 minutes.
  11. Remove cake from pans and cool completely on wire racks. Frost. (Recipe follows).
  • Yield: 1 (6 Servings)
  • Prep: 20 mins
  • Cook: 35 mins
  • Ready In: 55 mins

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Kitchen Staff

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