Cakes are my favorite way to eat dessert, and when it comes to honey, it’s hard to beat it.
I have a big ol’ stash of coconut oil, and I love the smell of honey on my breath.
I also love to eat a cake made with honey as a topping.
The secret to my perfect honey cake is a few simple ingredients that I can easily get on the pantry shelf.
Almonds are the star of the show in my honey cake recipe.
They’re super light and flaky, and they’re also perfect for a honey buttercream.
They taste delicious when combined with a little butter and honey, and the coconut oil makes a perfect topping.
Here are the top three ingredients to make a gorgeous honey cake.
Coconut oil 2.
Coconut flour 3.
Coconut butter 3.
Almond milk To Make the Honey Buttercream I used a recipe from this blog called Coconut Oil Honey Cake.
Coconut Oil is one of my all-time favorite ingredients for making honey butter, so I love making this cake as a special occasion or for an upcoming party.
In addition to the oil, I used coconut flour and coconut butter to make the batter.
The coconut flour is my go-to ingredient for all my recipes that are a bit thick or runny, and it’s easy to mix.
I like to use a cup or two of coconut flour in my cake batter because it’s lighter weight and lighter than the butter that’s traditionally used in cakes.
I mix it up in a food processor with the water to make it fluffy, but you can also do this in a stand mixer or by hand.
You can also make your own coconut flour by mixing up a bit of coconut butter, a bit at a time until the flour is fluffy.
If you want to add coconut oil to the batter, you can do that, too.
You don’t have to add any extra ingredients.
It just depends on what kind of butter you want.
To make your honey buttercup batter, I just stir the mixture in a bowl until it’s mixed thoroughly.
You’ll notice that it’ll start to thicken.
Then you can add some honey to it by mixing it with the coconut flour.
Add a few drops of coconut extract to it and whisk until it gets creamy.
Once the batter is all mixed up, you’ll see a nice thick buttercream when it’s cooled.
I don’t recommend this method, as you’ll be left with a lot of extra butter in the bowl.
To finish your cake, I make my own coconut cream.
I’ll use a little extra coconut oil in this recipe, and then I’ll add the coconut butter and almond milk in the same bowl.
I add a bit more coconut oil and coconut flour to the coconut cream and then mix it with a spoon until the buttercream starts to melt.
Then I add some extra coconut extract, and mix it until it starts to thick.
This is where the coconut milk comes in.
I use a teaspoon to make this cream and a tablespoon to make my almond milk.
The almond milk adds a bit extra creaminess, and you can use it as a drizzle on top of your honey cake if you want more richness.
I usually make mine a little thicker, but if you have a thinner batter, just add some more coconut flour or coconut butter.
For my honey buttercake recipe, I topped it with honey butter and coconut cream, and honey butter cake is my new favorite dessert.
It’s super simple, and really delicious.
Recipe Notes Coconut oil is great for this honey butter recipe, but it’s also good in a recipe like my Coconut Oil Almond Milk Honey Butter Cake, which uses butter and buttercream instead of coconut.