1/2 cup butter or coconut oil
3/4 cup cocoa powder
1/4 cup coconut milk (I used the water and flesh from a fresh young thai coconut)
9 eggs
1 1/2 cup sugar (I used maple sugar)
3/4 tsp salt
1 tsp vanilla
3/4 cup sifted coconut flour
3/4 tsp baking powder
Melt butter in saucepan, add cocoa powder and coconut milk. Remove from heat and set aside. Mix eggs, sugar, salt and vanilla. Stir in cocoa mixture. Combine flour with the baking powder and whisk into batter until there are no lumps. Pour into a greased 9x9x2 pan. Bake at 350F for 35 minutes. Cool completely and frost.
*This cake is great even without frosting!
*This is a great cupcake recipe too, but make sure you use cupcake papers.
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