I love my coworkers like family, so a bake for them! My boss had his birthday coming up and wanted something Paleo. I am always up for a good challenge. I can make anything with aphrodisiacs, and this Paleo doughnut cake is nothing less than sensual. Honey, berries, and cocoa have your senses aroused with every bite, and it’s guilt free, so go for seconds!
Doughnut (Cake)
3 bananas (not over ripe)
2 eggs
1/2 cup coconut milk
1 tsp vanilla
1tsp almond
1/2 cup honey
1/4 cup coconut oil
1/2 cup cocoa
1 cup coconut flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 cup shredded coconut
Preheat oven to 375 degrees. Grease a bundt pan with coconut oil and coat with coconut flour for easy removal.
Combine all wet ingredients in a medium bowl of an electric mixer fitted with a paddle attachment. Make sure all ingredients are room temperature. Once the wet ingredients are well combined, add all of the dry ingredients. Mix just until combined, don’t over mix. Pour the batter into the bundt an and bake for about 45 minutes, or until a toothpick inserted comes out clean. Allow to cool on a wire rack.
Topping
12 oz frozen (defrosted) or fresh berries
1/4 cup shredded coconut
In a medium sauce pan over medium high heat cook the berries, mashing with a wooden spoon until completely broken up and juices are bubbling. Simmer for 10 minutes over low heat. Remove from heat and allow to cool enough to handle. Run the berries through a mesh or metal strainer to catch all of the seeds. Toss the seeds and keep the juice. The juice will be thick. Add 1 tablespoon of honey to sweeten and soften the naturally tart bite. Pour the raspberry sauce over the doughnut allowing the access to drip. Sprinkle with the shredded coconut. YUM!
