Inspired by the Guns N’ Roses single, Sweet Child o’ Mine (read here) we searched old recipe books for delicious grapefruit cake ideas. And we certainly did find 2 classic citrus cake recipes for you!
This is our second recipe we uncovered (check out our first sumptuous cake recipe – Grapefruit & Almond Cake with Vino Cotto), which beautifully balances the tangy grapefruit with the natural sweetness of coconut and honey. The texture is great with the crunch of coconut chips, walnuts and always delicious dark chocolate bits.
With a dash of local KIS Honey & Walnut liqueur and served with a dollop of Jersey Fresh cream, our Coconut, Grapefruit and Dark Chocolate cake with have you coming back for seconds!
Ingredients (makes one 20cm cake)
- 2 1/2 cups coconut flour
- 2 cups coconut chips
- 1/2 cup chopped walnuts
- 1 cup honey
- 5 tsp baking powder
- 5 tps xanthan gum
- 1 tsp salt
- 250g unsalted butter (we use Paris Creek Biodynamic Organic Butter)
- 4 free range eggs
- 2-3 cups fresh grapefruit juice
- 150g dark chocolate (we use Back 2 Basics Traditions 80% Dark Chocolate)
- Liqueur (we use KIS Honey & Walnut Liqueur)
- Fresh Jersey Cream (we use Jersey Fresh Cream from the Barossa Valley)
- Organic Cacao Powder (we use Back 2 Basics Traditions Organic Cacao Powder)
Method
1. Grease a 20cm square tin and line the bottom with baking paper.
2. Preheat oven to 180 degrees C.
3. Juice grapefruit until you have 3 cups of juice.
4. Sift coconut flour into a large bowl.
5. Add ground walnuts, coconut chips, chocolate bits, baking powder, salt and xanthan gum to bowl and combine.
5. Melt butter and leave to cool.
6. Warm honey until liquid and then add to bowl and mix through.
7. Pour in slightly cooled butter and combine.
8. In another bowl, beat eggs and then pour in 1/4 cup of honey and walnut liqueur.
9. Pour eggs into mixture and combine.
10. Make a well in middle and pour in 2 cups of grapefruit juice and mix. Gradually add the third cup of grapefruit juice until the batter has become nice and moist.
11. Pour mixture in baking dish and sprinkle with coconut chips and pour on any remaining grapefruit juice.
12. Place in oven and bake
13. After 30 minutes remove from oven. Sprinkle with cacao powder and drizzle over a generous amount of Honey & Walnut Liqueur.
14. Cover tin with aluminium foil and bake for a further 20 minutes.
15. Once cake is cooked, remove from oven and let sit for 10 minutes before removing from baking dish.
16. Cut and serve with lots of fresh jersey milk cream and a shot of liqueur.
Sweetened only with honey, while also being gluten and dairy free this cake turned out to be a real winner!
Made with the minimal of fuss, it was quickly devoured by unexpected guests as proof that simplest is usually the best.
Buon Appetito.
Have any questions or feedback. Let us know in the comment section below.
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