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Italian Cream Cake

We first made this cake for Kerry's birthday. It's moist, decadent and a huge hit with Paleo and Non-Paleo people. 



  • 225g of Butter

  • 6 eggs

  • 1/2 cup raw honey

  • 1/2 cup coconut yoghurt

  • 160g of coconut cream (~ 270ml)

  • 1 tsp vanilla essence

  • 3 cups Almond flour

  • 3 tbsp coconut flour

  • 1 tsp baking soda

  • 1 tsp salt

  • 2 tsp cinnamon

  • 1 tsp nutmeg

  • 1 1/2 cups raw pecans, roughly chopped

  • 1/2 cup shredded coconut

For the Frosting:

  • 112g Butter

  • 1/4 cup raw honey

  • Vanilla Essence

  • 1 1/2 cups raw cashews (soaked for at least 4 hours)

  • 2/3 cup chilled coconut cream

  • 2.5 tbsp of fresh lemon juice

  • 2 tbsp coconut oil

  • 4 tbsp raw honey


Topping ideas we've used in the past for this cake include: Toasted Coconut flakes, chopped pecans arranged into numbers or words for special occasions, or even just leaving it plain!



  1. Preheat the oven to 180 C

  2. In a food processor, cream the butter and honey together until the mixture is light and fluffy.

  3. Add 160g of coconut cream (~ 270ml) and mix until combined

  4. Add the coconut yogurt and the vanilla to the food processor and mix until combined.

  5. In a seperate bowl, mix the baking soda, cinnamon, nutmeg, shredded coconut and chopped pecans. Add the mixture to the food processor and mix until combined.

  6. Add in the 3 cups of almond flour and the 6 eggs. Alternating between the almond flour and the eggs.

  7. Mix in the coconut flour.

  8. Split the batter into two cake pans and bake at 180 C for 40 mins.

  9. Once cool, put the cakes into the fridge overnight.

Frosting Method

  1. For the centre of the cakes, cream the butter and honey together until the mixture is light and fluffy and stir in the vanilla.

  2. For the outer layer of frosting, rinse the soaked cashews and pat dry with a paper towel.

  3. Blend the cashews in a food processor until a paste forms, ensuring you scrape down the sides.

  4. Add the coconut cream, lemon juice, coconut oil, 2 tbsp vanilla essence and 4 tbsp of raw honey, and blend for 3-5 minutes until the mixture is creamy.


  1. Place the bottom cake on the centre of a plate or cake stand.

  2. Using the butter and honey mixture, frost a centre layer, this should be about 1-2 cm thick.

  3. Gently place the top and on top of the butter and honey mixture.

  4. Frost the two layers with the cashew frosting.

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