Easter Coconut Cake

1: Preheat oven to 350°F and line an 8×8 square baking dish with parchment paper.

2: In a large bowl, whisk together the coconut oil, eggs, honey, dairy free milk, and vanilla until smooth.

3: Pour in the coconut flour, baking powder, and sea salt. Use a whisk to combine, getting as many lumps out as possible (a few lumps are ok; the batter will be wet!).

4: Pour the batter into the prepared baking dish.

5: Bake for 20-24 minutes, until a toothpick comes out clean.

6: Allow cake to cool completely before adding cool whip, shredded coconut, and chocolate eggs.

7: Store leftover cake on the counter in an airtight container for up to 3 days; don’t add cool whip until ready to serve.