Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
30 Sep

Chocolate and Coconut Cake

Mark’s Daily Apple reader Methuselah submitted this Primal Blueprint meal video as his entry to this year’s Primal Blueprint Recipe Video Contest. This is one in a series of workout videos, recipe videos and other contest submissions that will be published all week long. View them all and vote for your favorites later this week. Grok on!

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Haha. Was that a recipe video or workout video? Go ahead Methuselah, lick the spoon.

    Aaron Blaisdell wrote on September 30th, 2010
  2. Hilarious! And it even looked good!

    pieter d wrote on September 30th, 2010
  3. Your salt shaker reminded me of Greece…

    Alexander Ververis wrote on September 30th, 2010
  4. This guy is hillarious! I love it!

    And I agree with Aaron… lick the spoon!

    Victoria wrote on September 30th, 2010
  5. So, how did it taste?

    Sharon wrote on September 30th, 2010
  6. I’m so accustomed to treating baking like an exact science with precise measurements and everything, it’s nice to see that even when throwing something together like that, you can end up with something that at least looks (and hopefully tastes) not half bad.

    Jim wrote on September 30th, 2010
    • I couldn’t stop cringing when he was ‘measuring’. I always weigh everything when baking so I was surprised that it turned out ok!

      Alma wrote on September 30th, 2010
      • Get over it about the measuring. I loved that it said be precise and he wasn’t and it turned out well. Pay attention to what amounts look like and you will find that there is a lot of leeway in how much you add of anything.

        The reason there are “precise” measurements in recipes is that folks do need some kind of guideline but it is not rocket science. Have a little fun with your cooking and get creative. I’m happy that it showed the results were just fine.


        Ellie Snyder wrote on September 30th, 2010
        • Why don’t you “get over it”? What a rude thing to say. Sometimes if you don’t measure things precisely the result is not as good.

          Ann wrote on July 19th, 2013
  7. Hilarious! Especially the part when “measuring” out the ingredients. Great video!

    Bill wrote on September 30th, 2010
  8. Please print the darned recipes out. Even though I am retired I do not have enough time to watch 10 minute videos for each recipe and, furthermore, I am deaf so the dialog escapes me.

    Any reason not to print? I’d like to try that chocolate cake with damson plums but I’m not going to watch a !@#$video 15 times to get the recipe.

    Aloha anyway,

    Ellie Snyder wrote on September 30th, 2010
  9. Ewww, sorry, but I can’t imagine that final product would taste good. Amusing to watch, though.

    Kim wrote on September 30th, 2010
    • Looked pretty tasty to me but I couldn’t tell how much sweetener he was putting into it. Printed recipes would be a great boon.


      Ellie Snyder wrote on September 30th, 2010
  10. HAHAHAHHAHA — I love the accuracy!! :)

    Juliana wrote on October 17th, 2010
  11. What a great way to get a cake caked!!!. I think the guy was terrific!!!! Any more goodys to watch??? I also wonder how it came out,,but I will make my own from him!

    Rochelle wrote on December 7th, 2010
  12. wella wella, I made the cake, with 2 tbs of grape molasses ( 1% carbs from the molasses)that was the only change,and I love it!!!! Love it!!
    Made ice cream for it with the mollasses for that as well, and coconut milk and heavy cream,OH my!!!! just a little goes a long way…

    Rochelle wrote on December 19th, 2010
  13. That is hilarious! I am a baker and so I measure everything to the dot but he made it look so fun :). I’m gonna have to try your recipe!

    Lia wrote on January 4th, 2011
  14. What was the fruit he used?

    anna wrote on January 15th, 2012
  15. I wrote out the recipe for myself… Why should I hoard? Sharing is caring.

    (You need to plan ahead a little. Refrigerate a can of coconut milk overnight if you want to make the whipped filling.)
    Preheat oven to 325F

    In a bowl combine (I used a wisk):
    -3/4 c. coconut flour
    -3/4 c. almond flour
    -3/4 c. unsweetened cocoa powder (sifted?)
    -1 tsp. baking powder
    -1 tsp. sea salt

    In a separate mixing bowl combine with mixer:
    -1 c. grape seed oil or melted coconut oil
    -10 eggs
    -1 Tbsp. vanilla extract (organic, gluten-free)
    -1 1/2 c. agave nectar (Methuselah didn’t put any. I use 3/4c)

    Add dry ingredients 1/2 at a time and continue to blend. Scrape down sides.

    Use a 8″ loose-bottom pan. Grease the pan and dust with coconut flour. Pour the batter into the pan. Bake 30-40 minutes at 325. Alternatively, if you don’t have a loose-bottom pan, cut out a circle of waxed paper the fits exactly in the bottom of the pan. Works the same way. Another variation, use two pans and cut the baking time to 20-25 minutes.

    I keep over-cooking mine. It seems because of all the eggs the properties are more of that of a cheesecake or custard. (i.e. a toothpick inserted in the center will not come out clean when your cake is done.) I think I’ll try jiggling it a bit to see if it is “set” and then pull it out.

    While you enjoy the aroma of your glorious primal baked treat, prepare the filling. Methuselah used wild harvested plums boiled until it make a fine jam. I had homemade raspberry jam. You can probably use any berry or fruit you like that goes with coconut and chocolate. (I dare you name one that doesn’t.) He also had trouble with whipping the coconut milk.

    This is what you do for whipped coconut milk topping:
    Refrigerate a can of full-fat good quality coconut milk overnight. Do not shake. Open the can and spoon off the hardened cream into your whipping bowl. Leave the light “water” behind and use for some other coconutty treat (or drink it on the rocks after some morning sprints mmmm). Anyway, whip up the fat on high speed until it is a good spreading consistency and spread that between the layers of your cake. My husband and I really like the whipped topping, so I use 2 cans!!!

    Hope this helps.

    P.S. I have been trying a German Chocolate variation (my mother’s favorite. What kind of daughter would I be if I convince her to go Primal and then don’t even bake her a proper birthday cake???) The differences are this:
    -I added 4 Tbsp powdered goat milk to the dry ingredients. This made the batter a bit stiff, so I added maybe 1/2 c of water in the mixing phase until it was looser.
    -eggs are separated into yolk and whites. Add yolks to wet ingredients. Set aside whites. Right before you are ready to put the cake in the oven, whip the whites until they make stiff peaks. With 10 eggs it makes A LOT, so I had to use my largest mixing bowl. FOLD (don’t mix) the whites into your batter.
    -I definitely use at least 2 pans with the wax paper bottom. With 3 layers there is more surface area for topping! YUM!
    -The topping is the traditional coconut pecan caramel for German chocolate cake. Totally worth it!

    Abigail wrote on March 18th, 2012
  16. Hilarious!

    Camille wrote on September 25th, 2012

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