Coconut Orange Cake

6 eggs
1/4 cup coconut oil
1/4 cup coconut milk
2 Tablespoons stevia
1 teaspoon pure coconut extract
1 teaspoon vanilla extract
1 teaspoon orange zest
1/2 cup coconut flour
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon sea salt
juice of 1 medium orange

Pre-Heat Oven to 350. Wisk eggs together, add honey, vanilla, coconut milk, coconut oil and juice of medium orange. Add the coconut flour, salt, baking powder and stevia together. Add wet and dry ingredients together:-) Grease 8x8 pan with coconut oil. Pour into pan and cook for 35-40 min on the middle rack!

Orange Coconut frosting
1/2 cup coconut oil, melted in a glass bowl
2 teaspoons stevia
1 packed teaspoon orange zest
1/2 teaspoon vanilla extract
few squeezes of orange juice
pinch of salt
 
Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy.
At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin layer of frosting, but it is just enough.