Gluten-Free Almond Coconut Honeycomb Loaf Cake

Loaf Cake:

• 1/2 cup plus 2 Tbsp unsalted butter, melted and cooled
• 1/4 cup honey
• 1 1/2 tsp apple cider vinegar
• 8 large eggs, beaten
• 1 tsp coconut extract
• 2/3 cup coconut flour + more for prepping pan
• 1 1/4 cups blanched almond flour
• 1/4 tsp salt
• 1 1/2 tsp baking powder

Honey Glaze

• 1/2 cup confectioners’ sugar
• 2 Tbsp honey
• 1 tsp vanilla extract
• 1 Tbsp butter, melted
• 1 Tbsp milk

Loaf Cake: Preheat oven to 300°F. Place oven rack in middle of oven. Prepare Honeycomb Loaf Pan with softened butter and use a pastry brush to evenly coat the details of the pan. Lightly dust interior with an even layer of coconut flour. Whisk melted butter, honey and apple cider vinegar in a large bowl. Add the beaten eggs and coconut extract and whisk until you get an evenly yellow mixture. Add the coconut flour, almond flour, salt and baking powder, mixing well, until fully combined. Batter will be a little thicker.

Pour batter into prepared pan, filling only ¾ full. Take a spatula and spread batter evenly across the pan, pushing into the details of the pan. Tap pan on towel-covered countertop to remove air bubbles. Bake for 50-60 minutes or until golden brown and a tester inserted in the middle of the cake comes out clean. Cool cake in pan for 10 minutes. Gently loosen the edges and invert the loaf onto a cooling rack over a sheet pan.

Glaze:  Whisk all glaze ingredients together in a small bowl until desired consistency is reached. Add more milk if too thick. Pour and brush glaze over slightly cooled cake with a pastry brush.