You can cut the ingredients for both the cake and the frosting in half to make a one-layer instead of a two-layer cake. If you’re not a fan of grapefruit, feel free to substitute oranges.


For two cakes

2 medium firm grapefruits

8 eggs

7 tablespoons unsalted butter, melted and cooled

2/3 cup canola oil

3/4 cup grapefruit juice

1 teaspoon vanilla extract

1 1/3 cups unrefined brown sugar

1 1/2 cups coconut flour

1/2 teaspoon salt

1 teaspoon baking powder


For the frosting

2 (8-ounce) packages fat-free cream cheese, at room temperature

Half the grated grapefruit zest (reserved from the beginning of the recipe)

2 tablespoons grapefruit juice

1/4 cup plus 1 tablespoon agave syrup

1 teaspoon vanilla extract


Preheat the oven to 350 degrees Fahrenheit. Grease two 9-inch cake pans and line them with parchment paper.

Grate the zest of one grapefruit. Divide it in two (one half for the cake, the other for the frosting). Save both grapefruits for later segmenting.

Using an electric mixer, beat the eggs, butter, oil, grapefruit juice, half the grapefruit zest, vanilla and sugar until well combined. Whisk the coconut flour, salt and baking powder together in a separate bowl. Add the flour mixture to the wet mixture and beat again.

Divide the batter equally among the two prepared pans. Bake until the cake is lightly browned and a skewer comes out clean, 35 minutes. Let cool then unmold.

Prepare the frosting by whisking all the ingredients for the frosting in an electric mixer until smooth.

Fill and frost the cake. Refrigerate the cake 20 to 30 minutes to let the frosting set.

To segment the grapefruits, cut off the top and bottom to give a stable base, trim the skin and pith and cut out the segments onto a plate using a paring knife. Arrange the grapefruit segments on top of the cake.
Serves 16