A Second Birthday and Grapefruit Cake

Grapefruit Cake

So it’s been 2 years, 344 posts, 4457 comments.

And I am celebrating.

Will you join me?

Grapefruit Cake

Little did I know when I started this blog two years ago that it would become such an important part of my life. Little did I know I’d be spending hours on end planning, cooking, baking, shooting, writing, and totally loving it all.

So it’s only proper to celebrate its second birthday with joy, ululations (imagine me doing this!), fireworks and a delicious cake.

This one is inspired by The Brown Derby’s world-famous grapefruit cake but the recipe is my own: moist coconut cake flavored with grapefruit zest and juice, and cream cheese frosting bursting with a vivacious grapefruit aroma.

Grapefruit Cake
Grapefruit Cake
Grapefruit Cake
Grapefruit Cake

Thank you, dear reader, for hanging around for the past two years. I hope this blog continues to bring joy to you and me for many many years to come.







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 of 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 for 20 to 30 minutes to let the frosting set.

Segment both grapefruits. Click here for how to segment citrus fruit.

Arrange the grapefruit segments on top of the cake.

P.S. You can cut the ingredients for both the cake and the frosting in half to make a one-layer cake. Also, if you’re not a big fan of grapefruit, feel free to substitute oranges.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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