We tried this with all-purpose flour, but it was a completely different taste and texture - somewhat drier, a different flavor, and less sweet. Coconut flour is really what makes this one special. So if regular flour is the plan, I might just recommend using u003ca href=u0022https://smittenkitchen.com/2017/04/pistachio-cake/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003ethis recipeu003c/au003e from Deb at Smitten Kitchen rather than trying to convert this one, since ours specifically formulated for the coconut flour.