Coconut Flour Birthday Cake
Author: 
Recipe type: Cake, Dessert
Serves: 12 (2 tiered 8" round cake)
 
Ingredients
  • 8 extra-large eggs
  • 1 tbsp vanilla extract
  • ⅓ cup liquid sweetener (agave syrup, honey, maple syrup)
  • ⅔ cup oil (melted coconut oil, grapeseed oil, melted butter, etc)
  • 1 scant cup coconut flour
  • 1 tbsp + 1 tsp baking powder
  • 1 can Rooster Brand Gold Label coconut milk, chilled in fridge overnight
  • Vanilla and sweetener, to taste (optional)
  • 6 large strawberries
  • ½ cup sliced almonds, toasted*
Instructions
  1. Preheat oven to 320⁰F. Grease two 8-inch round cake pans and line the bottom with parchment paper.
  2. In a large mixing bowl, whip eggs on high speed for about 10 minutes, until pale yellow and tripled in volume.
  3. Slowly add vanilla, sweetener of choice, and oil to eggs, continuing to mix until well combined.
  4. In a small bowl, sift together coconut flour and baking powder. Add to egg mixture in three additions, gently folding to combine.
  5. Evenly divide cake batter between prepared cake pans. Bake in preheated oven for 35 to 40 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
  6. Cool in pan for half hour before turning onto a wire rack to completely cool.
  7. Spoon coconut cream into a medium mixing bowl, leaving the clear liquid in the can.
  8. Whip coconut cream with sweetener (if using) until homogenous.
  9. Spread about a third of the coconut whipped cream onto the top of one cake layer. Top with sliced strawberries, saving one whole strawberry for garnish.
  10. Place second cake layer on top and frost the entire cake. Press toasted almonds around the side of the cake. Garnish with remaining strawberry to finish.
Notes
*Toast almonds in a clean frying pan over medium-high heat, stirring and flipping occasionally until golden brown and fragrant.
Recipe by Radiant Rachels at https://radiantrachels.com/coconut-flour-birthday-cake/