I'm thrilled my blog is working again so I can share this cake with you. I made this for my daughter's 7th birthday last week. The recipe is simply my coconut blueberry muffin recipe made into a cake. I made two batches for two layers and I added strawberries instead of blueberries. But the frosting is what I am excited to share with you. Several traditional eaters taste tested this and really liked it. I am always on the lookout for easy-to-spread frosting that won't melt all over the place and this one did the trick. This frosting is inspired by The Urban Poser's whipped strawberry frosting, which I've made 5 or 6 times, and while I love it, the honey is far too overpowering so I used coconut nectar instead and added some soaked cashews. It looks like chocolate, but it's actually strawberry (I made a chocolate version too that was delightful, see pictures below). Happy birthday to my amazing daughter. We love you so much and we are so very proud of you...beyond words!
Strawberry Coconut Cake w/ Strawberry Frosting
(I made 2 batches of this recipe)
-2 eggs room temperature (weighing 4.5 ounces in the shell)
-1/2 cup coconut sugar
-1 cup canned full-fat coconut milk (room temperature)
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract
-1/2 teaspoon vanilla or plain stevia
-3/4 cup fresh small chopped strawberries
-100 grams sorghum flour (3/4 cup + 2 level tablespoons)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch/flour (1/2 cup)
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum
-1/2 teaspoon salt
Preheat oven to 350 degrees
1. Prepare your cake plans by rubbing the inside with coconut oil and dusting a generous amount of flour (rice or sorghum to coat the pan. If done properly, the cakes will pop right out with NO stick. Set aside
2. In a medium bowl, mix together all your dry ingredients.
3. Next, in a large bowl, add in the eggs, coconut sugar, coconut milk, vanilla, and stevia (please make sure everything is room temperature). Beat on medium with a hand mixer for 30 seconds. Drizzle in your coconut oil with the beaters running on low. Beat on medium for 15 seconds.
4. Add in the dry ingredients. Hand mix gently for a few seconds, then beat with mixers on medium for 15 seconds.
5. Fold in the strawberries.
6. Fill the cake pans. I make two separate batches at one time so I can place both pans in the oven together.
7. Bake on middle rack for 30 - 35 minutes. Mine were perfect at the 35 minute mark.
8. Remove from oven and let cool for 10 minutes or so. When you can handle the pans, scrape around the edge with a knife to loosen, then pop out the cakes and allow to cool completely on a cooling rack.
Strawberry Frosting Ingredients:
-1 cup cashews soaked for at least 8 hours, drained and rinsed
-2/3 cup coconut nectar
-2 teaspoons vanilla extract
-5 teaspoons tapioca or arrowroot starch
-1 cup palm shortening
-1 1/2 cups freeze dried strawberries
-A few drops of stevia for added sweetness (optional)
1. In a high speed blender (don't know if a regular blender will work), add in drained cashews, coconut nectar, vanilla, palm shortening, and freeze dried strawberries.
2. Blend until everything is well incorporated and it become smooth - I use the tamper the entire time.
3. Transfer into a large bowl and add in the tapioca or arrowroot starch. Mix by hand until incorporated.
4. Place in the fridge to cool for about 10 minutes. It will be warm from the blender - you just want to cool it off, not refrigerate it long.
5. Frost your cake. This batch will frost a two layer cake as shown below.
*See HERE for the Urban Poser's Strawberry Frosting recipe.
Skylar also requested my homemade coconut strawberry almond ice cream.
Oh my, it was a strawberry explosion!
Chocolate cake with chocolate frosting.
Shared on: Allergy-Free Wednesdays, Slightly Indulgent Tuesdays,