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Berry + Coconut Celebration Cake
By Teresa Cutter
Healthy Recipes
Dressings Dips + Sauces Healthy Breakfast Healthy Chicken Recipes Healthy Dinners Healthy Drinks + Smoothies Healthy Fish Recipes Healthy Salads Healthy Side Dishes Healthy Slow Cooker Recipes Healthy Snacks Healthy Soups Quick + Healthy RecipesSpecial Diets
Dairy-Free Gluten-Free Grain-Free High Fibre High Protein Keto Low Carb Low GI Nut-Free Paleo Sugar-Free Vegan Vegetarian WholefoodHealthy Baking
Breads + Muffins Cakes Chocolate Cookies High Tea Raw Baking
What's great about it
Today I thought I'd post my lush berry coconut cake that I often make for special occasions such as Christmas and birthdays. I love the simplicity of this cake and it's perfect for those on low sugar, gluten-free, digestive health diets or primal eating plans. It's remodelled from the classic Victoria sponge cake that I used to make regularly as a pastry chef back in the day and the simple combination of berries and coconut is just purely delicious. I've doubled the recipe to make 2 decent sized cakes that I've stacked with my smashed berry + vanilla jam.
Ingredients
THE COMPLETE RECIPE IS FEATURED IN MY NEW COOKBOOK HEALTHY BAKING
Notes and Inspiration
Yummy Simple Frosting ideas:
Thick Greek style yoghurt or coconut yoghurt.
For yummy cashew / macadamia nut cream combine 1 cup of raw cashew or macadamia nuts with ½ cup of water, coconut milk or orange juice and a little vanilla. Blend in a good high speed blender until smooth and creamy. Allow to thicken and settle in the fridge before using.
To make the vanilla soy cream, combine in a high speed blender 300 g silken tofu with 2 teaspoons organic maple syrup and 1 teaspoon natural vanilla extract. Process until smooth and creamy. For a thicker cream, add 50 - 80 g cashew or macadamia nuts and process until creamy.
For a creamy cheesecake style frosting, combine 250 g (9 oz) soft cream cheese such as quark with a little lemon zest, juice, vanilla and a little organic maple syrup or raw honey to taste. Beat well until combined and creamy.
For a chocolate cream frosting combine 2 ripe avocados, ¼ cup cocoa or cacao powder, ¼ cup raw honey or organic maple syrup, a pinch of sea salt and 1 teaspoon vanilla bean paste. Blend in a Vitamix until smooth and creamy. Add a little splash of water for a smoother and fluffier consistency.
Make a white chocolate ganache by heating 120 ml coconut cream or quality organic cream in a small pot. Once boiled, remove from the heat. Add 200 g / 7 oz of quality white chocolate pieces and mix through until it has melted through the cream and look thick and glossy. Allow to cool at room temperature until you have a spreadable consistency. Top with coconut flakes and berries.
More healthy recipes from Teresa Cutter
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