Berry + Coconut Celebration Cake
By Teresa Cutter
What's great about it
This is such a delicious berry coconut cake from my cookbook Healthy Baking 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 just burst with flavour in each mouthful. I've doubled the recipe to make 2 decent sized cakes that I've stacked with my smashed berry + vanilla jam.
6 organic eggs
1 teaspoon vanilla bean paste
2 tablespooons raw honey
80 ml cold-pressed coconut oil
70 g coconut flour
2 teaspoons gluten-free baking powder
150 g fresh or frozen raspberries
STRAWBERRY + COCONUT FILLING
Whipped Coconut Cream (See recipe in Healthy Baking or inspiration below)
PREHEAT your oven to 160 degrees fan-forced.
WHIP the eggs, vanilla and honey for 10 minutes until light and creamy.
FOLD in the oil with the egg mixture while whipping and mix well.
ADD the coconut flour and baking powder and mix until combined.
FOLD in the berries.
SPOON the batter into a lined round 18 cm baking tin.
BAKE for 45 minutes or until cooked through. Test the cake with a skewer and make sure it is cooked evenly before removing from the oven.
COOL for 30 minutes before lifting out from the tin to completely cool.
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.