Here are three of my favorite things—strawberries, cream, and cake.
I roast all kinds of fruit, but I especially love roasted strawberries. Trim them, slice them, add a dash of oil and maple syrup (or honey) and roast for 20 minutes. It's so simple, and then you have the ultimate topping. I confess I also eat the strawberries solo, or with some whipped coconut cream (recipe below).
When I first started making this recipe I used my vanilla cupcake recipe and split the batter between two 6-inch baking pans. But now I have a Yellow Cake recipe using only coconut flour that is a bit lighter when baked as a cake.
This cake is on the smaller side, so if you'd like a larger cake, double the cupcake recipe or another yellow cake recipe and divide it between two 8-inch baking pans.
The whipped coconut cream firms up a bit after the cake has been in the refrigerator for a few hours.
Norah Minasyan says
I got the coconut cream that you linked and in the ingredient list it includes polysorbate 60. Also, it’s liquid. Do I need to refrigerate it and let it harden before I whip it.
Hi Nora. That's so disappointing to hear about the polysorbate additive. I have a few cans of this in my pantry and it doesn't have in it, but brands can and do change their ingredients. If it's liquid there may be something wrong with it. I just read some reviews of this brand on Amazon and folks are receiving defective cans and the contents is not always as expected. I'd be careful about using it. To answer your question, for coconut cream I don't usually need to refrigerate it in order to whip it, but if it's liquid-like you may need to. Alternatively, you can find a few containers of coconut milk and refrigerate them overnight and scoop the coconut cream that rises to the top.
Deborah Nitzberg says
Erica - is it possible to use your Yellow Cake recipe on your website for this? I'm not a fan of coconut flour and don't have your cookbook but subscribe to your site.
Erica says
Hi Deborah, yes! you can use any cake recipe you like with this layer cake. Enjoy!
Deborah Nitzberg says
thanks! about to make it now!