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.
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!