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).
I use my vanilla cupcake recipe or the birthday cake recipe in my cookbook, Cooking for the Specific Carbohydrate Diet, and split the batter between two 6-inch baking pans. 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
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
Hi Deborah, yes! you can use any cake recipe you like with this layer cake. Enjoy!
Deborah Nitzberg
thanks! about to make it now!