Summer Berry Cake with whipped coconut cream

Every so often someone asks if they can double my vanilla cupcake recipe to make a layer cake and I always say yes. I use it this way as well.

I've been playing around with ingredients to develop a slightly lighter take on the vanilla cupcake recipe so I can also have a lighter cake. I did some testing and voilà!

Here is a yellow cake using just coconut flour. You can use this recipe as a birthday cake, a light summer cake, or an alternative to the slightly denser almond flour cake recipes I offer as well as the original vanilla cupcake recipe.

It also works well as cupcakes if you'd like a lighter cupcake. If you use the recipe for cupcakes it makes six to eight cupcakes and bake for about 20 minutes or until they're firm in the middle.

For a layer cake I use two six inch baking pans, or you can use up to an eight inch pan. You can also use springform pans. The cake won't be as high as the cake in the photos unless you use two six inch pans. Enjoy!