I made a coconut layer cake for my birthday this past week, and then I made it again over the weekend to photograph it. And I shared it. You can never have too much cake.

I have a coconut layer cake in my Healthy Coconut Flour Cookbook (page 81) which uses just coconut flour and I toast the coconut flakes before layering them on the top and sides. The cake layers are based on my vanilla cupcake recipe, with one cupcake recipe for each layer of a cake.

You have a several cake and whipped cream options here. I used my latest yellow cake recipe using almond and coconut flour (recipe below), but you can use my yellow coconut flour cake (recipe below) that appeared last summer in my summer berry cake. There's also this yellow cake recipe using almond flour.

For the whipped cream, you can use whipped coconut cream (recipe below) or classic heavy cream (recipe below). The final touch is a handful of shredded unsweetened coconut.

I'm really into using springform pans for layer cakes. It's just so much easier to get the cake out of the pan. Some quick tips: I don't oil the sides of baking pans. Instead I run a knife around the cake once it's cooled. And I always put parchment paper on the bottom of the pans, whether they're a baking pan or springform pan. Enjoy!