I like making a small cake using 6-inch baking pans, however if you'd like a larger cake, double the yellow cake, the roasted strawberries, and the whipped coconut cream recipes, and use 8-inch cake pans.I use the vanilla cupcakes recipe when I want to use just coconut flour, and I use my birthday cake recipe when I want to use a combination of almond and coconut flour. All of my cookbooks have yellow cake recipes.
Servings: 8servings
Ingredients
vanilla cupcakes recipe as the cake batterrecipe below
roasted strawberriesrecipe below
whipped coconut creamrecipe below
Instructions
Prepare two 6-inch baking pans with parchment paper on the bottom and grease the sides with coconut oil or other oil or butter.
Prepare the vanilla cupcakes batter or other yellow cake batter and divide it evenly into two 6-inch cake pans.
Bake the cakes according to the recipe.
Prepare and roast the strawberries.
Cool the cake and strawberries until at least at room temperature.
Prepare the whipped coconut cream.
Place a cake layer on a plate and then spread half of the coconut cream from the center of the cake layer outwards using a spoon.
Add half the strawberries on top of the coconut cream and then place the second layer of cake on top of the strawberrries.
Layer the rest of the coconut cream on the top cake layer and then place the rest of the strawberries on top of the cream.