Ingredients
Cake
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 5 eggs
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 1 tbsp vanilla
- 1 tsp lemon juice
Frosting
- 1 can chilled coconut milk (brand must be Thai Kitchen, Native Forest, Savoy, Whole Foods 365 Brand – others will not whip)
- In place of making homemade coconut whip, use thawed cool whip or coco whip from freezer section of your grocery sore.
- 1 tbsp vanilla
- 2 tbsp honey
- 1 cup finely crushed freeze dried strawberries
- 1 container strawberries
Instructions
- Preheat oven to 350F and grease two 8 inch cake pans with parchment paper and non-stick spray.
- In a small bowl, mix together almond flour, coconut flour, baking soda, and salt.
- In a large bowl, whisk eggs, coconut oil, honey, vanilla and lemon juice.
- Add dry to wet and stir until completely combined.
- Divide batter evenly amongst two cake pans and bake for 20-23 minutes or until toothpick inserted comes out clean.
- Let cakes cool completely.
- Prepare frosting by pouring white thick part of coconut milk can into cooled bowl. Using hand beaters, beat until fluffy. Not all coconut milk is the same, so please use a brand listed above to get fluffy whipped cream.
- Add in vanilla and honey and beat until combined.
- Add in finely crushed freeze dried strawberries. If using Cool Whip or Coco Whip, now would be the time to fold the freeze dried strawberries in.
- Prepare cakes by adding half the frosting to one half of cake, then adding sliced strawberries. Repeat with next layer of cake, topping with full strawberries if desired.
- Store in fridge.
