- 8
Ingredients
- Cake:
- 1 c coconut flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 8 eggs
- 2/3 c coconut oil
- 1/2 c honey or palm syrup
- 4 Tbs vanilla extract
- Pastry Cream Filling:
- 2 cups whole-fat canned coconut milk
- 2 Tbs vanilla extract
- 6 egg yolks
- 2/3 c palm or turbinado sugar
- 1/4 c arrowroot powder
- 1 Tbs coconut oil
- Glazed Strawberries:
- 1 lb ripe strawberries, hulled
- 1/2 c palm or turbinado sugar
- 4 1/2 tsp arrowroot powder
- 1/4 c cold water
- 1 tbs coconut oil
- 2 tsp lemon juice
- Vanilla Frosting:
- 2 cups arrowroot powder
- 2 cups palm or turbinado sugar
- 1/2 c palm oil shortening
- 1/4 c whole-fat canned coconut milk
- 1/2 tsp vanilla extract
- Chocolate Ganache:
- 4 oz dairy-free chocolates (I use Enjoy Life brand)
- 1/4 c whole-fat canned coconut milk
Preparation
Step 1
1. Preheat oven to 350f.
2. Grease and flour two 9-inch cake pans, set aside.
3. Prepare cake by mixing together coconut flour, baking soda and ¼ tsp sea salt in medium sized mixing bowl. Set aside. Using stand or hand mixer, beat 8 eggs until fluffy then mix in remaining coconut oil, palm syrup and vanilla extract. Mix in dry ingredients and blend until no lumps remain. Pour ½ cake mixture into each prepared cake pan and bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool 10-15 minutes before removing cakes from pan. Refrigerate up to 48 hours until ready to build cake.
4. In medium sauce pan, prepare pastry cream filling by bringing 2 cups of whole-fat canned coconut milk to a boil over medium heat, set aside. Whip together egg yolks, palm or turbinado sugar and arrowroot powder until light and fluffy. Slowly add in ½ cup hot milk and whip for approximately 60 seconds before mixing in the remainder of the milk. Return egg and milk mixture to saucepan. Add in coconut oil and cook over medium heat, whisking continuously until thick. Remove from heat and cover. Refrigerate at least two hours until ready to build cake.
5. Prepare glazed strawberries by mixing palm or turbinado sugar, arrowroot powder and cold water together. In medium sauce pan, bring sugar mixture to a light boil over medium heat and add in coconut oil and lemon juice. Quickly add in hulled strawberries and continue to cook, stirring gently to not smash the strawberries, until sauce becomes thick. Remove from heat and allow to cook. Use immediately or refrigerate up to 24 hours until ready to use.
6. Prepare frosting by mixing together arrowroot powder and palm or turbinado sugar until powdered sugar texture has been achieved. Set aside. Using an electric or stand mixer, cream palm shortening until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add in 3 cups or sugar, milk and vanilla, mixing until light and fluffy. If necessary, slowly add in remaining cup of powdered sugar until you have achieved your desired consistency. Refrigerate up to 48 hours, removing at least two hours before you are ready to build your cake.
7. Once you are ready to put your cake together, prepare ganache in medium sauce pan by melting semi-sweet chocolates and ¼ c whole-fat coconut milk over medium-low heat, mixing continually until chocolates are completely melted. Set aside.
8. Build your cake by placing one layer of cake on to serving platter. Spread pastry cream evenly over the first layer then carefully place the second layer of cake over pastry cream, pressing gently to ensure cake is level. Gently clean off sides, removing any pastry cream that has seeped out during the preparation process. Leaving about a ½ inch gap along the edge, arrange strawberries in one large circle first, filling in the center with the remaining strawberries and spreading any remaining glaze evenly over the strawberries.
9. Fill in the remaining gap along the top edge of the cake with frosting by preparing piping bag with a coupler and a large closed star, open star or french tip. Fill with frosting and decorate as desired.
10. Carefully drizzle ganache over the cake, creating a zig-zag or checkered pattern. Use as much or as little of the ganache as you please for this step. I ended up using approximately 3/4th the prepared ganache and used the remaining sauce to cover leftover strawberries which we enjoyed at a later time.
11. Refrigerate until ready to serve.
12. Makes approximately 8-10 servings.