Berry + Coconut Celebration Cake
Today I thought I’d post my lush berry coconut cake that I often make for special occasions such as Christmas and birthdays. I love the simplicity of this cake and it’s perfect for those on low sugar, gluten free, digestive health diets or primal eating plans. It’s remodelled from the classic Victoria sponge cake that I used to make regularly as a pastry chef back in the day and the simple combination of berries and coconut is just purely delicious. I’ve doubled the recipe to make 2 decent sized cakes that I’ve stacked with my smashed berry + vanilla jam.
What’s great about it
I’ve used coconut flour mainly to make it gluten free and nut free so it’s kind to sensitive digestive systems. Coconut flour also doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours. Raspberries and other berries are high in antioxidants which can help to neutralise free radicals. They also marry perfectly with coconut making them taste amazing. I’ve used macadamia nut oil to make this cake, which works really well with baking – giving it a lovely buttery flavour. The oil is also an anti-inflammatory fat, that is kind to your arteries and can support good health and wellbeing. If you want this cake to be nut free make sure to use a good cold pressed coconut oil, butter or olive oil instead.