-
1
Preheat oven to 350 degrees.
-
2
Sift the dry ingredients together and set aside.
-
3
Be sure to use the 'dip and sweep(scoop)' method when measuring coconut flour. Dip the measuring cup into the flour, then lightly sweep over the top with a knife or flat edge. You don't want to pack the flour. Coconut flour is highly absorbent, so proper measuring is imperative to get a nice cake 'crumb'.
-
4
Separate 2 of the eggs, setting the whites aside and putting the 2 yolks in a medium sized bowl. Crack open the rest of the eggs, adding them to the bowl with egg yolks.
-
5
Using a mixer or hand whisk, beat the coconut oil(liquid or solid, doesn't matter), honey, vanilla and lemon juice until they are well combined.
-
6
On low/medium-speed, mix the dry ingredients into the wet ingredients. Continue to mix till the batter is smooth and has no lumps.
-
7
Add the eggs (not including the 2 egg whites) in three phases to the batter. Allowing each addition to be incorporated completely before adding the next.
-
8
In a small bowl, beat the egg whites till thick soft peaks form. Fold into the batter.
-
9
Pour the batter into a greased 8 inch square brownie pan or 7X10 small casserole dish lined with parchment paper, allow a few inches of flaps to hang over the two long sides of the pan. This will help later with removing the cake ensure that the sides of the cake won't stick to the pan. Alternatively, you could make cup cakes with the batter and cube those up for the trifle. Baking times will vary depending on the depth of the cake pan. I find that a 1 or 2 inch high cake produces the best texture instead of a thicker cake. However, I have made this in a standard size bread pan as well, and it turns out very nice.
-
10
Bake for 30-45 min. or until a toothpick in the center comes out clean. Baking times will vary from oven to oven, bakeware to bakeware and thickness of the cake. So keep an eye on it toward the end. The cake should be a nice golden color.
-
11
Allow the cake to cool for 5-10 minutes, run a sharp knife along the edges and carefully remove from the pan. Cool completely. Coconut baked goods can taste 'eggy' before they have cooled completely. For best results, allow enough time to cool before cutting and serving. Cut the cake into one inch cubes.
-
12
Chill 2-3 three cans of full-fat coconut milk (a few hours or overnight).
-
13
Open the cans and scoop the thick cream in to a medium bowl. Try to keep as much coconut liquid out of the cream as possible. Discard the liquid or freeze it into ice cube trays to use in smoothies.
-
14
With a hand/standing mixer, beat the cream on high for a minute or so. Add a little honey if desired. A few teaspoons is all you need. Continue beating till well combined. Note: Coconut cream does not really increase in volume the way dairy cream does.
-
15
Assembly is super easy. Just add some cake to the bottom of your dish, then whipped cream, strawberries/raspberries, whipped cream, more cake, blueberries, more whipped cream, then more fruit if desired or cake crumbles. Really just layer it however you like!
