When I asked Madelyn what kind of cake she wanted for her 3rd birthday, she said a pink cake. So, a pink cake is what she got! This sweet little cutie loves all things pink.
This grain and dairy-free cake are one of a kind. You will love the fact that the fiber-rich coconut flour is 75% fiber composition, containing 7-10 grams per two tablespoons.
This recipe also contains coconut milk and oil. Always look for coconut milk free of gums or other additives. If you are in the US, Trader Joe’s has a BPA free canned pure coconut milk in full fat, cream or light versions. All three are excellent. When you are baking with coconut milk, be sure to stir it well before using. You don’t want to pour in clumps of coconut and leave the liquid behind. It disturbs the consistency of your cake.
The only sweetener in this recipe comes from thawed pureed strawberries. Isn’t that fabulous? Coconut milk and flour also have a natural sweetness to it. The frosting adds another layer of sweetness..
Happy Birthday sweet Madelyn!!
This recipe was adapted from a vanilla coconut cake found in the cookbook, Nourishing Meals by Alissa Segersten.
INGREDIENTS:
1 1/2 cups coconut flour 1 1/2 cups arrowroot powder 2 tsp baking soda 1/2 tsp sea salt 1 cup thawed, pureed strawberries (from frozen) 2/3 cup melted coconut oil 2 Tbsp vanilla extract 10 pastured organic eggs 1 cup full fat coconut milk
PUTTING IT ALL TOGETHER
Preheat the oven to 350F.
Thaw about 2 cups of frozen strawberries in the microwave on defrost cycle until completely thawed. Then puree in a high-speed blender until completely smooth. Use only 1 cup of pureed strawberries. (Save any leftovers for smoothies or to stir into plain yogurt.)
Grease two 9-inch cakes pans well with coconut oil.
Whisk all dry ingredients together in a large bowl.
In a medium bowl, add all of the wet ingredients and beat well with a whisk or hand beater until smooth.
Pour the wet ingredients into the dry ingredients. Using a sturdy whisk, stir well to combine.
Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release some of the air bubbles.
Bake for 40 minutes. The top should spring back when you touch it lightly.
Cool completely before flipping the cake out onto a wire rack.
*I purchase my coconut oil and organic strawberries at Costco, and coconut milk at Trader Joe’s. I have a local farmer for my pastured eggs.
The girls had a blast creating this cake… Now onto the frosting. I made three different frostings to use for Annabelle’s and Madelyn’s cakes:
FROSTINGS: I made three frostings to use for the girls’ cakes.
Strawberry coconut cream for the top of Madelyn’s cake.
INGREDIENTS:
1 can of full-fat coconut milk (refrigerated overnight) 5 fresh strawberries 1/2 tsp vanilla extract
PUTTING IT TOGETHER:
Gently open the can of coconut milk and scrape off the cream. Reserve the remaining liquid for smoothies.
Add coconut cream, fresh strawberries, and vanilla extract.
Blend all in the high-speed blender.
Pour the mixture over the cooled cake.
*I also used fresh strawberries between the layers of the cake along with some chocolate avocado frosting.
Chocolate avocado frosting: I used this for the top of Annabelle’s Cake and the middle layer of Madelyn’s cake.
A paleo vanilla icing from the Real Food RN and colored it with a dye-free pink icing and sprinkles from Thrive Market.