Triple Berry Coconut Cake

Triple Berry Coconut Cake

Yield: one 8-inch cake, about ¾ inch thick

Ingredients

• 1/3 cup plus 1 tablespoon coconut flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 eggs
• ¼ cup 1 % milk
• 3 tablespoons agave
• 2 tablespoons virgin coconut oil
• ½ cup frozen berries (I used a mix of blueberries, raspberries, and marionberries)

Instructions

1. Preheat oven to 375 degrees. Line an 8 inch round cake pan withparchment paper and oil well.
2. Sift coconut flour, baking powder, and salt. Set aside. In a medium mixing bowl, whisk together eggs, milk, agave, and coconut oil. Add sifted coconut flour and mix well, making sure there are no lumps. Gently stir in frozen berries.
3. Turn into prepared pan. Spread evenly with a spatula. Bake for 18 – 22 minutes, or until a toothpick tests clean. Let cool on a wire baking rack for 15 minutes, then remove from pan and let cool completely. Serve with homemade vanilla bean ice cream.

Notes

A note about coconut flour: Coconut flour has lots of fiber so a little goes a long way. It also has a natural sweetness so it doesn’t need a lot of agave. This batter will be thick but it should not be stiff. If your batter is too thick, add milk a couple of teaspoons at a time until it reaches the desired consistency.