Mother's Day Coconut Creme Cake






  • 1 cup coconut flakes, toasted
  • Punnet fresh strawberries, half sliced horizontally (for the middle layer), half halved vertically (to top)
  1. Preheat the oven to 180 C.
  2. Line round cake pans with baking paper and grease the sides with coconut oil.
  3. In a food processor or cake mixer, combine the flours, stevia, baking soda and salt.
  4. Add coconut milk, coconut oil and vanilla extract; process/whisk until batter is smooth.
  5. Gently fold through desiccated coconut.
  6. Next, add in lemon juice, whisk quickly and scoop into the prepared cake pans, distributing evenly.
  7. Bake the cakes for 30 minutes, or until a cake tester comes out clean. They should be firm and golden.
  8. Cool in pans for at least 15 minutes before carefully pulling the sides away from the edges of the pan, removing the cakes entirely and setting them aside on a cooling rack for a further 20 minutes or so.
  9. Whilst the cakes bake, prepare the frosting. Blend all ingredients together in a high-powered blender or processor until thick and smooth. Place in the fridge for 15 minutes to thicken.
  10. Meanwhile, use the oven to bake the coconut flakes for 8-10 minutes, until lightly toasted. Set aside. 
  11. To assemble the cake: place one of the cakes onto a plate and spread 1/3 of the frosting on top. Layer with sliced strawberries.
  12. Next, place the second cake on top of the frosting and berries and press down gently to firmly secure.
  13. Smooth the remaining frosting over the top and down sides (if desired).
  14. Decorate with halved strawberries and toasted coconut.
  15. Garnish the top of the cake with the remaining toasted coconut.
  16. Serve immediately, or place the cake in the refrigerator for 1-2 hours to allow the frosting to further thicken.