Directions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C) and coat a mini muffin pan with a little bit of Coconut Oil (as needed) or line with mini-muffin liners.
Step 2
First make the cake. For the wet mixture, beat Egg (4), Vanilla Extract (1 tablespoon), Coconut Milk (1 cup), 1 tsp zest from the Lemon (1), and Honey (1/4 cup) together until well combined.
Step 3
Briefly whisk the Coconut Flour (1/2 cup), Baking Soda (1/2 teaspoon), and Salt (1/4 teaspoon) before sifting it into the wet mixture and beat until smooth.
Step 4
Spoon about a tablespoon into each greased mini muffin tin and bake for about 15 min, or until golden brown. Let cool completely before removing from the pan.
Step 5
Using hand held beaters, or the whisk attachment on a kitchen aid, beat Coconut Cream (1 can), Raw Honey (2 tablespoon), and 1 tsp lemon zest until they are light and fluffy, about 5 minutes. It will not double in volume like heavy whipping cream, but it will be noticeably airer and look like whipped cream.
Step 6
To assemble, place about half of the cake in a large bowl. Top with half of the whipped cream and half of the Fresh Mixed Berries (1 pint).
Step 7
Add a second layer of cakes.
Step 8
Top with the rest of the cream and Fresh Mixed Berries (1 pint). Serve and enjoy!
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