Cooking Instructions
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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
Eggs (4)
,
Vanilla Extract (1 Tbsp)
,
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 tsp)
, and
Salt (1/4 tsp)
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 Tbsp)
, 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 (2 cups)
.
Step 7
Add a second layer of cakes.
Step 8
Top with the rest of the cream and
Fresh Mixed Berries (2 cups)
. Serve and enjoy!
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