Mixed Berry Trifle

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.

First make the cake. For the wet mixture, beat Eggland's Best Classic Eggs (4) , Vanilla Extract (1 Tbsp) , Coconut Milk (1 cup) , 1 tsp zest from the Lemon (1) , and Honey (4 Tbsp) together until well combined.

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.

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.

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) .

Top with the rest of the cream and Fresh Mixed Berries (2 cups) . Serve and enjoy!