• Serves 6
  • 15 mins prep
  • 25 mins cook

Mixed berry and coconut layer cake

Mixed berry and coconut layer cake

This gluten-free and dairy-free layered cake is the ideal summer dessert. Light, fluffy sponge is topped with coconut yoghurt and fresh, juicy berries.

Ingredients

Mixed berry and coconut layer cake

  • 6 free-range eggs
  • 2 tsp vanilla bean paste
  • 3/4 cup maple sugar
  • 1/4 cup coconut oil, melted
  • 1 1/2 cups ground almonds
  • 3 tsp gluten-free baking powder
  • 2 cups coconut yoghurt
  • 1 punnet (125g) fresh raspberries
  • 1 punnet (125g) fresh blueberries

Steps

Mixed berry and coconut layer cake

  1. Preheat oven to 180°C. Grease and line two 20cm round cake pans with baking paper.
  2. Using the Smeg stand mixer fitted with the flat beater, beat eggs, paste and maple sugar until light and creamy. Add coconut oil; beat for a further 3 minutes. Using a metal spoon, fold through ground almonds and baking powder. Spoon mixture evenly between pans.
  3. Bake cakes, for 25 minutes or until cakes spring back when lightly pressed with finger. Turn cakes immediately, top-side down, onto wire racks to cool.
  4. Place one cake layer on serving plate; top with half the yoghurt and half the berries. Top with second cake, remaining yoghurt and remaining berries.
This website is part of the Recipes Plus network© copyright bauer media pty limited all rights reserved
Hi there! Visiting us from ? We have a local site for you at