Coconut Cake with Lemon Curd, Strawberries and Whipped Cream (Grain Free, Paleo, Primal)
This coconut cake recipe, makes for a great grain free layer cake. Double the recipe, make a buttercream frosting and you’ve got an amazing birthday cake!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 15 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
For the Cake Batter:
- 1 cup coconut flour
- 1/2 teaspoon Celtic sea salt
- 8 large eggs
- 1 teaspoon baking soda
- 1/2 cup plain whole yogurt (or a coconut yogurt)
- 6 tablespoons unsalted butter or coconut oil, melted
- 1/2 cup honey (I used clover)
- 1 tablespoon vanilla extract
For the Lemon Curd:
- 8 tablespoons unsalted butter or 6 tablespoons coconut oil
- 1/2 cup honey (I used clover)
- 4 large eggs
- 3 large egg yolks
- 1/4 cup lemon zest (make sure the lemons are organic)
- 1/2 cup freshly squeezed lemon juice (about 6-8 lemons)
- 1/8 teaspoon Celtic sea salt
- 2 cups heavy cream or coconut milk, whipped
- 2 cups strawberries, tops removed, cut in half
Instructions
- Preheat oven to 350ºF and adjust rack to middle position. Butter a 9” round cake pan and dust with coconut flour (this will ensure the cake doesn’t stick). Place all cake ingredients in the bowl of a food processor and blend until smooth. Pour batter into the buttered cake pan and bake for 40-45 minutes, or until just turning golden brown on top and a cake tester inserted in the middle of the cake comes out clean. Cool for 10 minutes, then run a knife around the edges and invert onto a cake platter. Cool completely.
- Melt butter in a double boiler set over medium heat. Whisk together honey, eggs, yolks, zest, juice and salt in a large measuring cup. Slowly, while constantly whisking, pour in egg mixture and continue to whisk for 6-8 minutes until thick like pudding. Pour curd through a fine mesh sieve over a medium bowl, cover and chill in the refrigerator for 2 hours or until cold.
To assemble:
- Cut cake in half. Spoon half of curd mixture on top of bottom cake layer and spread evenly. Spoon half of whipped cream on top of curd and spread evenly. Top with 1 cup berries. Place second cake layer on top and repeat with curd, cream and berries. Serve.
Nutrition
- Serving Size: Serves 10