Red, White, and Blue "Berries" Coconut Cake
This cake is a berry-licious way to kick off summer — I rely on almond and coconut flours to make it extra moist and grain free. You can also turn this conveniently red, white, and blue dazzler into a flag sheet pan cake. See the instructions below!
This cake can be prepared up to three days ahead. Wrap the layers tightly using plastic wrap. Store in the refrigerator or freezer.
Ingredients
1 ½ cups (¾ pound) unsalted butter, room temperature
1 ½ cups sugar
¼ cup coconut sugar
5 extra-large eggs, room temperature
1 Tbsp. Sonoma Syrup Co. Organic Pure Vanilla Extract “Crush”
1 ½ tsp. Sonoma Syrup Co. Pure Almond Extract
2 ¾ cups Paleo Flour (OR 1 ½ cups almond flour and 1 ¼ cups coconut flour)
1 tsp. baking powder
1 tsp. kosher salt
½ tsp. baking soda
1 ¼ cups unsweetened coconut cream or buttermilk
2 cups (16 ounces) unsweetened, shredded coconut
¼ cup Sonoma Syrup Co. Vanilla Bean Simple Syrup (for brushing warm cake)
1 ½ cups fresh raspberries and strawberries
2 cups fresh blueberries
Powdered sugar
¾ pound (3 sticks) unsalted butter at room temperature
1 8-ounce package cream cheese, room temperature
½ cup unsweetened coconut cream
1 Tbsp. Sonoma Syrup Co. Organic Pure Vanilla Extract “Crush”
½ tsp. Sonoma Syrup Co. Pure Almond Extract
6 cups powdered sugar
For the Cake
For the Coconut Cream Cheese Frosting
Directions
For the Cake
Preheat oven to 350°. Butter and lightly flour three 8-inch cake pans. Line with parchment paper. Spray parchment with coconut or nonstick cooking spray; dust with additional almond flour.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and coconut sugar on medium speed for 5 minutes or until light and fluffy.
On medium-low speed, add the eggs one at a time, until fully incorporated. Add vanilla and almond extracts. Using a rubber spatula, scrape down the sides of the bowl. Stir until smooth.
In a separate medium bowl, sift together the Paleo flour, baking powder, salt, and baking soda. Alternately add the flour mixture and the coconut cream or buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in about half the shredded coconut. Spread the batter evenly into prepared pans.
Place pans in the center of the oven. Bake for 40-45 minutes or until a toothpick comes out clean. Cool cake layers in pans to room temperature.
For the Coconut Cream Cheese Frosting (Makes about 5 cups)
In the bowl of an electric mixer fitted with a paddle attachment, mix together the cream cheese, coconut cream, butter, and vanilla and almond extracts.
Add the powdered sugar and mix until smooth. Set aside.
Assemble the Cake
Place one cake layer on a serving platter, bottom side up. Brush with simple syrup then frosting. Repeat with the remaining cake layer.
Frost the top and sides of the cake. Using a small offset spatula, pulling up from the bottom of the cake, create vertical flutes.
Arrange berries stacked on top.
To serve, sift powdered sugar on top. Serve immediately. Remaining cake can be stored in the refrigerator.
Recipe Note
For a large cake, pour cake batter into a 18 x 12 x 1 ½- inch sheet pan. Bake in a 350° oven for 35 minutes.
To decorate, spread 3/4 of the Coconut Cream Cheese Frosting on the cake. Using a toothpick, gently outline a flag in the Frosting. Use the blueberries, raspberries, strawberries, and remaining frosting to create a flag design on the cake.