Strawberry Coconut Cake

free from: gluten, grains, dairy, and refined-sugar (paleo & vegan friendly options)

This strawberry coconut cake recipe was a true experiment, and I’m SO glad it was successful. I have attempted a few frosting recipes with alternative sugars and dairy and think I finally did it! This one is so smooth and frosts really well. The cake is also quite tasty!

The cake itself is strawberry flavored, with coconut frosting and fresh strawberries in the middle & more on top! I also decorated with coconut flakes to boost the flavor.

This recipe makes two 8-inch cakes. Depending on the size you cut, this makes 6-8 slices.

For the vegan butter, I used the Miyoko’s Creamery brand but I’m sure others would work as well. I used ZenSweet monkfruit as the sweetener–you can use the code “livwelleatwell” to save $$

You can find the strawberry coconut cake and frosting recipes below:

Strawberry Cake

• Strawberry compote
  • 1/2 lb strawberries
  • 1 tbsp monkfruit
  • 1 tbsp lemon juice
• 2 cups Bob’s Red Mill Paleo Flour
• 3 tbsp arrowroot starch
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup vegan butter, softened
• 1 cup monkfruit
• 2 eggs
• 1 tsp vanilla
• 3/4 cup almond milk

Chop strawberries into 4-5 pieces each. Place saucepan on high heat. Add compote ingredients listed above and stir for a few minutes. Then lower heat to medium and cook until it thickens, set aside once done.

Meanwhile, preheat oven to 350F. Mix together flour, arrowroot starch, baking powder, baking soda and salt. Set aside. Next, with a stand or hand mixer whisk together butter and monkfruit until fluffy. Then add eggs and mix. Thoroughly mix in compote, vanilla and almond milk. Slowly add in dry mixture until fully combined.

Line and grease two 8″ cake pans, then fill with mixture. Bake for 20-25 minutes. Let cool for 10 minutes, then take cakes out of pans to let cool completely while you make the frosting.

Frosting

• 1 cup vegan butter
• 1/2 cup maple syrup (or any liquid sweetener)
• 4 tbsp coconut oil
• 4 tbsp coconut flour
• 4 tsp arrowroot starch
• Decoration: strawberry slices & coconut flakes

Make frosting once cakes are pretty much cooled so that it does not have to sit out too long. Add all ingredients to a bowl and whisk together. If you have a stand mixer, the paddle / flat beater works best. Mix for a couple minutes until fluffy.

Because of the coconut oil, this frosting will be temperature sensitive. Do not leave out for too long, or it will start to melt. If you need to cool it, put in fridge for a minute or two. If it hardens too much in fridge, beat it again in the mixer and it will be ready to use.

Once cakes are fully cooled, pick which one will be your base and set on a plate or cake tray. Next, spread a thin layer of frosting on top. Then add some thin strawberry slices. Add second cake on top.

Now it’s time to frost your cake! You can use a rubber spatula or metal icing spatula. Starting with the top of the cake, add a scoop of frosting in the middle and slowly spread to outer edges. Continue doing so until top is covered. If frosting starts to melt, put cake and frosting in the fridge for a minute to thicken. Then add a small scoop to the side of the cake and begin smearing around the sides until evenly spread. Continue until cake is fully frosted. It is important that you scrape off your spatula each time for a clean finish. Decorate with strawberry slices & coconut flakes.

Eat right away, or store in the fridge for later. This lasts 3-4 days in the fridge. You can also freeze cake slices to make it last even longer. Hope you enjoy!