Mixed berry coconut layer cake

A layer cake for all to enjoy.

You’ll love this gluten-free mixed berry coconut layer cake topped with coconut yoghurt and and fresh mixed berries.

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1.Preheat oven to 180°C. Grease and line two 20cm round cake pans with baking paper.
2.Beat eggs, paste and maple sugar in a small bowl with an electric mixer for 10 minutes or until light and creamy. Add coconut oil; beat for a further 3 minutes.
3.Transfer mixture to a large bowl; gently stir in ground almonds, and sifted flour and baking powder. Spoon mixture evenly between pans.
4.Bake cakes, rotating pans halfway through cooking, for 30 minutes or until cakes spring back when lightly pressed with finger. Turn cakes immediately, top-side down, onto wire racks to cool.
5.Place one cake layer on serving plate; top with half the yoghurt and half the berries. Top with second cake, then remaining yoghurt and remaining berries.

Cake is best made and assembled on day of serving.


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