Recipe

Mixed berry coconut layer cake

A layer cake for all to enjoy.

  • 45 mins cooking
  • Serves 6
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You'll love this gluten-free mixed berry coconut layer cake topped with coconut yoghurt and and fresh mixed berries.
Looking for more gluten-free cake?

Ingredients

  • 6 free-range eggs
    2 teaspoons vanilla bean paste
    ¾ cup (165g) maple sugar
    ¼ cup (60g) coconut oil, melted
    1½ cups (180g) ground almonds
    ¾ cup (100g) gluten-free plain (all-purpose) flour
    1 teaspoon gluten-free baking powder
    500g (1 pound) coconut yoghurt
    125g (4 ounces) fresh raspberries
    125g (4 ounces) fresh blueberries

Method

  • 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.

Notes

Cake is best made and assembled on day of serving.

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