Birthday Cake with Coconut Lemon Cream and Berry Compote
Makes one 9” cake
Naturally dairy free; can be made without gluten.
Helpful hints to get started: Mindfully read all of the directions before making this cake. Note that the can of coconut cream must be refrigerated the night before making the lemon coconut cream. The cake, berry compote, and lemon coconut cream can be made a day before assembling and serving.
4 eggs at room temperature (to speed up the process you can put the eggs in a bowl of warm water for 5 minutes)
½ cup brown sugar
1 teaspoon cream of tartar
½ cup gluten free or all-purpose flour
¼ cup almond meal/flour
1 pinch salt
1 teaspoon vanilla extract
Coconut oil for the pan
- Preheat the oven to 350° F.
- Line the base of a 9” spring-form round pan with parchment paper. Oil the parchment paper and sides of the pan.
- In the bowl of an electric stand mixer fitted with a whisk attachment beat the eggs until foamy (about 3 minutes or more). Add the cream of tartar and the sugar little by little until it forms a soft peak texture (another 4 minutes or more).
- Sift the flour, salt, and almond meal/flour together.
- Fold in the vanilla and sifted flour to the egg mix until just incorporated. Make sure to scrape the bottom of the bowl to break apart flour pockets. Do not overmix or the batter will deflate.
- Pour the batter into the prepared pan and bake for 25-35 minutes, or until the center is cooked and the top is golden brown.
- Let the cake cool on a wire rack for an hour or more. When the cake is cool, run a knife along the sides of the pan to unmold the cake. Decorate immediately or cover the cake with plastic wrap and store in the refrigerator.
Lemon Coconut Cream Ingredients:
3 tablespoons corn starch
1/3 cup water
¾ cup lemon juice and the zest of 2 lemons
½ cup brown sugar
4 tablespoons of solid coconut oil
1 14 oz can of coconut cream, chilled overnight in a refrigerator (Nature’s Charm Coconut Whipping Cream works well)
1/8 cup powdered sugar
- Place the lemon zest and corn starch in a non-reactive stainless-steel bowl. Gradually whisk in the water to create a smooth paste, and then whisk in the lemon juice and sugar.
- Transfer the mixture into a sauce pan and place over medium-low heat. Stir until the sugar has dissolved. Continue to cook until the mixture thickens.
- Turn the heat off and add 1/4 cup of coconut cream and coconut oil. Stir until smooth.
- Pour the mixture in a bowl and let cool. If you are in a hurry you can cool the mixture by placing the bowl in an ice bath, or cover and let set in the fridge overnight.
- Chill your electric stand mixer bowl for 10-15 minutes.
- Combine the remaining chilled coconut cream and powdered sugar in the cold bowl of an electric stand mixer fitted with whisk. Whisk until fluffy. It will lightly whip, but don’t expect the same result as whipping cream.
- Fold the whipped coconut cream into the lemon mixture. Mix until creamy and smooth.
- Refrigerate for 1 hour before using.
Berry Compote Ingredients:
2 cups fresh mixed berries
¼ cup brown sugar, coconut sugar, or agave
1 vanilla bean or 1 teaspoon vanilla extract
1 ounce orange liqueur (optional)
- Combine the berries, sugar or agave, and vanilla seeds or extract in a saucepan. Cook on medium heat, stirring occasionally, until it’s reduced by half (about 10 minutes).
- Let cool before using.
Assemble the Cake:
- Cut cake in half with a serrated knife. Place one of the cake layers on a cake platter and brush with orange liqueur if desired.
- Spread 1/3 of the lemon cream on top of the cake.
- Spread berry compote on top.
- Place the remaining cake layer on top and moisten with more orange liqueur (optional).
- Cover the top and sides of the cake with the remaining lemon coconut cream. Decorate with fresh berries.
- Chill for 1 hour before serving.