Vanilla Coconut Jam Cake
Makes three 6-inch layers or two 8-inch layers
Ingredients:
1 cup coconut oil, melted, plus more for greasing the pans
1 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon Himalayan pink salt
1 cup maple syrup
8 large eggs
1 tablespoon vanilla extract
1 cup Coconut Whipped Cream (this one)
1 1/2 cups Berry Jam Spread (here it is) using raspberries
Preheat the over to 350°F. Line three 6-inch cake pans or two 8-inc cake pans with parchment paper rounds, then grease the sides of the pans with coconut oil.
In a large bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, combine the coconut oil, maple syrup, eggs, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
Divide the batter evenly among the prepared pans and bake for about 25 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
Slice each cake round in half horizontally with a long serrated knife. Place on layer on a cake plate and top with 1 tablespoon of the raspberry jam, then 2 tablespoons of the coconut whipped cream, smoothing each evenly over the entire surface. Add another cake layer, and repeat. Continue until all layers have been used, and top the final layer with the remaining jam and coconut whipped cream. Refrigerate until ready to serve.
Keep in mind:
Place the coconut cans in the fridge at least overnight. Whip-still solid coconut cream until completely smooth, but not further. Soft or stiff peaks signal when to stop, use it as is or pop it in the fridge for a super stable cream to fill cakes.