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RecipesStephanieComment

Happy 4th of July! This is the first time in a long time we've laid low on the 4th, so we decided to keep ourselves busy rather than hide away in our apartment watching the World Cup for eight straight hours. To celebrate, I whipped up this paleo lime pound cake topped with berries and fluffed coconut cream.  Not only is it perfectly festive but it's an ideal dessert for these hot, humid D.C. summer days.

Fourth of July Berry Cake
Fourth of July Paleo Berry Cake
Fourth of July Paleo Berry Cake

Paleo Lime Pound Cake with Coconut Cream and Berries

 

Lime Pound Cake (recipe adapted from here)

1/2 c lime juice

1/2 c raw cashews

1/3 c coconut nectar

1/4 c coconut oil

1/3 c coconut cream

4 eggs

1 tbsp honey

1/4 c tapioca flour

2/3 c coconut flour

1 tsp baking soda

 

1. Preheat oven to 370. Grease two 8-inch pans and set aside.

2. Combine lime juice, cashews, and coconut nectar in a food processor. Puree until smooth.

3. Place pureed mixture in a bowl and add the remaining ingredients. Beat on low until combined.

4. Pour batter into pans and smooth the top with a spatula.

5. Bake for 20 minutes or until cake is light golden brown on top. Test doneness with a knife or bamboo skewer.

6. Allow cakes to cool for 5 minutes before removing from pans. Place on a wire rack and let come to room temperature.

 

Coconut Cream and Berries

1 can full fat coconut cream

1 tsp vanilla extract

1 tbsp honey

2 cups berries (I used blueberries, raspberries and strawberries)

 

1. Place entire can of coconut cream in refrigerator overnight. The coconut cream should separate from the water and rise to the top.

2. Remove can from the fridge and gently turn upside down, being careful not to shake it.

3. Open can and drain off water.

4. Spoon remaining cream into a mixing bowl.

5. Add honey and vanilla extract.

6. Beat cream mixture until fluffy. Start on low speed and gradually increase to high while moving the beaters up and down to incorporate more air.

 

Assembly

1. Slice cakes in half horizontally so you have 4 equal layers roughly 3/4 inch high.

2. Set aside 1 cup whipped coconut cream to use on the top of the cake.

3. Spoon 1/3 of the remaining coconut cream on top of one of the cake layers. Sprinkle with 1/3 cup mixed berries.

4. Place another cake layer on top of the first. Top with cream and berries. Repeat for the remaining layers.

5. For the top layer, use remaining cream and berries.