Light & Healthy Celebration Cake
Hand's up if you love an organic dessert that's gluten free and full of flavour? Me too! This luscious coconut and strawberry cake is full of protein, vitamin C and calcium and the delicious coconut flour replaces traditional wheat. Serve with this beautiful, natural icing and your favourite fresh fruit. BB xxxx
1 cup unsalted butter, softened
3/4 cup caster sugar
3 free-range eggs
2 tablespoons fresh lemon juice
1/4 cup coconut flour
1 cup gluten-free flour
1 teaspoon baking powder
2 tablespoons sour cream
1 tablespoon milk
250 grams cream cheese
2 1/2 cups icing (powdered) sugar, sifted
Organic strawberry colouring
Shaved coconut and fresh strawberries
The Bondi Baker Method
Step 1- Pre-heat oven to 150 degrees fan-forced. Grease and line an 18cm spring-form cake tin.
Step 2- Then, sift flours and baking powder and set aside. Cream butter and sugar together for about 10 minutes until really light and fluffy.
Step 3- Add the eggs one at a time beating in-between each addition. Add milk, lemon juice, sour cream then sifted flours and fold everything together. Pour the batter into the pre-lined tin, spread out evenly then bake for about 45-50 minutes or until a skewer comes out clean when inserted in the middle.
Step 4- Finally, allow the cake to cool in the tin for 15 minutes before removing and leaving on a wire rack to cool completely. To make the icing, whip cream cheese, organic colouring and icing sugar together until light, thick and creamy. Transfer to a bowl and chill in the fridge to thicken and then ice and garnish as you desire!