Monthly Archives: June 2014

Strawberry Creamed Coconut Cake

Strawberry Creamed Coconut Cake

Mid June in New York State: it’s strawberry picking time! We went to a Pick Your Own at the fabulous Fishkill Farms, which is an hour and a half north of New York City. Great family trip, with beautiful grounds and a cute country store that sells locally grown foods. They even hosted a Strawberry Festival last Saturday with live music. We went first thing in the morning since that’s the time my children are most well behaved.

photo(7)It was cool and cloudy when we first arrived. The weather improved as the day progressed.

photo(9)She was a strawberry fairy!

photo(8)Brother and sister working together!

I bought a new product recently – Creamed coconut! I was excited to try it, but I didn’t know where to start. When I was thinking about all the things I wanted to try with the strawberries that we picked, I couldn’t stop thinking about strawberry shortcake. What I came up with is more of a strawberry coconut cake!

Ingredients:
Topping:
1 Cup of Strawberries, sliced

Cake:
1 Cup quinoa flour
1/3 Cup millet flour
1/3 Cup potato starch
1/3 Cup sorghum flour
1 Tablespoon tapioca flour
1 Teaspoon xanthan gum
2 1/2 Teaspoons baking powder
1/2 Teaspoon salt
1 Cup organic sugar
1/2 Cup coconut oil, soft
2 Teaspoons vanilla extract
1/2 Cup applesauce
1 Cup coconut milk (or other alternative milk of choice)

Icing:
I Package (7oz) creamed coconut
4 Tablespoons water
1/2 Cup confectioner’s sugar
2 Tablespoons organic sugar

Directions:
Wash and slice strawberries. Set aside. Preheat oven 350 degrees. In the bowl of an electric mixer, blend together sugar, coconut oil, vanilla, applesauce and coconut milk. In another bowl, mix together quinoa flour, millet flour, potato starch, sorghum flour, tapioca flour, xanthan gum, baking powder, and salt. Slowly add dry ingredients to wet, until a cake batter appears. Pour into greased cake pan (I used a 9 inch square) for 50 minutes, or until a wooden toothpick comes out clean. Allow to cool 10 minutes before transferring.

Once cool, ice the cake. To make the icing, simply combine all ingredients. If the coconut cream is hard (it hardens when cold), place in a double boiler and gently heat with the 4 tablespoons of water until you can stir it. Stir in sugars. If it is too stiff, add water slowly until desired consistency is achieved.

Decorate the top with strawberries (or really any fresh fruit or berry will do!) Enjoy!

photo(5)Strawberry picking also co-insides with Father’s Day, so this cake was made for our at home Father’s Day celebration.