July 27th, 2017
From Perfectly Paleo, by Rosa Rigby
Preheat the oven to 150°C (300°F) Gas 2.
Melt the coconut oil in a saucepan over low heat and set aside to come back to room temperature. In a separate pan, melt the coconut cream and set aside to cool to room temperature.
In a stand mixer or using a handheld electric whisk, whisk the eggs and palm sugar together so that the mixture doubles in size and is creamy and lighter in colour than when you started. Add the melted coconut cream and vanilla. Whisk lightly to combine the ingredients – you do not need to mix the ingredients much. Sift in the flours and baking powder, add the coconut oil and mix together. Again do not over-mix.
Divide the mixture between the cake pans and bake in the preheated oven for 15–20 minutes. You may need to bake one at a time so that each cake cooks evenly in the oven.
Meanwhile, prepare the cream filling. Warm the coconut cream in a saucepan to melt it down a little. Beat together the honey, vanilla and egg yolks in a mixing bowl. Once the cream is warm, but not hot, slowly pour into the yolk mixture while whisking constantly. Pour everything back into the saucepan and whisk over low heat to thicken.
Transfer the fillling to a clean bowl. Lay a piece of clingfilm/plastic wrap over the surface to stop a skin forming and put in the fridge for at least 3 hours before use so that it solidifies.
Remove the cakes from the oven and put on a wire rack to cool slightly before turning out.
Leave on the wire rack to cool completely before filling the cakes. Spread the cakes with the cream filling and dollop one with summer berry preserve.
Top with the second cake and fresh berries. Remember, like butter cream, coconut cream loosens in heat, so store the cake in the fridge unless you are eating it right away.