Vanilla Cake with Strawberry Topping

This is always a hit with the little ones. I prefer this without the cream cheese frosting as I am not big on sweets but if you have a sweet tooth it will definitely satisfy it. This recipe might look intimidating because of the long ingredient list but it comes together quite easily.

INGREDIENTS

CAKE

1 14-oz can coconut milk

3 eggs

1/2 cup coconut oil, melted

2 teaspoons vanilla extract

1 1/2 cups sorghum flour

1 cup tapioca starch

1/2 cup brown rice flour

1/2 cup coconut flour

1 1/2 cups sugar

1 tablespoon baking powder

2 teaspoons xanthan gum

1/2 teaspoon baking soda

pinch salt

STRAWBERRY TOPPING:

1 pound frozen strawberries, thawed
1/2 cup sugar

1/2 teaspoon lime juice

3 tablespoons cornstarch

3 tablespoons water

CREAM CHEESE FROSTING:

4 ounces cream cheese at room temperature

3 tablespoons of butter at room temperature

1 to 1 1/2 cups icing sugar

1/4 cup coconut, optional

1/2 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.
Grease and flour the sides of two round 9” cake pans and line bottom with parchment paper. 

Whisk together coconut milk, melted coconut oil and vanilla extract in a medium bowl; set aside.
In a large bowl sift together the sorghum flour, tapioca starch, rice flour, coconut flour, sugar, baking powder, xanthan gum, baking soda and salt.

Add the wet ingredients to the dry ingredients and mix well
Spoon the batter into the cake pans then spread the batter evenly.

Bake for 30 to 35 minutes, until a toothpick inserted in the middle of the cake comes out completely clean.

While the cake is baking pour the thawed strawberries along with the juices, lime juice and sugar in a saucepan and bring to a boil over medium-high heat.

Mix together the cornstarch and water and quickly stir into the boiling strawberry mixture.

Remove from heat and allow cooling.

When cake is cooked remove from oven and cool completely on a cooling rack.

Combine cream cheese and butter, blend together

Add the vanilla and icing sugar, a bit at a time to get the consistency you want.

Add coconut and beat until smooth.

Remove 1 cake round and place on a serving platter.

Spread a bit of the cream cheese icing over the top of the cake round.

Top with the other cake round.

Spread the remainder of the cream cheese icing over the top of the cake.

Spoon as much of the strawberry mixture as you like over cake.

Refrigerate until ready to serve.