There is no question that chocolate is the official dessert of Valentine’s day. Little boxes of chocolate shaped like a hearts start making their way into stores before we’ve even begun to eat the ham on Christmas.
But this year, I thought I would try something different! No chocolate, just a delicious vanilla pound cake layered with whipped coconut cream and strawberries- absolute perfection!
Paleo Strawberry Shortcake
2014-04-27 17:23:15
Coconut Whip Cream
- 1 can of coconut milk
- 1 tsp vanilla or maple syrup
Pound Cake
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1 tsp baking soda
- 4 eggs
- 2/3 cup maple syrup
- 2/3 cup coconut oil
- 1/2 cup coconut milk
- 3 tablespoons coconut milk (full fat from a can)
- 2 tbsp pure vanilla extract
- Strawberries
Instructions
- Place the can of coconut milk in the fridge over night
- Put a large mixing bowl in the freezer while you prepare the cake
- Preheat oven to 350 degrees
- Grease a loaf pan with coconut oil
- Combine the almond flour, coconut flour, salt and baking soda in a large bowl
- In a small bowl, beat the eggs lightly
- Slowly add the maple syrup, coconut oil, coconut milk, and vanilla
- Continue to beat lightly
- Combine the wet and dry ingredients and mix until combined
- Pour the batter into the greased pan and bake for 40 minutes, or until a toothpick comes out clean
- Take the chilled can from the fridge and flip upside down (this way the liquid is at the top)
- Scoop the coconut cream into the chilled bowl
- Whip the cream using an electric hand mixer until fluffy
- Add a touch of vanilla extract or maple syrup and whip it again
- Slice the strawberries and compile the perfect Strawberry Shortcake
Cave Girl in the City http://cavegirlinthecity.com/