Lemon Cake

An earthy, slightly sharp lemon cake. Substantial enough to satiate, just sweet enough. Coconut cream frosting with more than a hint of honey. Life giving and life affirming. Every bite.

Recipe-

1 cup coconut oil, melted, plus more for greasing pans

• 1 cup coconut flour

• ½ teaspoon baking soda

• ½ teaspoon Himalayan pink salt

• 1 cup pure maple syrup

• 8 large eggs

• 1 tablespoons vanilla extract

• 1 cup coconut whipped cream (recipe right below)

Ingredients for coconut whipped cream

• Two 13.5 oz cans full-fat coconut milk, refrigerated overnight

• 2 tablespoons honey

• 1 tablespoon vanilla extract

Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Line three 6-inch cake pans or two 8-inch cake pans with parchment paper rounds then grease the sides of the pans with coconut oil.

3. In a large bowl, whisk the coconut flour, baking soda, and salt together. In a separate large bowl, combine the coconut oil, maple syrup, eggs, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.

4. Divide the batter evenly among the prepared pans and bake for about 25 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.

5. Slice each cake round in half horizontally with a long serrated knife. Place one layer on a plate and top with 1 tablespoon of jam, then 2 tablespoons of coconut whipped cream, smoothing each evenly over the entire surface. Add another cake layer, and repeat.