8 servings
For the cakes
3/4 cup raw cane sugar, coconut sugar, or monk fruit
3/4 cup organic unsalted butter
4 eggs
1/2 cup milk, or nut milk
1 tsp vanilla
1 1/2 cups almond meal flour
1/2 cup coconut flour
1/4 tsp salt
2 tsp baking powder
Cake ~ Preheat oven to 350
Cream together the butter and sugar until smooth and fluffy. Add in the eggs, one at a time and beat until fully blended. Add milk and vanilla and mix until just combined.
In a separate bowl, combine flour, salt and baking powder. Beat the dry ingredients into the wet ingredients, and beat until creamy. Do not over mix.
Spread into a greased 9’’x13″ cake pan. The batter will be thick.
Bake at 350 for 30 minutes. Let cool completely on the rack before icing.
If making small cakes, cut out rounds with a 2″ cookie cutter. Shortcakes can be made a day Ahead. Store tightly wrapped at room temperature ahead.
Sliced Apples
2 honey crisp apples, sliced
1 tbsp. unsalted butter, or coconut oil
1 tsp. cinnamon
1 tsp. fresh lemon juice
Heat a non-stick pan. Add butter or coconut oil. Then add sliced apples. Saute until browned around the edges. Toss with
cinnamon and lemon juice.
Coconut Cream
1 can unsweetened COLD coconut milk, solid parts only.
1-2 tbsp. maple syrup, or confectioners sugar, preferably organic.
1 1/2 tsp. vanilla extract, or paste
Whipping Coconut Creme –
Add cold solid parts only of the coconut milk to a bowl with a whipping attachment. Add
maple syrup, or confectioners sugar and vanilla. Whip on high speed, until fluffy.
Assembly: Top with coconut cream, and apples. Sprinkle with nutmeg. Optional.
Buon Appetito
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