Ingredients
For The Blueberry Sauce:
- ½ cup full-fat coconut milk
- ½ cup fresh blueberries frozen will work; measure when defrosted
- 3 tablespoons honey
For The Cake:
- ¼ cup coconut oil plus more for greasing the pan
- 2 cups almond flour 210 grams
- ⅓ cup coconut flour 32 grams
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ cup honey
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
For The Coconut Cream:
- 1 can full-fat coconut milk (13 ounces) chilled overnight
- 2½ tablespoons honey
- Fresh strawberries for topping
Instructions
- To make the blueberry sauce, place ½ cup of coconut milk and blueberries into a small food processor (mine is 3 cups) and process until smooth and combined. (TIP: Whisk the coconut milk really well right in the can, as it does separate, before measuring.)
- Pour the mixture into a small saucepan and add the honey. Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, whisk frequently and cook until the mixture reduced by ¼, about 15-20 minutes. You want to end up with just over ½ cup of blueberry sauce. Turn off the heat and let the blueberry sauce cool.
- While the blueberry sauce cooks, preheat your oven to 350°F and line the bottom of an 8-inch square baking pan with parchment paper. Rub a little bit of coconut oil over the paper and up the sides of the pan to prevent sticking. Set aside.
- In a large bowl, whisk together the almond flour, coconut flour, salt, and baking powder until well combined. Set aside.
- In a small saucepan, melt the ¼ cup coconut oil and the honey until bubbly and smooth. Pour the mixture into a medium bowl and add the eggs and vanilla. Whisk until well combined.
- Pour the coconut oil mixture into the flour mixture and stir until well combined; it will be quite thick. Let the batter rest for 5 minutes, then spread it evenly into the prepared pan. Bake until a toothpick inserted in the center comes out clean and the top is golden brown, about 17-18 minutes.
- With the end of the handle of a wooden spoon, immediately poke 5 rows of 5 holes in the cake, leaving some space around the edges. Poke almost to the bottom of the cake, but leave a little space. Pour the blueberry syrup over the center of the cake and use a spoon to gently spread it so that it fills all the holes. Try to get as much sauce as you can in the holes, and not left on top of the cake. Cover with foil and refrigerate for at least 3 hours, up to overnight.
- Once the cake has cooled, flip the can of chilled coconut milk upside down and open it. Pour out the coconut water on top (save it for a smoothie!) and scoop the chilled cream at the bottom into a large bowl. Beat it with the honey until light and fluffy.
- Spread the coconut cream on top of the cake and garnish with strawberries. Serve.
