Coconut Flour Birthday Cake

Since my daughter started her Paleo diet a year ago, I have been making her delicious microwave coconut mug cakes every time she comes over. So I figured why not make a layered cake using a similar recipe for her birthday, but this time baked in the oven! It turned out to be this splendid birthday cake.
It was so delicious, moist and light.  Everybody loved it!  You don't have to be on any specific diet to enjoy it.

I had tried it before the big day just to make sure it would make a nice birthday cake, and used half the ingredients below to make only one cake, no filling and no frosting. It worked out perfectly. I served the cake topped with leftover cooked strawberries in light syrup. My husband and I loved it!
To make it a birthday cake, I simply made two layers, added lemon curd and some delicious coconut whipped cream topped with fresh berries. I have to admit I cheated a little bit to have a nice white cake: instead of using coconut sugar for the whipped cream, I used organic granulated sugar. But I made some whipped cream with coconut sugar on the side so she could scrape the white one and add the brown one.

Of course, this cake is also gluten free, grain free and dairy free!

Ingredients
Cake :
1 cup coconut flour
1/2  teaspoon baking soda, 1/2 teaspoon vinegar
6 egg yolks, 8 egg whites  (large)
2/3 cup maple syrup (or other sweetener of your choice)
1 Tablespoon lemon zest
½ cup ghee melted (or coconut oil)
1/2 cup coconut cream

Filling:

2 egg yolks

1/4 cup coconut sugar

1/3 cup lemon juice (I used 2 meyer lemons)
1/3 cup water
1 teaspoon lemon zest

2 teaspoons arrow root

1/2 cup strawberry compote (or any other fruit compote of your choice)
1/2 cup blueberry compote

Topping:
1 can 560ml (19oz) coconut cream (refrigerated for at least 24 hours)
3 Tablespoons coconut sugar
1/4 teaspoon vanilla
12 strawberries
1 cup blueberries

2 cake pans 8 inches diameter

Directions
Cake

1. Pre-heat the oven to 375 degF (190degC)
2. Line the bottom of the pans with parchemin paper and grease lightly.
3. Separate the egg whites and yolks. Keep 2 egg yolks aside for the filling cream
4. In a bowl, beat the 6 egg yolks until fluffy, add the liquid ingredients and the lemon zest
5. Sift coconut flour and baking soda and add to the liquid ingredients stirring with a spatula until well combined.
6. Beat the egg whites until very firm and fold in delicately in the flour mixture, a small quantity at a time.
7. Pour 1/2 the batter in each pan.
8. Bake the cakes for 25 minutes

Note: let the cakes cool a little bit before unmolding. They are very delicate and break easily, so be careful.

Filling

1. In a saucepan, whisk together the egg yolks and the sugar until the mixture turns almost white. 
2. Add the lemon juice, water, zest and arrow root
3. Bring gently to a boil over medium-low heat, stirring constantly until it thickens.
4. Remove from the heat.
5. Pour lemon filling into cooled crust.

Topping

1. Open the coconut can and scoop only the thickened part into a cold mixing bowl. Add the sugar and vanilla.
2. Whisk to obtain firm peaks.

Assembling the cake
Spread the first cake with the lemon cream using a spatula, cover with a layer of strawberry compote, a layer of blueberry compote, cover with the second layer. Evenly cover the whole cake with the coconut whipped cream using a spatula. Decorate with  fresh strawberries and blueberries.