Ingredients:
(Use all ingredients at room-temperature)
**Makes 2, 9 inch pans**
- 1 cup organic coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut cream
- 1 cup coconut oil (or butter), melted
- 6 eggs
- 3 egg whites
- 1/2 cup maple syrup
- 1 whole vanilla bean pod, scraped OR 2 teaspoons vanilla paste OR 2 teaspoons vanilla extract
- 6 strawberries, diced
Process:
**Preheat oven to 350**
1. Grease 2, 9″ circle pans with coconut oil. Cover the bottom with parchment paper. You will need to cut the parchment paper into circles.
2. In a medium mixing bowl, combine coconut flour, baking soda, and salt with a whisk. Set aside.
3. In a large stand mixer (you can also do this by hand), mix coconut cream, oil or butter, the 6 eggs, sweetener, and vanilla. Beat until just frothy.
4. Gently mix in the flour mixture and mix on medium speed until well-combined. It is OK if the mixture is a bit lumpy. Stir in strawberries by hand.
5. With a mixing device (you can do this by hand, but it’s a workout!), whisk the egg whites until soft peaks form. With a plastic spatula, gently fold in egg whites. Keep gently folding until you can no longer see the whites.
6. Bake both pans in an oven for about 25-30 minutes OR until a toothpick comes out clean.
7. Top with whipped cream of your choosing! I actually used regular, but you can absolutely use coconut whipped cream!
