Sugarfree, glutenfree Bolero berry-vanilla-coconut birthday cake

Preparation time: 30 minutes

Cook time: 40 minutes

Total time: 1 hour 20 minutes

Ingredients

Dough:

1. 1/4 cup coconut flour
2. 1 cup coconut milk
3. 1/2 cup (100 g) butter
4. 4 eggs
5. 2 cups blanched almond
6. 1 teaspoon of baking powder
7. 1 sachet of Bolero Vanilla
8. 2 tablespoons of Bolero Coconut

Icing:

1. 1 cup chopped coconut
2. 1/2 cup butter (diced)
3. 1 tablespoon of Bolero Vanilla
4. 2 tablespoons of Bolero Coconut
5. ½ sachet of Bolero Berry Blend
6. 1/2 cup of fresh mixed berries

How to prepare

Dough:

1. Preheat the oven to 180°C and line a square-shaped (approximately 20 cm x 20 cm) tin with baking paper.
2. In a large bowl combine the coconut flour, the baking powder and the almond.
3. Beat the butter, the Bolero Coconut and the Bolero Vanilla together in a blender.
4. Add the eggs and the coconut milk and mix them well.
5. Pour the mixture into the tin and bake it for 40-45 minutes or until it becomes light brown.
6. Cool the cake down completely before adding the icing on top.

Icing:

1. Mix the chopped coconut and Bolero Coconut In a high power blender until it becomes buttery.
2. Add the butter cubes and continue to whisk until it becomes smooth.
3. Add Bolero Berry Blend and mix again.
4. Add Bolero Vanilla slowly until mixed well.
5. Spread the icing onto the cake.
6. Put the fresh fruit pieces onto the top of the cake and cool it down in the fridge.