Berry and coconut cake

Nutritional Benefits

  1. Vitamins and Minerals: The Berry and Coconut Cake is packed with vitamins and minerals that are essential for overall health. Berries, such as strawberries and blueberries, are rich in vitamin C, which boosts the immune system and promotes skin health. Coconut provides essential minerals like manganese, which aids in bone health, and copper, which supports energy production.
  2. Dietary Fiber: This cake is a great source of dietary fiber, thanks to the inclusion of berries and coconut. Fiber is important for digestion and helps to keep you feeling full, reducing the risk of overeating.
  3. Healthy Fats: The coconut in this cake is high in healthy fats, including medium-chain triglycerides (MCTs). MCTs are easily digested and provide a quick source of energy for the body.
  4. Antioxidants: Berries are known for their antioxidant content, which helps to protect cells from damage caused by free radicals. Antioxidants also have anti-inflammatory properties, supporting overall health and reducing the risk of chronic diseases.
  5. Low in Added Sugar: This recipe uses natural sweetness from berries and a small amount of honey, making it a healthier option compared to traditional cakes that are loaded with refined sugar.


  1. 1 cup almond flour
  2. 1/2 cup coconut flour
  3. 1/4 cup unsweetened shredded coconut
  4. 1/4 cup coconut oil, melted
  5. 3 eggs
  6. 1/4 cup honey
  7. 1 teaspoon vanilla extract
  8. 1/2 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 1 cup mixed berries (strawberries, blueberries, raspberries)

Processing Steps

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. Mix dry ingredients: In a large bowl, combine the almond flour, coconut flour, shredded coconut, baking soda, and salt.
  3. Combine wet ingredients: In a separate bowl, whisk together the melted coconut oil, eggs, honey, and vanilla extract.
  4. Combine dry and wet ingredients: Pour the wet ingredients into the bowl with the dry ingredients and mix until well combined.
  5. Add berries: Gently fold in the mixed berries.
  6. Bake: Transfer the batter to the greased cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and serve: Allow the cake to cool before serving. Garnish with additional berries and shredded coconut if desired.

Tips and Recommendations

- Serve the Berry and Coconut Cake with a dollop of Greek yogurt or a drizzle of coconut cream for added creaminess.
- For a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- To make it gluten-free, ensure that the oats and baking powder used are labeled gluten-free.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to experiment with different types of berries or even add some chopped nuts for extra crunch.
- Don't forget to adjust the baking time if using a different-sized cake pan.
- Enjoy this nutritious and delicious Berry and Coconut Cake as a guilt-free dessert or even as a wholesome breakfast option!

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