Ingredients:

  • CAKE:
  • ¾ cup butter or coconut oil, softened
  • 1 cup coconut flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon fine grain sea salt
  • 1 cup Swerve (or equivalent)
  • 8 eggs
  • 1½ teaspoons strawberry (or vanilla extract)
  • ½ cups sour cream
  • FROSTING:
  • 1.5 cups butter
  • 1.5 cups confectioners Swerve
  • 1.5 (8 oz) packaged cream cheese
  • 1 teaspoon strawberry (or vanilla extract)
  • ¼ cup pureed strawberries (or unsweetened almond milk)

Instructions:

  1. CAKE: Put oven rack in middle position and preheat oven to 300°F. Line 2 5-inch cake pans with parchment paper and grease well. Set aside.
  2. Sift together coconut flour, baking powder, baking soda, and salt, into a large bowl. In another bowl, beat together butter and sweetener with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in extract. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
  3. Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 40 to 45 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely. I put cakes into the freezer for easy frosting (frosting frozen cakes spreads easier).
  4. FROSTING: Combine butter, confectioners Swerve, cream cheese, extract in small bowl. Beat at medium speed, gradually adding enough strawberry puree (or almond milk) for desired spreading consistency. Frost cooled or frozen cake.
  5. ASSEMBLE: Slice each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about ¾ cup frosting. Stack remaining cake layers, spreading about ¾ cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about 3½ cups) and garnish with dried flowers, gently pressing to help them adhere.

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