Strawberry Coconut Cake (V) (GF)

A mother is she who can take the place of all others but whose place no one else can take. 

My mom is: kind, loving, funny, silly, adventurous, smart, organized, strong, beautiful, assertive, gentle, thoughtful, THE BEST

Each day I am thankful to have my mom in my life for support and motivation. Each day I learn from her. Each day I do not know what I would do without her. Each day I see and hear myself becoming more and more like her. 🙂

In celebration of her special day I made the delicious Strawberry Coconut Cake!




  • 2c brown rice flour
  • 1/2c organic cane sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1c water
  • 1/3c coconut milk
  • 1 1/3c strawberries, pureed (1c for cake batter, 1/3c for filling)
  • 4 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 1 tsp lemon juice



  • 2 cans of coconut milk, full fat (chilled in the fridge over night)
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • 1 tbsp agave nectar


  1. Preheat oven at 350
  2. In a blender or food processor puree strawberries. Set aside
  3. In a large bowl combine all of the dry ingredients: flour, sugar, baking powder, and baking soda
  4. In a medium bowl combine wet ingredients: water, coconut milk, coconut oil, vanilla, lemon juice, and 1c of the pureed strawberries
  5. Add the wet ingredients to the dry ingredients and stir by hand until mixed
  6. Grease 2 circle cake pans with coconut oil. Divide the batter into the pans
  7. Bake for approximately 30-35 minutes or until golden and baked through the centre

For Icing

  • Keeping the coconut milk in the fridge overnight will separate the cream from the milk
  • Scoop out the hardened cream until you reach the milk (save the milk for something else!)
  • Using an electric mixture, combine the coconut cream, vanilla, lemon juice, and agave until smooth


  • Once your cakes have cooled you’re ready to ice!
  • Spread a layer of coconut cream between the 2 cakes. Spread the remaining strawberry puree as well
  • Place the second cake on top
  • Ice the remainder of the cake (top and sides)
  • Garnish with strawberries and coconut

*Keep your cake refrigerated! 



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