You Will Need:
2-1/2 sticks butter, softened
1-1/3 c organic (raw) sugar
8 large eggs, room temp
1 c coconut flour, sifted
1 c white rice flour
2 t baking powder
1/4 t sea salt
1-1/3 c + 1 T milk
1 T vanilla
Coconut oil
Putting it all together:
Preheat oven to 350 degrees. With pastry brush, grease two round 8-9" or one 9x13" cake pans with coconut oil and dust with coconut flour.
In bowl of electric mixe fitted with whisk attachment, beat butter and sugar together about 5 minutes on medium high speed, til light and fluffy, scraping bowl occasionally. Add eggs, one at a time, beating after each addition.
In separate bowl, combine all dry ingredients together. Add vanilla to milk. With mixer on low speed, add flour and milk to butter-egg mixture, scraping bowl when needed. When all the milk and flour mixture is used up, bat cake batter about 5 minutes, til the color is a bit lighter and batter is light and fluffy.
Spoon batter into prepared cake pan(s) and smooth out tops. If desired, swirl in fresh pureed strawberries (mixed with 1/2 cup berry preserve) and fresh blueberries. Bake in oven 30-35 minutes, or til toothpick inserted in center of cake comes out clean.
Place cake pans on wire rack and let cool 5 minutes in the pan. Run a butter knife along edges of cake before removing from pan.
Dust with 3 TBSP powdered sugar ( using a sifter) and sprinkle with unsweetned coconut flakes.
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