Berry-licious flag cake
So delicious and easy to make, no one will guess this whipped cream coconut cake is actually low-carb
Berry-licious Flag Cake ACTIVE TIME: 50 min. TOTAL TIME: 3 hrs. SERVES: 24
12 eggs, at room temp.
11⁄3 cups + 1⁄4 cup Swerve granulated sugar replacement
3⁄4 cup butter, melted
1 cup coconut flour
1 tsp. coconut extract
1 (1 pt.) cont. heavy cream 1⁄2 cup blueberries
5 cups strawberries, from 2 (16 oz.) conts., trimmed, quartered 1 Heat oven to 325°F. Coat 13"x9" baking pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
2 In large bowl, whisk together eggs, 11⁄3 cups Swerve and butter until blended; whisk in coconut flour and coconut extract until smooth. Spread evenly in pan. Bake until toothpick inserted into center comes out clean, 25–30 min. Let cool completely on rack.
3 On medium-high speed, beat cream with remaining 1⁄4 cup Swerve until stiff peaks form. Transfer 11⁄2 cups to pastry bag fitted with star tip. Invert cake onto serving platter and remove parchment. Spread remaining whipped cream over top and sides of cake. Pipe border around top edge of cake. Arrange blueberries in upper-left corner; pipe on stars. Pipe 4 stripes over cake as shown; fill in with strawberries.