You will definitely need some patience and a food processor for this recipe!
30 - 40 minutes
For the cake: *double the amounts for a two layer cake*
1/2 cup plantain flour
1/4 cup coconut flour
1/2 cup fresh or frozen blueberried
1/3 cup full fat coconut milk
1/4 cup honey
freshly squeezed juice of 2 lemons
1 tsp lemon zest
2 tsp vanilla extract
pinch of sea salt
1/2 tsp baking soda
For the Icing:
1 227g/8 oz package of shredded coconut
1/4 cup full fat coconut milk
2 tsp honey
divided - Lemon Curd recipe at Flavour & Savour
For the cake: Preheat oven to 350F
Sift/combine the plantain flour and coconut flour in your mixing bowl. Add the eggs, coconut milk, honey, vanilla, lemon zest and lemon juice. Stir until mixed. Add the baking soda, and stir until it starts to get fluffy, then carefully fold in the blueberries. Pour batter into well greased cake dish, and bake for 30 to 40 minutes until done.
You can make the Lemon Curd recipe the day before, so that it has had time to "curd" and will be easily spreadable once the cake has cooled.
For the coconut butter icing:
Empty the package of shredded coconut into your food processor, using the S blade, turn on the processor and let it spin. You can go wash dishes for a few minutes, or have a snack, or clean the fridge or...when you hear the blade is just spinning, turn off the processor and scrape the sides and bottom, and turn it back on again. You may have to repeat this step a few times. After 2 or 3 times, add in the coconut milk and the honey, process some more, scraping periodically as needed, until you have coconut butter to the desired consistency. When you've reached the desired consistency, add in half of the Lemon Curd that you made ahead of time (the other half will be used if you are making a 2 layer cake, or if you're making a single layer, you can just eat it for dessert, or on scones, or crackers, or fruit or...)
Once the cake(s) has(have) cooled completely, you can put the icing/lemon curd on. If you are making a 2 layer cake, put half the Lemon Curd recipe between the layers, spread evenly as possible. (my mouth is watering just thinking of it...),
then spread the coconut butter icing on the top and sides of your cake. If you are making a single layer cake, you will have left over icing. Oh darn! It will probably freeze well, and you can use it on a future cake, or some cookies, or cupcakes, or, I dunno...just eat it as is...(no, I did no just say that! ;) ) Decorate with appropriate celebratory numbers, and enjoy!
I made this cake for a couple of friends of mine who recently celebrated their 30th birthdays. They're both following a paleo style eating plan, and she is wheat and dairy intolerant, so this worked well for their party. It does take a little extra effort to put it all together, but it is more than worth it!
This cake is also quite good without any icing or curd on it, you could serve it "naked" as a tea cake, if you happen to be hosting a Steampunk Victorian Tea for instance. The texture is not exactly light and fluffy, but also not quite as dense as other entirely coconut based cakes that I've made. Using a mixture of plantain and coconut flour makes it a little less costly, and requires fewer eggs than using coconut flour alone. It is also not very sweet, with a bit of tartness that'll get you right in the cheeks. It's a lovely sunshiny cake, perfect for folks who don't particularly enjoy overly sweet cakes, but still like to endulge occasionally. Like me and my friends.
my own brain, as well as above linked website for the lemon curd