Creative Cakes (Coconut Blackberry Cake & Chocolate Covered Tres Leches)

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

unsweetened shredded coconut

🥗Healthier: toasted coconut flakes

💰Cheaper: sweetened shredded coconut

Toasted flakes provide a similar texture with less sugar.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and calories.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a mixing bowl, combine all-purpose flour, coconut flour, baking powder, and salt.

In another bowl, beat together granulated sugar, brown sugar, and coconut oil until fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in buttermilk and vanilla extract until combined.

Gradually mix in the dry ingredients until just combined.

Fold in shredded coconut and fresh blackberries gently.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting, beat cream cheese and powdered sugar until smooth.

Add milk and lemon juice to achieve desired consistency.

Spread frosting between the cooled cake layers and on top and sides.

Garnish with additional blackberries and shredded coconut before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens