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Strawberry Coconut Cornmeal Cake

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Strawberry Coconut Cornmeal Cake is a moist and tender gluten-free dessert with tropical coconut flavor, a hint of cornmeal crunch, and fresh strawberries. Frosted with a creamy coconut topping, it’s a rustic yet elegant cake perfect for spring and summer gatherings.

Ingredients

1 cup gluten-free flour

3/4 cup cornmeal

1 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

1/2 cup coconut milk

2 tsp vanilla extract

1/2 cup Nutiva Organic Coconut Oil

2/3 cup coconut milk

1/4 cup coconut yogurt (or applesauce)

2/3 cup granulated monk fruit

Coconut Filling & Frosting:

1 cup powdered monk fruit

1/2 cup Nutiva Coconut Mana (room temperature)

1 pack cream cheese (room temperature)

2 tsp vanilla extract

1 tbsp coconut milk

Decoration:

1 cup sliced strawberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease a loaf or round cake pan with coconut oil.
  2. Whisk together flour, cornmeal, baking powder, baking soda, and sea salt in a bowl.
  3. Add coconut milk, vanilla, coconut oil, coconut yogurt (or applesauce), and granulated monk fruit. Blend until smooth.
  4. Pour batter into prepared pan and bake for 40–45 minutes, until a toothpick comes out clean.
  5. Cool cake completely, then slice in half horizontally.
  6. For frosting, blend coconut mana, cream cheese, vanilla, and coconut milk until smooth.
  7. Spread frosting on the bottom cake layer, top with sliced strawberries, then place the second layer on top.
  8. Frost the top and decorate with more strawberries.

Notes

Swap strawberries for raspberries or blueberries.

Use dairy-free cream cheese for a dairy-free frosting.

Add maple syrup for extra sweetness.

Top with toasted coconut flakes for added texture.

Leave cake whole and frost only the top if preferred.

Nutrition

Find it online: https://chocolatecoveredamy.com/strawberry-coconut-cornmeal-cake/