laurel gallucci's and claire thomas' vanilla coconut jam cake (paleo)

recently, i purchased a new paleo cookbook called sweet laurel. it is such a wonderful book! there are endless amounts of grain-free, refined-sugar free recipes that all taste delicious. the book is beautifully photographed and covers everything from bread and breakfast items, to mouth-watering, gorgeous cakes. the vanilla coconut jam cake has a hint of sweetness from the coconut, and the right amount of tartness from the raspberry jam filling. this book is one of my favorites grain-free cookbooks because of the whole ingredients used and the simplicity of each recipe. laurel gallucci and claire thomas have created an eye-catching book that has a marvelous recipe index.

i minorly adapted the recipe for the cake by changing the amount of maple syrup to make it lower in sugar. the original recipe calls for 1 cup of syrup, but i reduced it and subbed coconut milk for the rest of the liquid. i also used refined coconut oil to create a less pronounced coconut flavor. you will still get hints of coconut from the coconut cream and flour, and if you are a fan of the taste feel free to use melted extra-virgin coconut oil.

the berry jam filling is so delicious! it is such a simple recipe that can be spread on anything - from scones and toast to this delectable cake! with the berry jam filling, i also reduced the amount of maple syrup from 3 to 1 tablespoons; i wanted to reduce the overall added maple syrup content so the lower sugar would not spike blood sugar levels.

be sure to check out the sweet laurel book and blog. let's bake!

adapted recipe from sweet laurel, by laurel gallucci and claire thomas

the cake:

1 c. refined coconut oil, melted

1 c. coconut flour

½ tsp. baking soda

½ tsp. sea salt

1/3 c. maple syrup

2/3 c. full-fat coconut milk

8 eggs

1 tbsp. vanilla extract

1 c. coconut whipped cream (recipe below)

1 1/2 c. berry jam filling using raspberries (recipe below)

the berry jam filling:

2 c. fresh or frozen raspberries

1 tbsp. maple syrup

1 tpsp. lemon juice

the coconut whipped cream:

2,13.5 oz cans full-fat coconut milk, refrigerated overnight

1 tbsp. vanilla extract

to make the cake:

• preheat the oven to 350 degrees fahrenheit and line three 6-inch cake pans with parchment paper rounds and grease with sides with coconut oil.

• in a stand-on mixer with whisk attachment, whisk the coconut flour, baking soda and salt. in another bowl whisk the coconut oil, maple syrup, coconut milk, eggs and vanilla together. add the wet ingredients to the dry until fully incorporated.

• split the batter among the prepared pans and bake for 25-28 minutes, until a toothpick inserted into the center comes out clean.

• place one layer on a plate and top with 1 tabelspoon of jam, then 2 tablespoons of coconut whipped cream, smoothing each evenly over the entire surface. repeat with the other layers. enjoy!

to make the filling:

• in a medium saucepan over medium heat, combine the berries, maple syrup, and lemon juice. cook, stirring and mashing the berries, for 8-10 minutes, until the juices have been released and thickened. remove the pan from the heat and allow the jam to cool.

• transfer the jam to a glass jar. refrigerate until ready to use, for up to 5 days.

to make the whipped cream:

• spoon the solid coconut cream that has risen to the top of the can and place it in a stand-on mixer with a whisk attachment. beat the coconut cream on high until it thickens and increases in volume.

• place the cream in a bowl, cover, and refrigerate until ready to use.