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Coconut Berry Mini Cakes Feature Photo

Coconut Berry Mini Cakes

Coconut Berry Mini Cakes have layers of soft gluten free coconut cake with raspberry and blueberry filling, then are topped with fresh whipped cream and berries. A not too sweet delight!
5 from 2 votes
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Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling & Assembly Time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 9 mini cakes
Calories: 693kcal

Ingredients  

For the Coconut Cake:

  • 2 cups gluten free flour blend with xanthan gum - I use Bob's Red Mill GF 1 to 1 Baking Flour
  • ½ cup unsweetened finely shredded coconut
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 cup unrefined coconut oil
  • 4 eggs
  • 1 ¼ cup full fat coconut milk - I use Aroy-d brand

For the raspberry filling:

  • 18 oz fresh raspberries - (3) 6oz containers
  • 1 tablespoon cornstarch
  • 2 teaspoon sugar
  • ½ lemon, juiced

For the blueberry filling:

  • 18 oz fresh blueberries - (3) 6oz containers
  • 1 tablespoon cornstarch
  • 2 teaspoon sugar
  • ½ lemon, juiced

Fresh Whipped Cream Topping (sub with store-bought dairy free alternative if needed):

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup shredded coconut - optional garnish
  • extra raspberries & blueberries - optional garnish

Instructions

For the Coconut Cake:

  • Preheat the oven to 350 degrees.  Grease and line a 9x9 cake pan with parchment for easy cake release. 
  • Combine the flour, coconut, baking powder and salt in a small bowl and stir with a spoon to combine well. Set aside.
  • In a mixing bowl, beat the sugar and coconut oil together using a hand mixer on a high speed.  Add in the eggs and whip until light and a little foamy.  Add in the coconut milk on a medium speed so that it doesn’t splash all over.
  • Add in the flour mixture until combined completely.  Scraping the sides as needed.
  • Pour the batter into the prepared baking pan.  Bake for 45-50 minutes, or until the center no longer jiggles and it is lightly browned.  Check the cake at the 40 minute mark and if it is browning too quickly, tent the cake loosely with aluminum foil and continue to bake until done.
  • Remove and let cool in the pan to room temp before removing.

For the berry fillings:

  • Cook each separately, but it is the same process for both.  Rinse the fruit and leave wet, placing the berries along with the remaining ingredients in the saucepan at the same time. 
  • Stir to combine the ingredients in the saucepan, then turn the heat to medium.  Continue to stir from time to time as the berries begin to break apart (or the blueberries pop).  Allow the sauce that develops to boil and turn clear.  The raspberries break down more quickly & easily than the blueberries.
  • At this point, you can continue to mash the berries to your desired consistency as it remains on the heat.  Once you are happy with the ratio of whole berries to sauce, remove from the heat and let cool to room temp or in the fridge.  These can be made a day ahead and stored covered in the fridge. 

For the whipped cream topping:

  • Combine the whipping cream, powdered sugar and vanilla extract in a medium bowl.  Whip with a hand mixer on a high speed until soft peaks form.  Store covered in the fridge until ready to assemble and serve the cakes.

Cutting the mini cakes:

  • Remove the cake from the baking pan.  I use a cake cutting tool, to evenly cut the cake into 3 even layers.  Then cut the cake into 9 even squares (cut the cake into 3rds in both directions). 
  • If you don’t have a cake cutting tool, you can cut the cake into 3rds in both directions, then slice the layers on each individual mini cake.  The layers won’t likely turn out as even from cake to cake, but it is much easier to cut layers in the mini cakes than in the full 9 x 9 cake with a knife.

Assemble the mini cakes:

  • Place a slice of mini cake on a plate, top with about 2-3 tablespoons of raspberry filling.  Spread the filling on the layer leaving a gap along the edge.
  • Then top with the second layer of cake, top with 2-3 tablespoons of blueberry filling.  Once again leave a gap along the edge of the cake layer with the filling so that the weight of the cake doesn’t cause the filling to drip out excessively. 
  • Then place the top layer of cake on.  These can be stored at room temp in a sealed container for a few hours without the whipped cream topping.  When ready to serve, garnish tops with whipped cream, berries and a sprinkle of sweetened shredded coconut.

Nutrition

Calories: 693kcal | Carbohydrates: 66g | Protein: 8g | Fat: 48g | Saturated Fat: 37g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 452mg | Potassium: 287mg | Fiber: 9g | Sugar: 36g | Vitamin A: 544IU | Vitamin C: 22mg | Calcium: 150mg | Iron: 3mg