Coconut Blueberry Layer Cake

• Cake
• 3/4 cup coconut flour
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1 cup walnut oil
• 1 cup coconut nectar (I used Coconut Secret) and since you're most likely post-cleanse, you could also use raw honey
• 1 tablespoon vanilla
• 10 pastured (cage-free) eggs
• 3/4 cup shredded coconut
• Icing
• 1 cup coconut manna/butter (thicker and different from coconut oil, this is made with the coconut flesh)
• 1/4 cup coconut nectar
• 1/4 cup coconut milk
• **Note: this makes enough to put in the middle, and cover the top with some dripping down the side. If you want to completely cover the sides of the cake and maybe have some leftover, which I recommend, you'll want to double this icing recipe.
• 1 cup frozen blueberries and optional fresh blueberries as needed

1. Preheat oven to 350.
2. Combine all ingredients together in a large bowl. It's usually best to beat the eggs together first then add the rest just for ease of mixing.
3. Grease 2 round 9" cake pans with coconut or walnut oil and dust with coconut flour (helps avoid sticking). Pour batter between two pans.
4. I put both round pans on a baking sheet (I find this easiest and it helps cook it evenly) and bake for 35-40 minutes. Check for doneness with a toothpick, if it comes out clean, it's ready.
5. Remove from oven (tops should be golden brown) and set aside to cool.
6. Come back after at least 15-20 minutes and remove the cake from each pan, sliding a knife around the edges and using a long cake (or any) spatula to pry the bottoms up. Don't worry too much about it though because you're going to cut the bottom dark layer off anyway. Giving the pans a few smacks will usually dislodge them easily after you loosen them.
7. Scrape the bottom dark brown layer off each cake, if you want it to be even, you can slice carefully along the edge with a large serrated knife.
8. For each cake round, the top will be golden and rounded and the bottom will be flat and sliced, and they sandwich together no matter what you use for filling.
9. Combine the icing ingredients in a large bowl and beat until creamy. You want it easily spreadable, not too stiff and not too drippy, so beat together and then if you need a bit more coconut milk, add a tiny bit at a time very slowly, mixing frequently so you don't add too much. If you do, you can always add more coconut butter/manna to compensate.
10. Spread a slightly thicker layer on the rough side of the bottom layer (smooth, rounded, golden side down) and layer with blueberries, making sure both icing and blueberries are spread thick and out to the edges.
11. For the top layer of icing, you're going to want to add more coconut milk so it's slightly less thick and more spreadable.Top with blueberries, fresh and/or frozen, and enjoy!

cake, coconut flour, salt, baking soda, walnut oil, coconut, vanilla, eggs, shredded coconut, icing, coconut manna, coconut nectar, coconut milk, if, frozen blueberries

Taken from www.epicurious.com/recipes/member/views/coconut-blueberry-layer-cake-52471711 (may not work)