Even if you get a gluten-free cake, it’s still full of sketchy ingredients.

So I decided to make my own.

And it turned out AWESOME.

I have to say that the clear star of this cake is the frosting. I’m in LOVE. I don’t normally love coconut, but it’s super creamy from the coconut and it just tastes amazing. I think it’s my favorite frosting ever, including the frosting that is made out of 5 pounds of powdered sugar. It’s that good.


  1. Preheat oven to 350.
  2. Combine all ingredients thoroughly.
  3. Pour into two separate pans or you could use one square baking dish.
  4. Baking for 25 minutes, or until the center is set.


Combine all ingredients in a bowl and whip until thick and beautiful.

For the fruit center I just blender about 1 cup of blackberries with a tbsp of honey. You could use strawberry, raspberry, etc.

Omit the almond extract if you have a nut allergy.

I'll be honest. I'm not the best baker…and I'm not that into sweets. But I freaking love cake. And I really love this almond blackberry cake with coconut frosting!

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