Wow, June absolutely flew by! It’s summer and we are ready for it, the fruit and veggies in our local area are starting to ripen making the farmers markets fantastic! Local, mostly organic and really economical. I think this is the year I attempt canning. My regular job keeps me insanely busy in the summer, but after all the extra hours banked this spring I have some time owed to me. Time to dehydrate, freeze and preserve! I’m excited.
Along with summer, it’s grilling season; also something I’m excited for. This dessert is perfect for a gill out or to take on a picnic, because the cream soaks into the coconut cake making it a heaven of coconut and fresh berries in your mouth. I didn’t know; Paleo trifle is amazing.
Being Canadian, I know a little about American history, but I brushed up with this tutorial.
I also found this amazing clip of Mariah singing America the Beautiful; I’m a Mariah fan. Try not hold it against me, if you are not. I have found people love her or hate her. Man that girl can belt out! Many a night was spent dancing on a speaker to the Mariah club tunes, or singing (screaming) along in the car. Gives you a special fondness for an artist. Also the acoustics in my car must be phenomenal, I am certain I sound JUST like her while singing in the car. I bet you do too. Car acoustics, it’s a thing.
Of course after spending some time on YouTube searching 4th of July, I found pages of fireworks “fails.” Something that seems like potentially disfiguring and horrific incidents, I refuse to call a neglect for safety an “accident”. I couldn’t bring myself to link to the scenes. Please this 4th of July, be safe. Have fun, but be safe! I like to leave my fireworks to the professionals; they are never as good on TV but the Macy’s 4th of July extravaganza put on by the NY fire department is one of the largest fireworks displays in the world- might be worth a watch. Maybe while you are baking the coconut cakes for Paleo trifle.
- 1¼ cup shredded coconut
- ¼ cup coconut chips
- 3 eggs
- 2 tsp coconut flour
- 1 cup almond flour
- ⅛ cup coconut milk
- ¼ cup honey
- ½ tsp salt
- ½ tsp baking soda
- Preheat oven 350F.
- Combine all ingredients- mix well.
- Bake in a Whoopie Pie Pan (or 2 spoonfuls of batter in cupcake foils).
- Bake for 12-15 min.
- 3 cups sliced strawberries
- 1 cup blueberries
- ¼ cup maple syrup
- 1 can coconut cream
- 12 coconut cakes, set 4 aside
- Cube, slice or rip up 8 coconut cakes, add maple syrup and coconut cream, stir well.
- Let sit for 20 min (up to overnight).
- Place the remaining cakes in the bottom of a glass or bowl.
- Layer coconut cake and cream mixture over top.
- Layer strawberries over top.
- Alternate layers again.
- Top with blueberries.
- Refrigerate until ready to serve.