To celebrate the 4th July I’ve made this EPIC Independence Day Sponge Cake with coconut cream and strawberries. Celebrate in style, without gluten, refined sugar and dairy!
Ready in 60 minutes
Good For Afternoon Tea
Preheat the oven to 160 C
Cream the butter and sugar together until fluffy. Add in the eggs one by one and the milk. Slowly add in the flour and baking powder. Zest the lemon and stir in with the vanilla until fully combined.
Pour into a medium greased cake tin and bake for 40 minutes until cooked through.
To make the whipped coconut cream open the coconut milk and scoop out the cream on the top, whip the coconut cream until it starts to get light and fluffy. Add the honey and whip again. Place the cake in the fridge to cool down.
Once the cake is out and cooled spread the top of the cake with the coconut icing (make sure it is cool) then top with strawberries or other fruit.