Blueberry Paleo Cake with Raspberry Coconut Cream

INGREDIENTS

1/4 cup

Coconut oil (melted)

1/4 cup

Coconut sugar

3/4 cup

+ 2 Tbsp Honey

Large eggs (separated (at room temperature))

1 tbsp

+ 1 tsp Lemon zest (very firmly packed (about 2 medium lemons))

1/4 cup

Fresh lemon juice (about 2 medium lemons)

1 tbsp

+ 1 tsp Vanilla extract

3/4 cup

Tapioca starch (90g)

3/4 cup

Coconut flour (sifted (66g) + 2 tsp, divided)

1 tbsp

+ 1 tsp Baking soda

3/4 tsp

Sea salt

1 oz

package Driscoll’s Blueberries (divided, 6 each or 1 1/4 Cups)

1 can

Coconut cream (just the cream part (not including the liquid))

1 tbsp

Honey

1 1/2 oz

packages Driscoll’s Raspberries + additional for garnish (6 each or 1 3/4 Cups)