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In a mixing bowl, combine the eggs, lime juice/zest, coconut oil, honey, milk and vanilla. Mix well then add in the coconut flour, baking soda and salt. Mix until combined.
Pour the batter into a greased 8×8 baking dish and bake for 20-25 minutes or until done in the center and golden on top.
Let cool. Once cooled, frost your cake with the whipped “cream.” Place in the refrigerator for at least 1 hour. Top with the diced strawberries and enjoy! Keep any leftovers in the fridge.
For the whipped “cream” icing:
Refrigerate your can of coconut milk overnight for best whipped results. Use jus the coconut cream that has risen to the top of your can of coconut milk. You can use the leftover liquid for smoothies or save it for another use.
Place just the coconut cream in a bowl or stand mixer. Whip until peaks form. Once it’s whipped, add in your lime zest, honey, vanilla and sea salt. Whip once more until it’s thoroughly mixed.