tons of fresh strawberriesand edible flowers if you so please ;-)
Preheat oven to 350, prepare two 8-inch cake pans with coconut oil (be sure you have greased both bottom and sides of cake pans)
In a medium bowl whisk to combine almond flour, baking powder, and salt. Set aside
In a large bowl beat egg yolks with 1 cup of coconut palm sugar and almond extract. Add almond flour to egg mixture and beat until combined. This will create a very thick batter.
In a 3rd bowl beat the egg whites to a soft peak, add a pinch of cream of tartar to help stabilize egg whites. Add remaining 1/4 cup of coconut palm sugar to egg whites and whip together.
Fold egg whites into flour mixture 1/2 cup at a time. It will be stiff at first, but the final result should yield a silky batter.
Stir strawberries into batter.
Pour batter into prepared cake pans.
Bake in center of oven for 25-35 minutes or until toothpick inserted into center comes out clean.
Whipped Coconut Cream
The cans of coconut cream should be refrigerated for a few hours or overnight. When you open the cans spoon the thick white coconut cream into a bowl, stop when you reach the coconut liquid. Using an electric mixer on medium speed whip the coconut milk until it resembles whipped cream. Slowly add sugar and beat until well combined.
Taste for sweetness, add more sugar if you prefer it sweeter