Patriotic Coconut-Berry Cake (Gluten Free)

Preheat oven to 350ºF. With a pastry brush, grease 2 round 8-9″ or one 9×13″ cake pan(s) with the coconut oil and dust with a bit of coconut flour.

In the bowl of an electric mixer fitted with the whisk attachment, beat butter and sugar together about 5 minutes on medium high speed, till light and fluffy, scraping bowl occasionally. Add eggs, one at a time, beating after each addition. Fold in applesauce.

In a separate bowl, combine all dry ingredients (flours, baking powder and salt) together. Set aside.

Add vanilla to the milk. With the mixer on low speed, add the flour and milk to the butter-egg mixture, scraping the bowl when needed. When all the milk and flour mixture is used up, beat cake batter about 5 minutes, until the color is a bit lighter and batter is light and fluffy.

To make the berry swirl, combine red berries (strawberries, raspberries, or other red berry of choice) and berry compote in a food processor. Pulse till smooth.

Spoon cake batter into the prepared cake pan(s) and smooth out top(s). Carefully pour the berry swirl on top of the cake to make the stripes in the American flag or your design of choice. Place blueberries in the top left corner of the cake to represent the stars.

Bake in the oven 30-35 minutes, or til a toothpick inserted in the center of the cake comes out clean.

Place cake pans on wire racks and let cool 5 minutes in the pan. Run a butter knife along edges of cake before removing from the pan.
Sprinkle with coconut flakes and powdered sugar.