Blueberry Paleo Cake with Raspberry Coconut Cream

Ingredients

• FOR THE CAKE:
• ¼ cups Coconut Oil, Melted
• ¼ cups Coconut Sugar
• ¾ cups Plus 2 Tablespoons Honey
• 6 Large Eggs, Separated, At Room Temperature
• 4 teaspoons Lemon Zest, Very Firmly Packed
• ¼ cups Fresh Lemon Juice
• 4 teaspoons Vanilla Extract
• ¾ cups Tapioca Starch (90g)
• ¾ cups Coconut Flour, Sifted (66g), Plsu 2 Teaspoons, Divided
• 4 teaspoons Baking Soda
• ¾ teaspoons Sea Salt
• 1 package (6 Oz. Size) Driscoll’s Blueberries, Divided
• FOR THE FROSTING:
• 1 can (about 13 Oz. Size) Coconut Cream (just The Cream Part, Not Including The Liquid)
• 1 Tablespoon Honey
• 1-½ package (6 Oz. Size) Driscoll’s Raspberries, Plus Additional For Garnish

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