Upside Pinkie Delight

This whimsical dessert features a delicate raspberry and coconut upside-down cake that beautifully balances tart and sweet flavors. The cake's moist texture is enhanced by the tropical coconut, while fresh raspberries lend vibrant color and zing. Perfect for a special occasion or a delightful treat to impress your guests, this recipe is naturally sweetened and respects dietary preferences, being gluten-free and dairy-free.

Ingredients:

• 1 cup fresh raspberries
• 1 cup canned coconut milk
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs (or flax eggs for vegan option)
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a round cake pan with coconut oil.
2. Arrange the raspberries in a single layer on the bottom of the prepared cake pan.
3. In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Stir until well mixed.
4. In another bowl, whisk together the coconut milk, maple syrup, melted coconut oil, eggs, vanilla extract, and lemon zest until smooth.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Pour the batter over the raspberries in the cake pan, spreading it evenly.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let it cool in the pan for 10 minutes before inverting onto a serving plate.
9. Serve warm or at room temperature, optionally topped with shredded coconut or a drizzle of maple syrup.