On my way home from DC, I picked up a Food Network Magazine for a little inspiration.  There was a recipe for strawberry corn cakes that look uh-mazing…I mean, how can you not want something warm, sweet, and smothered in strawberry compote and cream??

Well, I kind’ve shelved the idea until I saw this recipe on How Sweet It Is, I took it as a sign to get off my lazy ass and do something with those sorry-looking bananas sitting on the counter.

I suppose you could just as easily call these nuggets of love “muffins,” but calling them “cakes” is so much more sophisticated, right?  Oh, and there’s no sugar–other than from the strawberries and bananas.  Look at me go!  Sweet and delicious without making your body hate you.  You’re welcome!

They’re great without the cream or compote, too, so don’t get too overwhelmed if it seems like a lot of work.  However, I have to stress that the cool, juicy strawberries and rich cream on top really make life worth living.  A note on the coconut cream, though…you have to use the full fat stuff to get proper consistency.  I don’t know why anyone would use lite coconut milk for anything anyway, but this time, I mean it.

nomnomnomnomnom….

Ingredients

Cakes:

(Makes 18)

3/4 c Coconut Flour

1/2 c Ground Flaxseed

1 t Salt

2 t Baking Soda

8 Eggs

3/4 c Coconut Milk

1 T Vanilla

4 Bananas, mashed

1 c Strawberries, sliced and diced

Strawberry Compote:

1 Pint Strawberries, sliced and diced

Coconut Cream

1 can Coconut Milk (FULL FAT!!)

Instructions

Preheat the oven to 350 degrees.

Combine dry ingredients and whisk together.  In a separate bowl, whisk the eggs with the coconut milk and vanilla, then add the mashed bananas.  Pour the egg mixture into the dry mix and whisk together until smooth.  Fold in the strawberries.  Spoon into muffin cups and bake for 30-35 minutes, or until they pass the toothpick test.

To make the compote, heat the strawberries over medium-low heat.  Cook for about 10-15 minutes until the berries are soft and the liquid simmers, stirring constantly to ensure they don’t burn.

To make the coconut cream, place the whole can of coconut milk in the refrigerator for at least 3 hours.  Open the can and spoon out the thick layer of coconut cream into a bowl (leave the coconut water on the bottom).  Beat the cream with an electric mixer until it reaches the consistency of whipped cream.

Assemble the cakes for proper presentation (I’m so professional like that…) by topping a cake with a spoonful of compote, then topping with a spoonful of cream.  People will think you’re a culinary genius.  Enjoy!

Gratuitous Happy Husky pic…