For cake: 8 large eggs
1½ cups (355 ml) half-andhalf (or ¾ cup [175 ml] milk and ¾ cup [175 ml] heavy cream)
2 teaspoons vanilla extract
1½ cups (288 g) cane sugar
1 cup (112 g) blanched almond flour
1 cup (112 g) coconut flour
1 teaspoon baking soda
½ teaspoon unrefined sea salt
For frosting: ½ cup (112 g) butter, softened
3 cups (360 g) powdered sugar
2 tablespoons (28 ml) heavy cream
2 teaspoons vanilla extract
yield: one 2-layer cake or 20 cupcakes
Method
1)Preheat the oven to 350°F (180°C, or gas mark 4) and grease two 8-inch (20 cm) cake pans, with a round of parchment paper fitted into the bottom.
2)To make the cake: In a large bowl, lightly beat the eggs and then whisk in the half-and-half, vanilla, and sugar.
3)In a smaller bowl, combine the almond flour, coconut flour, baking soda, and salt. Add the dry ingredients to the wet and blend with a handheld mixer.
4)Pour half of the batter into each of the prepared cake pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
5)Cool for 1 hour in the pan and then remove from the pans and place on a cooling rack to cool completely.
6)To make the frosting: In a large bowl with an electric mixer or in the bowl of a stand mixer, beat the butter on high speed until light and fluffy, about 2 to 3 minutes. Add the powdered sugar, ½ cup (60 g) at a time, until completely incorporated and smooth. Mix in the heavy cream and vanilla.
7)If the tops of your cakes are uneven or rounded, use a serrated knife to trim to create a flat surface. Place 1 cake on a plate or cake stand, then spread evenly with half of the frosting. Place the other cake on top of the first layer. Spread the remaining frosting on top of the second layer.
8)Chocolate Cake Variation: Add ½ cup (40 g) cocoa powder, ½ teaspoon baking soda, and an additional ¼ cup (48 g) cane sugar to the dry ingredients.
9)Chocolate Frosting Variation: Add 2 table spoons (10 g) cocoa powder before adding the powdered sugar.
Notes:The frosting recipe is enough to frost a cake as shown in the picture or to frost 20 cupcakes. For more frosting, double the recipe. The cake can be stored in a covered container for up to a week at room temperature.