Red, White, and Blue "Berries" Coconut Cake

Ingredients

For the Cake

• 1 ½ cups (¾ pound) unsalted butter, room temperature

• 1 ½ cups sugar

• ¼ cup coconut sugar

• 5 extra-large eggs, room temperature

• 1 Tbsp. Sonoma Syrup Co. Organic Pure Vanilla Extract “Crush”

• 1 ½ tsp. Sonoma Syrup Co. Pure Almond Extract

• 2 ¾ cups Paleo Flour (OR 1 ½ cups almond flour and 1 ¼ cups coconut flour)

• 1 tsp. baking powder

• 1 tsp. kosher salt

• ½ tsp. baking soda

• 1 ¼ cups unsweetened coconut cream or buttermilk

• 2 cups (16 ounces) unsweetened, shredded coconut

• ¼ cup Sonoma Syrup Co. Vanilla Bean Simple Syrup (for brushing warm cake)

• 1 ½ cups fresh raspberries and strawberries

• 2 cups fresh blueberries

• Powdered sugar

For the Coconut Cream Cheese Frosting

• ¾ pound (3 sticks) unsalted butter at room temperature

• 1 8-ounce package cream cheese, room temperature

• ½ cup unsweetened coconut cream

• 1 Tbsp. Sonoma Syrup Co. Organic Pure Vanilla Extract “Crush”

• ½ tsp. Sonoma Syrup Co. Pure Almond Extract

• 6 cups powdered sugar