• Preheat oven to 350.
• Grease a loaf dish or pan very thoroughly, lightly flour as well (I used coconut flour).
• Beat eggs until smooth.
• Add remaining liquid ingredients and mix.
• Add dry ingredients and mix until smooth. Some people have problems with coconut flour clumping and claim they must sift it. I personally have not yet found this to be an issue and usually opt not to do this step.
• Bake. The original recipe called for 45 minutes. I found mine actually took almost a full hour to cook through the middle. Just start checking around 45 minutes every few minutes. Insert a toothpick and when it comes out done, you’re golden…

For Berry Component:

• Slice up strawberries into whatever size you like.
• Puree some of them for a sauce.
• Wash the blackberries.
• Assemble your shortcakes in whatever way suits your palette. The cake is quite dense so I chose thin slices.
• If you “do dairy” a little homemade whipped cream on this would be awesome.
• The end result was quite tasty and the perfect bed for beautiful fresh berries and a little puree for the sauce.