• First, preheat oven to 350.
• Secondly,  oil and flour two 6-inch cake pans.
• Thirdly, melt coconut oil or butter in the microwave for 30 seconds to 1 minute.
• Next, combine beaten eggs to monk fruit sweetener until thoroughly combined.
  4 large eggs, 3/4 cup monk fruit sweetener.
• In a separate bowl combine cassava flour, potato flour, almond flour, baking powder, and vanilla monk fruit sweetener.
  1/4 cup coconut oil or butter, 1/2 cup cassava flour, 1/2 cup potato flour, 2 tbsp vanilla monk fruit sweetener, 3 tsp baking powder
• Next, combine egg mixture with water and melted coconut oil or butter beat until combined.
  1/2 cup water
• Finally, add 1/2 of the flour mixture in with the egg mixture until thoroughly incorporated.
• Lastly, add in the remaining flour and thoroughly combine.
• Pour 1/2 the batter into each oiled and floured cake pans.
• Bake 25 - 30 minutes or until a toothpick comes out clean.

Decorating Cake

• Remove cake from cake pans about 10 to 15 minutes after removing from the oven and allow to cool.
• Once cakes are cooled place one cake on a cake stand with pieces of wax paper just under the edge of the cake.
• Top the first cake with a layer of lemon curd.
  1/3 cup lemon curd
• Next, top the lemon curd with freshly sliced strawberries.
  1 1/2 cups freshly cut strawberries
• Top with the second cake.
• Frost with whipped cream or coconut whipped cream.
  2 cup fresh whipped cream Or coconut whipped cream