Sweet Laurel Bakery


It’s Nico’s birthday!! I cannot believe it has been two years since Nico’s grand entrance into this world. Grateful for every moment I’ve shared with him, and of course I plan on making my baby something special every year for the big day. You loved his first birthday cake so much, so we’re switching it up a bit. This year, his cake is in the shape of a 2 and decorated with beautiful wildflowers. You can make this same cake into any other numbers to celebrate the birthdays of the special people in your life! Enjoy!
Sweet Laurel
Sweet Laurel
Sweet Laurel
Sweet Laurel

Nico’s 2nd Birthday Cake!



2 cups coconut flour

1 tsp baking soda

1 tsp pink salt

12 eggs, room temperature

1 ½ cups maple syrup

½ cup coconut or almond milk

2 cups coconut oil (melted)

2 tbsp vanilla extract


In a bowl stir together coconut flour, baking soda and pink salt.

In a separate bowl beat eggs, maple syrup, coconut oil, almond or coconut milk and vanilla extract. Once thoroughly mixed, add the dry ingredients and mix until batter is well incorporated.

Pour batter in 13×9 inch pan and bake for about 35 minutes, or until tooth pick inserted comes out clean.

Allow to cool completely while you make the buttercream.

To assemble the ‘2,’ place 1-2 paper towels over the cooled cake. Using a marker or pen, write a block letter 2, or whatever number you are creating. This will serve as your stencil.

Cut out the block letter with scissors and then place the block letter back on the cake. Using a sharpe knife, cut the two out.

Place the number on a large peice of parchment paper. This will help transport the number to eventually serving platter or table.

Frost the entire cake with coconut buttercream frosting, then decorate with flowers and enjoy!

Keeps up to 5 days frosted in fridge. I don’t recommend putting flowers on until the day you plan to serve.



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