This patriotic cake is baked in a rectangular pan for a "flag shape" and then topped with fresh berries to look like an American Flag! It's perfect for Fourth of July, Memorial Day, or any summer party.
Preheat the oven to 350ºF and grease a 9-by-13-inch pan well. In a large bowl, combine the flour, sugar, baking soda, and salt, and whisk well, until there are no visible clumps.
Add in the eggs, oil, water, and vanilla, and stir again, until the batter looks smooth. Pour it into the prepared pan and bake for 40 to 45 minutes, or until a toothpick comes out clean when inserted in the center.
Let the cake cool completely before frosting. I like to place it in the fridge to cool, so the cake will be chilled when I frost it. Top the cake with coconut whipped cream or your favorite frosting (see recipe ideas in the post above), then top with sliced strawberries and blueberries to make an American Flag look, with the blueberries in the top left corner, and the strawberries making red "stripes."
Serve this cake chilled, soon after adding the fruit. The sliced strawberries may start to sweat into the frosting if they sit for too long at room temperature. Store any leftovers in an airtight container in the fridge for up to 3 days. If you're planning to make this cake ahead of time, don't add the fruit until just before serving.
Nutrition information is for 1 of 15 slices, using full-fat coconut milk as the whipped topping. This will vary based on what type of frosting (and how much) you use. This is automatically calculated, and is just an estimate, not a guarantee.