Jumbled Berry Upside-Down Coco-Roon Cake

Yield one 6 inch cake (8 servings)


  •  1 cup fresh blueberries
  • 3/4 cup fresh raspberries
  • 3/4 sliced fresh strawberries
  • 1 tablespoon maple syrup
  • 2 1/2 cups crumbled Coco-Roons flavor of your choice


  • Place the berries and maple syrup in a medium mixing bowl and toss to combine.
  • Let sit for 5 minutes. 
  • Line a 6 inch cake pan with parchment paper round. 
  • Place Half the berries on the paper.  Top with half the crumbled CocoRoons distribute evenly.
  • Press down with your hand to compact.  Repeat with the remaining berries and then
  • Cover with the remaining CocoRoons. 
  • Chill in fridge for at least 30 minutes or up to 12 hours before serving.

To Serve:

  • Run a knife around the edge of pan to loosen the cake.  Place a serving plate upside down on the cake pan  
  • Invert and lift the pan off
  • Remove parchment round
  • Slice and serve!


Cover with plastic wrap and refrigerate-will keep for 2 days.