Co­conut cake with whipped co­conut ic­ing

donna hay - Fresh + Light - - Gloriously Gluten-Free -

2 eggs

1⅓ cups (375g) nat­u­ral Greek-style (thick) yo­ghurt ½ cup (125ml) melted co­conut oil

2 tea­spoons vanilla ex­tract

2∕₃ cup (120g) ra­padura su­gar

1 cup (80g) des­ic­cated co­conut

2 tea­spoons bak­ing pow­der

1 cup (160g) buck­wheat flour

whipped co­conut ic­ing

400ml can co­conut cream, re­frig­er­ated overnight+ 1 ta­ble­spoon raw caster su­gar

⅓ cup (15g) toasted flaked co­conut Pre­heat oven to 160°C (325°F). Place the eggs, yo­ghurt, co­conut oil and vanilla in a large bowl. Add the su­gar, des­ic­cated co­conut, bak­ing pow­der and flour and stir well to com­bine.

Spoon into a lightly greased 20cm round spring­form cake tin lined with non-stick bak­ing pa­per and smooth the top. Cook for 40 min­utes or un­til cooked when tested with a skewer. Set aside to cool slightly be­fore trans­fer­ring to a wire rack to cool com­pletely.

To make the whipped co­conut ic­ing, place the co­conut cream and caster su­gar in the bowl of an elec­tric mixer and whisk for 1–2 min­utes or un­til soft peaks form.

Top the cake with ic­ing and toasted co­conut to serve. SERVES 8–10. Re­frig­er­at­ing the co­conut cream for 6 hours or overnight hard­ens the liq­uid so it can be whipped. Do not shake be­fore us­ing.

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