Berry coconut cake
A Dairy-free, nut-free, gluten-free, sugar-free option snippets win a
This cake came about when I catered for our school parent evening. It is good enough to eat for breakfast and won't break the bank. It's deliciously dense, satisfying with only a small slice, and also a great source of nutrients, healthy carbohydrates, protein, fat and even a vegetable!
4 cups of coconut, finely dessicated pinch of himalayan salt 1½ teaspoons of baking powder 2 teaspoons of cinnamon ¼ cup of honey (optional) ½ cup of coconut oil, melted (or butter) 2 teaspoons of vanilla extract 4 eggs, lightly beaten 3 cups of purple kumara, mashed 1 ½ cups of berries, frozen or fresh Preheat oven to 180°C. Line a cake tin with baking paper. Combine coconut, salt, baking powder and cinnamon. In a separate bowl, mix together honey (optional), melted coconut oil (or butter), vanilla extract and beaten eggs. Add this to the coconut mixture and stir to combine. Mix through mashed kumara until well combined. Alternatively, use a food processor and combine that way. This mixture is meant to be thick – unlike usual cake batter. Lastly stir through berries. Place the mixture into the cake tin and press down to fill. Bake in the oven for 1 hour or until the top is firm to touch and lightly browned. Remove from the oven and cool for 15 minutes in the tin. Take the cake out of the tin and leave on a cooling rack until ready to serve. Serve with a dollop of coconut yoghurt and some fruit. This cake only gets better the next day and keeps in a sealed container for up to a week.