With summer in full bloom it’s time to start making desserts that match the season. This cake recipe, from our blogger Miryam, is mouth watering. As always, Miryam puts her little twist on things. Enjoy!
Yield: 10-12 servings
Total Time: 40 minutes
INGREDIENTS:
1 1/2 cup whole wheat pastry flour
3/4 cup full fat coconut milk, canned
1 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
1/2 cup olive oil
7 oz Coco Lopez cream of coconut, optional, I didn’t use it for this version
1/2 cup unrefined sugar
2 organic eggs
1/2 cup unsweetened shredded coconut
2 tsp coconut extract
Frosting
1 14 oz can coconut cream, just the cream and not the juice
1 cup heavy cream, omit and add more coconut cream for a dairy free option
2 Tbsp organic sugar
2 oz coconut chips, toasted
DIRECTIONS:
Preheat oven to 350F. Grease and flour a 8×8-inch square cake pan.
In a bowl, I use a regular wire whisk to do this, combine eggs, milk, sugar, shredded coconut and oil. Add flour, baking soda, baking powder and coconut extract.
Pour the batter into the prepared pan and bake until golden, 30-35 minutes or until a tester inserted into the centre comes out clean. If you are using the Coco Lopez, while cake is still hot, poke holes with fork and drizzle Coco Lopez evenly over the top. Cool cake completely.
With a hand held electric mixer whip heavy cream and unrefined sugar until firm peaks form. Add coconut cream and fold gently. Spread heavy cream mixture evenly over the cake and sprinkle with the toasted coconut.
Keep left over cake covered in the refrigerator.
Miryam
