Serves 8 to 10
120g butter, room temperature and chopped
6 to 8 tbsp splenda, according to taste
100g dessicated coconut, unsweetened
3 large eggs
10 tbsp double cream OR canned coconut milk
1 + 1/2 tsp baking powder
5 tbsp coconut flour
Preheat the oven to gas 3/170c/ 325f
Line a large loaf tin with greaseproof paper.
Beat together the butter and splenda with an electric hand whisk, then add the eggs, cream and dessicated coconut, combine well.
Mix the baking powder into the coconut flour with a fork. Ensure there are no lumps in the flour. Add the coconut flour to the wet mixture and combine well into a smooth batter.
Pour into the loaf tin and bake for 50/55 minutes or until a skewer inserted in the middle of the cake comes out clean.
Store in an airtight container for up to 4 days. Can also be frozen.
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