Serves 8 to 10
100g butter, melted
300ml can of coconut milk, shake well.
4 large eggs
2 tsp vanilla extract
8 tbsp Splenda
5 tbsp coconut flour
1+1/2 tsp baking powder
75g dessicated coconut
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 ground cloves
1 tsp ground cardomom
Preheat the oven to gas 4/ 180c/350 f
Line a 9 inch wide, 3 inch deep cake tin with greaseproof paper.
In a large bowl, beat together the melted butter, eggs, vanilla extract and coconut milk with a electric hand mixer.
In a separate bowl mix all the remaining dry ingredients thoroughly with a fork, ensure there are no lumps in the coconut flour.
Add the dry mixture to the wet and combine well with the hand mixer. Then pour the batter into the cake tin and bake for 40/45 minutes. Test to see if it cooked by inserting a skewer into the centre, if it comes out clean it is done.
Serve with your favourite hot drink and a good book!
Store in an airtight tin for up to 4 days. Can also be frozen.
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