A slice of this zesty cake with creamy coconut icing will definitely have you coming back for more!
Preheat oven to 170 degrees Celsius. Line a loaf tin with baking paper.
In a large mixing bowl, combine the almond meal, coconut flour, shredded coconut, baking powder and salt.
In a separate bowl combine the rest of the ingredients and whisk.
Gradually pour the wet ingredients into the dry ingredients, mixing as you go.
Place in the oven and bake for 40 minutes or until cooked through.
Scrape the coconut cream from the tin and discard the liquid (or keep for another recipe or to add to a smoothie). Place the cream in a processor or hand blender and add the cinnamon and vanilla.
Process/whip for approximately 2 minutes or until nice and thick.
Remove the cake from the oven and let cool.
Once the cake has completely cooled ice the cake.
Decorate with edible flours or berries (optional).
Store in the refrigerator.
Ingredients
Directions
Preheat oven to 170 degrees Celsius. Line a loaf tin with baking paper.
In a large mixing bowl, combine the almond meal, coconut flour, shredded coconut, baking powder and salt.
In a separate bowl combine the rest of the ingredients and whisk.
Gradually pour the wet ingredients into the dry ingredients, mixing as you go.
Place in the oven and bake for 40 minutes or until cooked through.
Scrape the coconut cream from the tin and discard the liquid (or keep for another recipe or to add to a smoothie). Place the cream in a processor or hand blender and add the cinnamon and vanilla.
Process/whip for approximately 2 minutes or until nice and thick.
Remove the cake from the oven and let cool.
Once the cake has completely cooled ice the cake.
Decorate with edible flours or berries (optional).
Store in the refrigerator.
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