For the ground

• 85 g teff flour (dwarf millet flour)
• 35 g wholemeal rice flour
• 20 g organic corn starch + 20 g for the baking pan
• 20 g xylitol (sugar substitute)
• ½ teaspoon baking soda
• ½ organic lemon – some zest of it
• 125 ml of water
• 125 ml coconut milk
• ½ tbsp apple cider vinegar
• 1 pinch of crystal salt

For the cream

• 300 g coconut quark ( firm yoguhrt )
• 200 ml coconut oil
• 90 g agave syrup
• Roast 10 g desiccated coconut, fine

For the topping

• Roast 2 tbsp coarse coconut flakes (also called coconut chips) – fat-free
• Seasonal fruits – wash and prepare for topping

Nutritional values per piece

Step 1

Preheat the oven to 180 ° C top / bottom heat.

Step 2

For the coconut cake, first line the bottom of a small springform pan (18 cm Ø) with baking paper. Then grease the edge of the pan with a little coconut oil and dust with 20 g corn starch.

Step 3

For the base, put all the dry ingredients in a bowl and add a little lemon zest. Then add the water, coconut milk and apple cider vinegar and mix into a smooth batter.

Step 4

Pour the dough into the prepared pan and smooth it out. Then bake in the oven for approx. 25 minutes. Then do the wooden stick test: If no dough sticks to the stick, the cake is ready.

Step 5

Take the cake out of the oven and let it cool down in the tin!

Step 6

For the cream, heat the coconut oil very gently in a saucepan (max. 35 ° C), then stir in the agave syrup, desiccated coconut and quark until everything is evenly mixed (emulsified).

Step 7

If the mixture does not remain homogeneous, put the whole thing into the pot again, heat it up again slightly and mix well again.

Step 8

Put the mixture on the now cooled base and smooth it out. Then put the cake in the refrigerator for 2 – 3 hours so that it becomes really firm.

Step 9

Then remove it from the mould and smooth the edge evenly with a spatula.

Step 10

Slide the coconut cake onto a plate, sprinkle with coconut flakes and serve garnished with fruit.

Recommended Products

The Coincidence of Coconut Cake is a smart and delicious debut–a read as satisfying as the last bite of dessert after a lovingly-prepared meal.

Well and Good’s Lemon Coconut Cake with Goji Berry Icing is an enticing gluten free cake boasting the complimentary flavours of citrusy lemon and creamy coconut. Take a slice as a lunchbox snack, or enjoy with tea or coffee for perfectly light, sweet treat.