We love treats in our house and homemade is the best! Writing about this makes me want to whip it up right now... it is so delicious!
Cakes from the supermarket are full of cheap and nasty processed ingredients, way too much sugar and plastic:( This recipe is easy and made from your staple pantry and fridge supplies and is plastic free!
Ingredients - all available from The Green Heart Grocer (except eggs)
- 1/2 cup organic extra virgin olive oil
- 1 1/4 cups of caster sugar or coconut sugar for a lower GI and organic option
- 3 eggs
- 200ml organic coconut cream (save 4T of this for the topping) See tip at end of recipe for how to prepare
- 6T organic desiccated coconut
- 1 3/4 cup organic plain flour
- 1t baking powder
- 4T of coconut cream
- 2T desiccated coconut
- Heat oven to 160C. Line a loaf baking tin (I used a glass one cause that's all I have).
- Sieve the flour and baking powder and set aside.
- With electric beaters, beat the oil and sugar for a couple of minutes. Pause to scrape down the sides as needed.
- Add the eggs one at a time till mixed, on very slow setting. If the mixture curdles add a little flour and continue.
- Add half the coconut cream and half the flour. Mix on low till combined then add the rest.
- Add coconut and mix.
- Tip the mixture into the loaf tin and bake for 1 hour and 10-20 minutes depending on your oven. Use a skewer to test if it's ready. If the skewer comes out clean it's ready. If sticky it needs a bit longer.
- While still in the tin, use a fork to poke some holes in the top of the cake. Pour the coconut cream set aside for the topping over the top and sprinkle with coconut. *Note
- Leave it to cool in the tin, or enjoy warm like we did! Yummo!!!!
- Slice and freeze pieces in your reusable 4MyEarth pockets (available at The Green Heart Grocer). The kids will love them for a treat at school!
*Note Sometimes I don't bother with the topping and we just dip our piece of cake into the set aside coconut cream!!
Coconut cream tip:
The Green Heart Grocer stocks organic coconut milk powder. To make coconut cream tip 50g of powder (or just under 1/2 cup as pictured here) into a measuring jug. Start with a small amount of water to make a paste & remove lumps, then gradually add water while stirring to get the final amount to 200ml.