SPECKLED COCONUT EASTER CAKE – NUT FREE
22nd June 2020
FAT: 275.20g PRO: 40.84g CHO: 20.47g Kcals: 2.722 Ratio: 4.48:1
Ingredients
- 100g Butter
- 100g Butter Unsalted
- 15g Coconut, desiccated
- 25g Lindt 90% Cocoa Dark supreme
- 24g Cream, fresh, double
- 3g Cocoa Powder Dr.Oetker
- 97g Coconut Powder TRS or East End
- 50g Ultra Fine Fiberflour from Lonjevity Foods
- 154g Eggs, whole, raw
Instructions
- You will also need 35g Truvia or Sukrin Sweetener granules
- 50g Natvia or Sukrin ICING sweetener
- A few drops of Vanilla extract. Some green food colouring
- 8g Barkat Baking Powder.
- Pre-heat oven 180c/Fan 160c/Gas 5.
- Coursely grate or chop the lindt chocolate. Reserve the unsalted butter and ICING sweetener
- Cream together the butter and Sweetener granules til light & fluffy
- Beat in the eggs and the vanilla .
- Mix together the TRS coconut powder the fibre flour and the barkat.
- Mix into the butter mixture and whisk till well combined.
- Gently stir in the grated Chocolate with the cream mixed with 30mls of water
- Place in the prepared 7 inch cake tin and cook for approx 35 mins til golden and firm
- Cool in tin for 5 mins then turn out.
- Make topping: Beat together the unsalted butter and the ICING sweetener with a few drops of green colouring.
- Mix the cocoa with the dessicated coconut.
- Cover the top of the cake with the green topping. Make a 'nest' with the dessicated coconut.
- Decorate with any Easter items you have.
- Divided into 12 portions will be FAT: 22.93g PRO: 3.40g CHO: 1.70g
- The buttercream can be flavoured with a few drops of orange or lemon extract.
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