Coconut Mud Cake
This healthy twist on a traditional mud cake has been shared with us by Bianca from Wholefood Simply. It is a nice firm and moist cake, with a mild flavour. It doesn't need frosting, but adding a lemon or passionfruit icing would add a different zingy flavour dimension!
Recipe Tester Feedback: "This is a yummy treat that I'd be very proud to serve at any family gathering/picnic. I'm sure the Coeliac members of my family will love it!" - Janine
No: Gluten / Dairy / Nuts
Preparation Time 15 minutes
Cooking Time 1 hour
Can be frozen
- desiccated coconut - 320g
- coconut milk - 225g
- honey - 90g, or rice malt syrup
- vanilla - 1 tsp, extract, concentrated natural
- salt - pinch
- eggs - 6
- coconut flour - 80g cup
- Preheat your oven to 150C. Grease and line a 20cm cake tin.
- Place the coconut (320g) into bowl. Program 3 minutes / 37C / Speed 8, or until a smooth thick paste has formed. If you hear that the blades are not hitting the coconut, stop, scrape down the sides, then continue. If after a few minutes it doesn’t seem to be happening you can add a tablespoon or two of the coconut milk to help.
- Once the coconut is smooth add the coconut milk (225g), honey (90g), vanilla (1 tsp) and salt (pinch). Speed 5 / 10 seconds. Scrape down sides.
- Add the eggs (6). Mix Speed 6 / 5 seconds. Scrape down sides.
- Add the flour (80g). Speed 6 / 5 seconds. Scrape down. The mixture will be very thick.
- Spoon the mixture into your prepared tin and use slightly damp hands to smooth over the top.
- Bake for 1 hour or until an inserted skewer comes out cleanly. Turn the cake half way through cooking. You can cover with foil for the final 10 minutes if your cake is becoming to brown on top but you do not think it has cooked through.
- Remove the cake from the oven and cool in the tin for 30 minutes before transferring to a cooling rack.
- Cool completely prior to cutting. Enjoy.
This is best transported in a resealable airtight cake container which allows you to put the cake on the base and cover it with a plastic dome. Don't forget to pack a knife to cut and serve it.