Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut
Drizzle the cakewith the glaze and top right away withcoconut flakes. Let’s take this vegan coconutloafcake for instance – look at its texture and imagine the delicate coconut flavor that bursts into every bite – it’s a cake that impresses not necessarily with its look, but with its taste
Sieve the flour and baking powder into a bowl, then add to the egg mixture along with the coconut. This retro style cake really reminded me of a school dinner pudding often served with custard
I am happy that with the newfound glory of coconut oil, I can find it in any ordinary supermarket. I served it as dessert the day it was made along with a scoop of black cherry gelato and it went down very well
Almond CakewithCoconut Butter Drizzle served with Fresh Berries. It can be fancied up withcoconut butter drizzle, berries, whipped cream, and toasted almonds
~ Pour a third of the batter into the tin and cover with half the fruit. If you love berries in desserts as much as I do, you might enjoy my Blackberry and White Chocolate Poke Cake or Vanilla Cookies with a Raspberry Meringue Filling
And instead of using caster sugar, I have replaced it with brown sugar for its natural brown and taste that enhance the appearance and taste of the mixed fruitcake
Coconut Carrot Cake {paleo, refined sugar, dairy & gluten free}. ½ cup unsweetened shredded coconut. I remember the day {eons ago} when I attempted to make carrot cake for a boyfriend and I aspired to make it even healthier so I used olive oil verses vegetable oil or canola oil {blech, eww and ick}
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