There is nothing quite like being able to quickly whip up a cake with minimal ingredients, especially one that is free from refined sugar and wheat flour. Particularly at this time of year where life can be a social whirlwind!
This is a lovely little recipe, easy and quick, that I found on the amazing site, Wholefood Simply. I have adapted it for the Thermomix but the original requires only a strong food processor (you make a kind of butter out of desiccated coconut so it can’t be a stick or wand blender).
Coconut Mud Cake
- 400g desiccated coconut (kokosflingor)
- 340g coconut milk
- 100g honey
- 60g coconut flour
- 6 eggs
- pinch of salt
- 1 teaspoon vanilla powder (or vanilla essence)
- Preheat the oven to 175 degrees. Line a square (or round) 20 cm baking tin with paper.
- Add coconut to the bowl. Blitz for 1 minute on Speed 10 to make a thick paste/butter. You will need to stop at the beginning to scrape the sides down (after about 15-20 seconds).
- Add remaining ingredients and mix for 20 seconds on speed 5 until it is smooth.
- Using a spatula, fill prepared tin with mixture – please note it is quite thick so you will need to spread it out in the baking tin.
- Bake in oven for 45 minutes or until a skewer inserted into the cake comes out clean. Allow to cool in tin for 20 mins before transferring to a wire rack to completely cool.
- Slice. Serve. Enjoy! Tastes great with whipped cream or whipped coconut cream…or on its own!
I served it with whipped cream on top or on the side. Could be sprinkled with a bit more coconut to decorate.