Chewy Coconut Cake
Recipe
85g finely shredded dried coconut
60ml vegetable oil
45g coconut flour
1 teaspoon baking powder
160g caster sugar
1 teaspoon vanilla
2 eggs
85g milk chocolate, melted
2 tablespoons coconut milk
25g coconut flakes, for decorating
1. Preheat the oven to 180°C. Line a 20cm round cake tin.
2. Place the coconut on a baking tray and toast the coconut until lightly golden about 5 minutes. Set aside to cool.
3. Whisk together the sugar, vanilla and eggs until light and fluffy. Add the oil and whisk until combined.
4. Add in the coconut, flour and baking powder and lightly whisk in until combined. Pour into the prepared baking tin. Bake for 25 minutes.
5. To make the glaze mix together the melted chocolate and coconut milk. Pour the glaze over the top of the cooled cake and sprinkle the coconut flakes on top.
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