Totally divine chocolate and coconut cake

 

I am soooo pleased with this new recipe of mine. It really is totally delicious and has lots of good-for-you ingredients in it. Perfect for giving the children a treat without jamming them full of rubbish. Give it a go and you’ll be a convert!

Ingredients

 

  • 6 medium or large eggs separated
  • 180g coconut palm sugar
  • 350gr baby fruit purée
  • 100gr desiccated coconut – unsweetened
  • 100g ground almonds
  • 50g rice flour
  • 50g cocoa powder or cacao powder

For the topping

 

  • 150g very dark chocolate – at least 74% cocoa solids
  • 1tsp vanilla essence
  • 3 tbs hot water
  • 2 tbs maple syrup
  • Unsweetened desiccated coconut to sprinkle

Step 1

Whisk the egg whites until still

Step 2

In a separate bowl whisk the yolks and sugar until pale and foamy

Step 3

Stir the fruit purée into the egg yolk/sugar mixture.

Step 4

Stir all the dry ingredients (coconut, almonds, rice flour and cocoa powder) into the fruit purée mix.

Step 5

Using a large metal spoon gradually and very gently fold the egg whites into the mixture. Try hard not to knock out the “fluff” of the egg whites. You will have a wobbly cake mixture.

Step 6

Bake at 170ºC in a 21cm baking tin that has been greased with sunflower oil. It is ready when a skewer comes out of the middle almost, but not 100%, clean.

Leave your cake to completely cool.

To make the topping

Step 1

Melt the chocolate in a bowl over hot simmering water in a pot

Step 2

Stir in the hot water and vanilla essence

Step 3

Stir in the maple syrup until you have a smoothly glossy ganache

Step 4

Spread your ganache luxuriously over the cake and sprinkle liberally with unsweetened desiccated coconut.

Divine!