Coconut Cream Cake Beautiful and Yummy
Ingredients
- 2 cups (180 g) instant oats (gluten-free if needed) ground into flour
- 3/4 cup (120 g) white rice flour
- 1 1/2 cups (130 g) shredded unsweetened coconut ground into flour
- 1 cup (150 g) coconut sugar (or use 150 g white sugar)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Wet Ingredients
- 2/3 cup (160 g) apple sauce or 160 g peeled zucchini
- 1 1/3 cup (320 ml) coconut milk canned
- 4 tbsp (80 g) maple syrup or agave syrup
- 1 tbsp white vinegar or apple cider vinegar
- Frosting
- 340 g (1 medium or 2 small) Japanese sweet potato
- 2/3 cup (160 g) coconut butter
- 1/3 cup (105 g) maple syrup or agave syrup
- 1/2 cup (120 ml) coconut milk canned
- 4 tbsp (40 ml) coconut rum or use more coconut milk
Preparation
Peel the Japanese sweet potato and chop into 1-inch cubes. Boil in water until fork tender. For this recipe, you will need 340 grams of cooked sweet potato (about 1 medium Japanese sweet potato or two small ones)
Meanwhile, process the oats and shredded unsweetened coconut in an electric spice/coffee grinder or blender. Then add all dry ingredients into a bowl
Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius). Grease two 8-inch (20 cm) or 7-inch (18 cm) cake pans (or springforms) and line the bottoms with parchment paper
Process the wet ingredients in a blender and pour the mixture into the bowl of dry ingredients. Whisk until combined
Divide the batter between the two cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out almost clean. It can still be a little bit crumbly but shouldn't be wet! If you use just one cake pan the baking time will be much longer (about 50-55 minutes)
While the cake is in the oven, you can prepare the frosting. Simply process all frosting ingredients in your blender until completely smooth and creamy
Once the cake has cooled completely, frost it and decorate with coconut flakes. Chill in the fridge for about 3 hours before serving. Enjoy
