Toasted Coconut Snack Cake
Ingredients
- 3/4 cup (180g) applesauce
- 3/4 cup (165g) coconut butter (or any nut butter)
- 1/4 cup (60g) coconut milk
- 1/2 cup (70g) coconut sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/3 cup (40g) coconut flour
- 1/3 cup (40g) tapioca flour
- 1/2 cup (35g) Let's Do Organic® Unsweetened Shredded Coconut (plus more for topping)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 can Let's Do Organic® Heavy Coconut Cream, chilled overnight
Preparation
Preheat the oven to 325ºF. Spread about 1 cup of unsweetened shredded coconut on a pan and toast for 5-10 minutes until golden brown, checking and stirring halfway through.
Increase the oven temperature to 350ºF.
In a bowl, whisk together the applesauce, coconut butter, coconut milk, coconut sugar, vanilla extract, and lemon juice.
Add the coconut flour, tapioca flour, baking soda, and salt to the bowl. Mix well.
Fold in 1/2 cup of toasted coconut.
Transfer the batter to a greased baking dish (8x4") and smooth the top using a spatula sprayed with nonstick spray.
Bake for 25-30 minutes at 350ºF until the edges are golden and the center bounces back when lightly pressed.
Cool the cake completely on a cooling rack.
Spoon out the solid part from the chilled can of coconut cream and whip it using a hand mixer. Add 1-2 tbsp sweetener if desired.
Spread the coconut whipped cream on top of the cooled cake.
Sprinkle with more toasted coconut.
Slice and enjoy!