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VANILLA COCONUT CAKE WITH RICH CHOCOLATE GANACHE

INGREDIENTS

3 EGGS

2 TBS COCONUT OIL (MELTED)

1/4 CUP RICE MALT SYRUP

1/4 CUP PLAIN GREEK YOGHURT

1 TSP VANILLA EXTRACT

1/2 CUP COCONUT FLOUR

1/2 TSP BAKING SODA

1/4 TSP SEA SALT

100 GRAMS DARK CHOCOLATE

2 TBS COCONUT CREAM

METHOD

• PREHEAT OVEN TO 175 DEGREES.  LINE A LOAF PAN WITH BAKING PAPER

• COMBINE WET INGREDIENTS IN A MEDIUM BOWL

• ADD IN DRY INGREDIENTS AND MIX UNTIL COMPLETELY COMBINED

• POUR MIXTURE INTO LOAF PAN & BAKE FOR 25 MINS ON THE MIDDLE SHELF, THEN COVER WITH FOIL AND COOK FOR A FURTHER 10MINS OR UNTIL A WOODEN SKEWER COMES OUT CLEAN

• COOL 5MINS IN PAN, THEN TRANSFER TO A WIRE RACK, COOL COMPLETELY BEFORE ICING

• TO MAKE GANACHE ICING, MELT CHOCOLATE AND STIR IN COCONUT CREAM

• STORE IN AN AIRTIGHT CONTAINER IN THE FRIDGE, (MAYBE 4 DAYS?) 

* YOU COULD MAKE THIS A CHOCOLATE CAKE BY ADDING 1 TBS RAW CACAO

* I USED CHOBANI YOGHURT, 50G 70% CHOC & 50G 90% CHOC, COCONUT CREAM CAME FROM A 400ML TIN OF COCONUT MILK THAT HAD BEEN REFRIGERATED (SCOOP OUT CREAM THAT HAS SET ON TOP)

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/recipes-for-healthy-living/vanilla-coconut-cake-with-rich-chocolate-ganache.html

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