Coconut, plum and lemon cake topped with passion fruit yogurt
Little rainy Saturday afternoon bake with my husband to satisfy my pregnancy cravings. This cake is a great healthy alternative with all the sweetness, without all that extra junk. Enjoy! x
1 cup coconut flour
1/2 cup spelt flour
1/2 cup shredded coconut
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons coconut milk
6 tablespoons lemon juice
5 tablespoons coconut oil
1/3 cup honey
1 tablespoon vanilla essence
Zest of 4 lemons
2 tablespoons Greek or plain yogurt
4 tablespoons Greek or natural yogurt
3 drops vanilla essence
2 tablespoons lemon juice
1 tablespoon honey
1 passion fruit to top
Preheat oven to 180 degrees.
Grease round cake tin with oil of choice ( I used coconut oil )
In a large bowl, sift together coconut flour, shredded coconut, baking soda, and salt. Set aside.
In another bowl, whisk together 6 eggs, coconut milk, yogurt, lemon juice, melted coconut oil, honey, vanilla, and lemon zest until foamy.
Add wet to dry and mix well to combine.
Bake for 25 minutes, until toothpick inserted into center comes out clean and cakes are golden. Remove from oven and allow to cool completely.
Yogurt glaze - mix the yogurt, vanilla and lemon juice until light and fluffy. Add 1-2 tablespoons of honey, if desired. Top with passion fruit.