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Coconut Cake

Makes 1 tray bake

Simple to make and a great standby this delicious coconut cake is dairy-free and lower in carbs. Perfect with a cup of tea.

Free from Gluten, Soya, Wheat, Dairy, Nuts
Vegetarian

Ingredients

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  1. Line a 18x23cm/7x9” baking tray with parchment and pre-heat the oven.
  2. Measure the flour, tapioca and baking powder into a bowl and stir to combine.
  3. Break the eggs into another bowl, add the xylitol and oil and beat well.
  4. Stir in the prepared flour mix.
  5. Pour into the prepared baking tray and bake for 40-45 minutes.
  6. Allow the cake to cool in the tin before turning it out onto a chopping board.
  7. Spread the jam over the cold sponge.
  8. Sprinkle the coconut over the jam.
  9. Slice the cake into squares or triangles to serve.

Equipment

18x23cm/7x9” baking tray, parchment paper and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4  

Cooking time

40-45 minutes

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Ingredients

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