Food Styling and recipe development by Thulisa Martins
Photographs by Farayi Kambarami
My Dear reader, it’s been a while and I have definitely missed chatting to you via this forum. You have probably gathered that I have moved to Cape Town and this move was big, busy and somehow only now I am starting to feel normal ’ish’ again.
All I can say about Cap Town is that it is dope! If you love good food – then Bree Street has evolved big time for those culinary taste buds.
Anyway, I am into coconut at the moment and this cake came about while I was trying to make up a lace pancake recipe that is “wheat free” and that just did not work out. I tried to bake the mixture and WOW it turned out well. Then I had pomegranate that I picked up from home when we fetched my Dad in the Karoo at my home town – the pomegranate surprisingly add a fresh note to the rich flavours.
Wheat free Coconut Cake made with coconut sugar
30g coconut flour sifted
30g cocoa powder
Pinch of salt
5ml (1tsp) wheat free Baking powder
40g Coconut sugar
60ml room temperature Coconut oil (not solid)
180ml full cream milk or coconut milk
Chocolate ganache (Optional)
100g Dark chocolate
50ml Double thick cream
Pomegranate rubies from one fruit
Small handful fresh coconut chunks, toasted or blow torched
- Pre-heat the oven to 180°C and grease a 15 cm cake tin.
- Sift the flour, cocoa powder, salt and baking powder together and set aside.
- In a free standing blender, whisk together the eggs, coconut sugar, coconut oil for about 5 minutes on high speed. Reduce the speed and add the flour mixture a spoon at a time while alternating with a little milk until all is incorporated.
- Pour into the prepared tin and bake for 30 minutes; until a skewer comes out clean when inserted.
- Remove and cool on a cooling rack. To make the ganache, melt the chocolate and double cream in a double boiler while stirring. Cut a little on the cake top off and top with the ganache. Decorate with toasted coconut and fresh pomegranate. Enjoy!