2/3 cuprice malt syrup(or natural sweetener of choice)
1/3cup coconut flour
6eggs
2tsp. baking powder
2tsp. 100% vanilla extract
For the pink frosting
2cups shredded coconut
3/4cupbutter cubed (approx. 150g/5 oz.)
1cup dragon fruit(we used frozen, thawed)
1/4cuprice malt syrup (or natural sweetener of choice)
1tsp.100% vanilla
toppings of choice
NOW WHAT
Preheat oven to 180°C/350°F. Grease and line two 8cm x 25cm (3¼-inch x 10-inch) bar cake pans.
In a large bowl combine the almond meal, coconut flour and baking powder.
In a blender or mix master, mix the butter and rice malt syrup together.
Add the eggs, vanilla, coconut milk and mix well. (Don't worry if it looks a little 'curdled').
Pour this into the large bowl with the dry ingredients and gently mix together.
Transfer evenly into the lined tins and bake for 30 minutes or until lightly brown and cooked through.
Allow to cool completely before turning out onto a wire.
Cut into your 1 shape (see image in blog post). We used a full bar, then cut the second bar into 4 pieces - first in half, then in half again, then 1 small triangle out of 1 of the quarters.
For the icing
In a high power blender or food processor whiz the coconut until buttery.
Add the butter cubes and continue to whiz until smooth.
Add the dragon fruit, whiz again! You should have a nice pink colour frosting.
Last but not least, add the rice malt syrup and vanilla and whiz on super slow until combined.
Spread the frosting onto the cooled cake and YUM! We topped ours with raspberries and a drizzle of melted dark chocolate.
Keep stored in the fridge or you can freeze separate slices in the freezer!
MERRYMAKER TIP
Add your fave fresh fruit to decorate your number one cake!