Coconut and cacao cake is a recipe I have adapted from one of my old favourite chocolate cake recipes. I have swapped cocoa powder for cacao powder and caster sugar for rapadura sugar to up the nourishing goodness of this treat. I’m not keen on cooking with cacao as it is best in its raw state but this cake had to come with me as I transitioned from le corden bleu cook to healthy cook. So many of my old cordon bleu recieps contain wine, brandy, sugar, cream and other flavoursome foods which is the opposite to the nutritional goodness of supporting my clients health with nourishing real foods. I am, however, all about balance depending on what presenting symptoms my client presents. If you are not suffering any health conditions then go for your life and enjoy.
8 oz melted butter
1 1/3 cup rapadura sugar
1 1/2 cups flaked or desiccated coconut
1 1/2 cup coconut flour
3/4 cup cacao
1 1/2 teaspoon baking powder
3/4 cup milk
2 tablespoon raw honey
1/2 cup flaked coconut
First of all preheat oven to 180C/350F
Mix all the ingredients in the food processor.
Pour into a greased 12” x 8” baking tray.
Drizzle with 2 tablespoon honey and sprinkle with 1/2 cup flaked coconut.
Bake for about 40 minutes with an oven tray a few racks above it so the coconut doesn’t brown too much before the cake is cooked.
In addition to also being enjoyed as a pudding topped with mixed berries and greek style yoghurt. I hope you enjoy it.
YOUR TURN: Let me know what you think when you give this recipe a go! I love seeing what you come up with so don’t forget to take a picture and tag it #wellnessfromyourplate over on Instagram!
NOURISH YOUR BODY, YOU DESERVE IT! I work 1-1 with women all over the world to help optimise their health, reach goals, feel and look amazing!