Coconut Tea Cake

I’ve never been a real baker, like the kind who works hard to perfect that light airy sponge. It doesn’t interest me at all. Don’t get me wrong, I love cakes and making them, but I don’t really dig the technical side. ‘How’s the bake?’, fingers prodding here and tapping there…..kinda stuff. I’d rather concern myself with taste, health and do I feel good eating this.

I love it when something turns out particularly well, but my priorities lie more toward feeling good after and creating a balance between health and getting a sweet treat. A healthy treat! Cakes and desserts can taste equally good if not better when using more healthful ingredients such as whole ancient grains, substituting white sugar for coconut/date/maple syrup, thinking outside the box for icing inspiration (avocado, sweet potato, coconut, cashew bases) and ditching the eggs and dairy.

coconut tea cake

Now that Eden’s turning one, I feel a parental pressure to up my game and start wowing with my baking and I will…….and you can guarantee not only will it feel like a treat, it’ll be jammed packed full of goodness too.
There’s always coconut in our cupboard, so by using some of the desiccated variety, I feel makes this cake have that extra texture and taste you’re after.
This is a coconut tea cake, so enjoy the cake and enjoy the coconut with a gorgeous cuppa!

coconut tea cake

Coconut tea cake

1 cup spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons egg replacer (I used Orgran) or use chia/flaxmeal
1/2 cup desiccated coconut
1/4 cup brown sugar
1 cup coconut sugar-free yoghurt
1 banana, pureed
1 teaspoon vanilla extract

Method:

  1. Heat the oven to 175 °C + grease a loaf tin.
  2. Combine the first 7 ingredients in a large mixing bowl.
  3. Combine the last 3 ingredients in a separate bowl + add this to the dry mix. If the mixture is a little dry add a splash of milk.
  4. Transfer to the pan + bake for 40 minutes.

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