Tropical cake
Tropical cake - it's delicious with a nice little taste of summer, refined sugar-free cake that's perfect for dessert or special occasions.
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Servings: 12
Calories: 314kcal
Ingredients
- 125 g 4oz butter
- 125 g 4oz coconut oil
- 1 teaspoon vanilla bean paste
- 2 medium bananas
- 180 g 6oz coconut sugar
- 2 small carrots ends trimmed and chopped into chunks
- 4 free-range eggs
- 130 g 4oz macadamia meal (or almond meal)
- 1 passionfruit
- 100 g 3oz wholemeal plain flour
- 60 g 2oz desiccated coconut
- 3 teaspoon baking powder
- 2 teaspoon cinnamon powder
- 1 teaspoon ginger powder
Instructions
- Pre-heat the oven to 160C (320F) fan-forced and grease and line a 20cm (9”) round cake tin.
- Place the butter, coconut oil, vanilla, banana and sugar in the bowl of a food processor or Thermomix and whiz them together until they are light and fluffy.
- Scrape down the sides and add the carrots then blitz until they are shredded.
- Scrape down the sides then add the eggs one-at-a-time mixing between each one.
- Scrape down the sides again and add the macadamia meal, passionfruit, flour, coconut, baking powder, cinnamon and ginger and mix just until combined.
- Scrape the batter into the tin and bake for 50 minutes to 1 hour or until a cake tester inserted in the middle comes out clean.
- Leave to rest in the tin for 5 minutes and then transfer to a wire rack to cool completely.
- I iced mine with about a cup of whipped cream mixed with 4 tablespoon plain natural yoghurt, a teaspoon of vanilla bean paste and extra passionfruit pulp.
Nutrition
Calories: 314kcal | Carbohydrates: 31g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 352mg | Potassium: 187mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2186IU | Vitamin C: 5mg | Calcium: 154mg | Iron: 2mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
