Not low in calories, but definitely worth a try – I promise.
Coconut milk in a cake is just unbelievably good.
Recipe – coconut cake:
50g grated coconut
0,5 tsp salt
1 sachet baking powder
150g coconut blossom sugar
1 tsp vanilla powder
1/2 lemon, squeezed
1 can coconut milk
Preheat the oven to 175°C top/bottom heat.
Mix flour, grated coconut, salt, baking powder and coconut blossom sugar.
Heat the coconut milk briefly in the microwave so that the firmer part becomes liquid.
Then add vanilla powder and lemon juice to the dry ingredients and mix well.
Pour the dough into a 30 cm box mould greased with coconut oil and bake for approx. 45-55 minutes.
Test with a toothpick whether the cake is baked.
Let it rest for about 15 minutes in the mould, then dissolve it very carefully and turn it down.
Mix icing sugar and lemon juice to a glaze and coat the finished cake with it. Sprinkle with coconut rasps.
Enjoy your cake.