Coconut Cake

Ingredients

Brown layer (base):

• 80 g — Ground oat flakes
• 90 g — Wholemeal flour
• 2 g (a pinch) — Baking powder
• 60 g — Preferred solid sweetener
• a pinch — Table salt
• 20 g — Cocoa
• 1 cup (250 ml) — Water
• 30 ml — Oil
• 10 ml (1 tbsp) — Vanilla essence

White coconut layer:

• 1 cup (250 ml) — Water
• 25 g — Corn starch
• 30 g — Preferred solid sweetener
• 50 ml — Solid coconut oil
• 30 ml — Desiccated coconut
• 10 g (1 tbsp) — Vanilla essence

Decoration:

• 15 g — Chopped raw almonds
• 20 g — Chocolate
• a pinch — Cocoa

Preparation

1. I mixed all the dry ingredients with a fork in no particular order, then added the liquid ingredients, also in no particular order.
2. I poured the mixture into a 20×20 cm baking tin lined with parchment paper and baked the base for about 30 minutes at 180°C.
3. In a saucepan I dissolved the starch and sweetener in water, then cooked the pudding for about 2–3 minutes over low heat, stirring continuously.
4. I spread the cream over the slightly cooled base from which I had removed the parchment paper, then decorated with almonds and knife-chopped chocolate.

Additional notes

This is a low carb, low fat, low calorie dessert — without the carbs from plant-based milk and with complex carbohydrates.

Recipe in pictures

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