This is my ‘entertaining’ recipe as it’s not overly sweet, is gluten-free and looks beautiful so it’s never been turned down by a guest yet. This is my thermomix version that can be easily adapted for a food processor.
INGREDIENTS
125g nuttelex (or butter)
70g raw sugar
1 tsp bi-carb soda
160g dessicated coconut
25g cornflour (or GF flour)
4 eggs
1 medium banana
90g frozen raspberries
- Pre-heat oven to 165 degrees
- Combine banana and raspberries for 15 seconds on Speed 6
- Scrape down sides then add all ingredients and combine for 30 seconds on Speed 4
- Pour into greased or paper-lined cake tin and bake for about 35 minutes
ICING
100g cream cheese
50g icing sugar
30g nuttelex (or butter)
30g frozen raspberries
- Combine all ingredients for 15 seconds on Speed 7
- Spread over cake after it has cooled
(Using nuttelex instead of butter in the cake also makes it dairy-free! Unless you decide to add the cream cheese icing of course.)
I love this. The colour is beautiful and delicate and who can resist coconut?
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Thanks Sabiscuit! I’m a bit of a coconut addict myself 🙂
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Love this! 💓
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Thanks thehomemakerslife!
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