Coconut layer cake with preserved lemon syrup and rum
Oliveoil and lemon
Oliveoil and lemon
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 150 ml tinned coconut milk
  • 50 gr desiccated coconut
  • 50 ml rum plus extra to drizzle over the cake
  • 2 tsp vanilla extract
  • 200 g coconut palm sugar
  • 100 g lucuma
  • 300 g coconut palm sugar)
  • 250 gr butter
  • 1 tbsp preserved lemon syrup plus 1 tbsp to drizzle over the cake
  • 3 medium eggs
  • 200 gr coconut flour
  • 75 gr gluten free plain flour
  • 1 tsp xantham gum
  • 2 tsp baking powder
  • 2 round sponge tins greased and lined with parchment paper
  • 2 egg whites approx 60ml
  • 110 coconut palm sugar
  • 150 gr unsalted butter
  • 2 tsps vanilla extract
  • 1/3 to sandwich the cake together, using the remaining to top the cake and finish with some more desiccated coconut and walnuts if you wish

Instructions

Comments

Log in or Register to write a comment.