Coconut-Kiwi Cake
Category: Dessert Course: Treat Cuisine: American Serves: 8 Units In: wedgesPacked with more Vitamin C than any orange – the kiwi may be small, but their flavor and health benefits speak for itself. Add some fresh kiwi on top, and you'll have a "super-fruit" dessert!
Ingredients
- 1 teaspoon lemon juice
- 1 cup coconut milk
- 2 cup unbleached flour
- 2 teaspoon Ener-G baking powder
- 1/4 teaspoon sea salt
- 1 1/2 teaspoon egg-replacer
- 2 tablespoon Tbsps water
- 1 cup evaporated cane juice
- 1/3 cup sunflower oil
- 1 teaspoon vanilla extract
Instructions
20min 20-25min 20-25min
- Preheat oven; temperature set for 350° F
- In a small bowl, whisk the lemon juice into the coconut milk, and set the mixture aside to curdle.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a very small bowl, whisk the egg-replacer with the warm water. Then add this to the coconut milk
- Next add the sugar, oil, vanilla and coconut extracts. Whisk to combine.
- Pour into the dry ingredients, and mix until well combined.
- Fold the diced kiwi into the batter.
- Pour into greased cake pan. Bake the cake for 20 minutes, or until a tester inserted into the center comes out clean.
- Cool the cake completely.
- Eat and Enjoy - to the Glory of God! (1 Corinthians 10:31)
Notes
Please bear in mind, the serving size for this recipe is generated based on the use of an 8" × 8" cake pan. If the baking pan you will be using does not match these dimensions, your serving sizes will vary. If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!Related Recipes
