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Coconut Crumble Cake

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
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coconut crumble cake


This recipe evolved through an experiment. I tried to make a cake using coconut butter instead of dairy butter, but found that once the ingredients had been beaten together, the mixture was not that of cake batter, but instead took on a crumbly texture. I baked it none the less, just to see what would happen, and what I ended up with was something in between a cake and a crumble. Although it is not something you would eat as a whole slice on its own, it makes a wonderful topping for a whole array of desserts. Simply crumble the mixture over fresh and stewed fruits, yoghurt, or mix it into your muesli with milk. It's delicious.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes: 20 servings

Ingredients
8 eggs
300g coconut flour
150g coconut butter
100g coconut oil
100g desiccated coconut
150g coconut sugar

Method
Pre-heat the oven to 180 ༠C/ 160 ༠C fan/375༠F/5 Gas.



coconut crumble cake


Beat all the ingredients together, press into a large cake tin, and bake for forty minutes in the oven.



coconut crumble cake


Crumble the mixture over your breakfast or pudding of choice.

Categories
#Crumble
#Coconut
#Cake
#Easy
#Breakfast
#Pudding
#Gluten Free
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