John Myers
Ingredients for 1 servings:
- 340 g spelt flour type 630
- 120 g sugar
- 50 g coconut flakes
- 2 tsp baking powder
- 1 can coconut milk, approx. 400 ml, with 60% coconut content
- Fat for the mold
- some powdered sugar
- some water, hot
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
for an 18cm springform pan
Preheat the oven to 180°C (fan/convection oven) and grease an 18cm springform pan. Briefly heat the coconut milk in a saucepan until the solids have melted. Remove from the heat. Mix the dry ingredients in a bowl, add the coconut milk, and stir briefly with a whisk. Don’t overmix, or the batter won’t rise as well. Quickly pour the batter into the baking pan and smooth it out. Bake in the preheated oven on the middle rack for about 40 minutes. It’s best to do the skewer test at the end. For the icing, mix some powdered sugar with a little hot water. When the cake has cooled slightly but is still hot, carefully remove the pan and spread the icing over it. This will make the cake even moister. Tip: If you bake the cake in a larger cake pan, it will be flatter, so keep in mind that the baking time will be shorter accordingly.
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