Coconut cake with white chocolate from a jar

Ingredients for 1 servings:

• 100 g flour
• 1 tsp, leveled baking powder
• 100 g desiccated coconut
• 1 tsp organic lemon(s), grated peel
• 2 eggs, size M
• 75 g sugar
• 75 ml oil, neutral
• 100 g white chocolate
• 100 ml coconut milk, from the can or homemade
• 1 tbsp desiccated coconut, for the glasses
• Oil for greasing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with coconut milk, makes 5 jars of 150 ml each, refrigerated the cakes will keep for about 4 weeks

Makes 5 jars (150 ml each). The cakes will keep refrigerated for about 4 weeks. Brush the jars with oil and sprinkle with coconut flakes. Preheat the oven to 175°C/160°C fan/gas mark 3. Heat the coconut milk, but do not boil it, and melt the chopped chocolate in it. Mix the oil, eggs, sugar, and lemon zest together, then stir in the chocolate-coconut milk. Mix the desiccated coconut with the flour and baking powder and fold in. Fill the jars with batter, only half full, but that’s the right way round! Then bake on the middle shelf of the oven rack for 30 minutes. Do the skewer test. Remove the jars from the oven and immediately close the lids. You can brush the cakes with a little coconut liqueur and sprinkle with coconut flakes.