Mervin's Coconut Cake

Ingredients for 1 servings:

• 250 g flour
• 150 g raw cane sugar
• 1 coconut
• 30 g ginger root
• 1 tsp, heaped cinnamon
• 1 pinch of nutmeg

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

vegan, learned in Australia from a Dominican

Open a coconut with as much water as possible (shake it before buying to determine). Collect the water and strain it. Remove the flesh, peel it, and cut it into small pieces. Chop the small pieces in a blender. Peel the ginger and cut or chop it into small pieces. In a bowl, mix the coconut flesh with the coconut water, ginger, sugar, flour, cinnamon, and nutmeg. Spread the batter on a baking sheet lined with baking paper. It is best to bake in an aluminum tray in the oven at 180°C for about 45 minutes, then let it cool and portion it. Baking times can vary. It is a good idea to pierce the cake every now and then with a fork. If anything sticks when you pull it out, it is not yet done. The calorie information refers to 1 of 8 pieces.