Kiwi and Coconut Cake
How do you make kiwi and coconut cake?
Blend the kiwis and mix them with plant-based milk, oil and sugar. Add shredded coconut and sifted flours until the batter is smooth. Pour the mixture into a greased pan, decorate the surface with fresh kiwi slices and bake at 180°C for 45-50 minutes until the cake is cooked through.
A wonderful pairing of kiwi and coconut; the tart flavor of kiwi with the exotic taste of coconut, melting in your mouth, is exquisite. I invite you to try it.
The screen will not turn off while you cook.
Servings: For a 25×10 cm loaf pan
Ingredients
- 175 g type 00 flour
- 75 g coconut flour
- 125 g shredded coconut
- 5 kiwis (3 puréed, 2 for decorating)
- 90 g cane sugar
- 65 ml melted coconut oil
- 200 ml unsweetened plant-based milk (I use rice or soy)
- 1 teaspoon vanilla
- 1 tablespoon baking powder for sweets
Instructions
Start by preheating the oven to 180°C (350°F). Blend 3 kiwis in a mixer to make a fruit purée. Place it in a bowl together with the plant-based milk, oil and sugar. Mix everything very well.
Add the coconut and sifted flours. Keep stirring.
As the final ingredient, incorporate the sifted baking powder and mix everything very well to make a smooth batter.
Grease a 25 x 10 cm loaf pan or a 20 cm round pan well. Pour in the batter and decorate with sliced kiwis.
Bake for 45-50 minutes. Test with a toothpick; if it comes out dry, remove from the oven and let cool.
Enjoy your meal!
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- 175 g type 00 flour
- 75 g coconut flour
- 125 g shredded coconut
- 5 kiwis (3 puréed, 2 for decorating)
- 90 g cane sugar
- 65 ml melted coconut oil
- 200 ml unsweetened plant-based milk (I use rice or soy)
- 1 teaspoon vanilla
- 1 tablespoon baking powder for sweets