Leila Buffery, iEG recipe contributor
Put the coconut milk can in the fridge before you start to allow the cream and water to separate!
You Will Need: (makes 18″ single layer cake)
- 110g Caster Sugar (1/2 cup)
- 180g Self Raising Flour (3/4 cup)
- 1/2 a TSP Baking Powder
- 1 TBSP of dried Lavender OR a 2 TBSP of Desiccated Coconut
- The juice of 2.5 limes (save the .5 for the icing!)
- 90g Coconut Cream (from the top of a can of Coconut Milk)
- 25g of coconut water (1 1/2 TBSP)
Let’s Go!
- Mix all the dry ingredients into a bowl and mix.
- When combined, add the liquids and coconut cream. Mix until a smooth batter is formed. Then add to your lined 8″ cake pan.
- Bake on gas mark 6 (about 180 degrees) for 20-25 minutes until golden brown and springy!
- When the cake is cooled, mix the rest of the lime juice with the icing sugar (add more sugar if it’s too wet or a tiny splash of water if it’s too hard.)
- Drizzle over the cake and sprinkle a bit of lime zest, lavender and coconut on top!
Don’t forget to subscribe and tag #whatleilaeats in your creations! xxx
Leila Buffery, otherwise known as WhatLeilaEats, is a Brighton, UK chef/mischievous prankster who started her vegan journey with an ambition to inspire others to lead a cruelty-free lifestyle. Food to make your soul and tummy glow. Check out more of Leila’s vegan cooking on whatleilaeats.tumblr.com, and amazing food porn on her Instagram.
