These little coconut cakes are a bit of a weekend indulgence. They are rich in flavour, but perfect with a cup of tea. You may want to use a smaller tin, however, as these really are quite fulfilling.
Have a lovely weekend!
(makes about 4-6 small cakes)
(recipe adapted from taste.com.au)
100g raw caster sugar
75g sorghum flour
1 teaspoon baking powder
1/4 teaspoon salt
45g desiccated coconut
30g almond meal
3 large free-range egg whites
100g extra-virgin coconut oil
unrefined icing sugar, to serve
1. Preheat oven to 200C and prepare a muffin tin.
2. In a bowl, mix together the sugar, flour, baking powder, salt, coconut and almond meal.
3. Stir in the egg whites and melted coconut oil.
5. Cool on a wire rack before dusting with icing sugar.