Ingredients
Cake Batter
- 250 grams Rapadura Sugar
- 150 grams Butter softened
- 100 grams coconut oil
- 4 --- eggs
- 250 grams Gluten free self raising flour
- 40 grams lemon juice
- Zest 1 lemon
- 70 grams dessicated coconut
- 50 grams Almond milk
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat Oven to 180 degrees
Grease & line a 20cm round baking tin
Place rapadura in the bowl & mill for 10 seconds on speed 9
Add butter and coconut oil & mix for 30 seconds on speed 5
Keep blades rotating on speed 4 and add eggs one at a time thru the hole in the lid
Add flour, lemon juice, zest, coconut & milk & mix for 20 seconds on speed 5
Pour batter into cake tin & bake for 50 mins or until ready.
Tip
This is a variation on the EDC coconut butter cake.
Depending on how hot your oven is, you may need to cover the cake with foil to stop the top from overbrowning.
If still slightly wet at the end of cooking, open oven door & allow cake to cool in the oven.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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