Grain-free Ekadasi Coconut Cake
(From "The Book of Egg Free Cakes" By Cintia Stammers)
- 1 1/4 cups milk powder
- 1 1/4 cups potato flour
- 1 cup caster sugar
- 1 teaspoon bicarb
- 1/4 cup butter
- 1/2 cup grated coconut
- 2 mashed bananas
- 1/2 cup yogurt
- Finely grated rind of one lemon and one orange
- 1/2 cup chopped roasted hazelnuts
Butter and flour 10-inch cake tin, or for a deeper cake, an 8-inch tin.
Set oven to 330 F.
Sift together the milk powder, potato flour, sugar and bicarb.
Melt the butter and toast the coconut in it.
Mash the bananas and mix in the yogurt, rind and butter-toasted coconut.
Add the dry ingredients and nuts and beat with a spoon.
Pour into tin and bake 20 to 30 mins. Test with toothpick, rest ten minutes and turn out onto rack.
When cool, split and fill with whipped cream and fresh fruit, and/or jam. You can also ice it and cover with fresh soft grated coconut for dramatic effect.
