INGREDIENTS
INGREDIENTS FOR THE CAKE
3cups x cake flour
2cups x white sugar
2cups x Clover Nolac milk
1cup x Olive Oil Blend of Seed Oils and Extra Virgin Olive Oil
5tbs x raw cocoa powder
2tbs x vinegar
2tsp x bicarbonate of soda
2tsp x vanilla extract
1tsp x salt
INGREDIENTS FOR FROSTING:
1 x coconut cream can
¾cup x icing sugar
toasted coconut flakes for topping
Method
METHOD FOR THE CAKE
Preheat the oven to 180°C.
Combine all the dry ingredients into a large bowl. Add the wet ingredients and mix until well combined.
Pour the cake batter into a greased and lined 20cm cake tin and bake for 45minutes or until a skewer comes out clean.
Allow the cake to cool in the tin for about 10minutes before removing from the tin.
Then turn the cake out onto a wire rack and allow to cool completely.
METHOD FOR THE FROSTING
Chill the coconut cream in the fridge to ensure the liquid has separated from the cream.
Scrape out the top, thickened cream and leave the liquid behind.
Beat the cream for 30-40 seconds with a mixer until creamy.
Then add the icing sugar and mix until creamy and smooth.
Spread the frosting over the top of the cake and top with coconut flakes.
CLOVER INGREDIENTS USED IN THIS RECIPE
