Ingredients:
(for the cake)
3/4 cup coconut flour
3/4 cup dessicated coconut
3/4 cup shredded coconut
3/4 cup coconut oil, melted
3 eggs, lightly beaten
1/2 cup mild honey
1/2 cup date paste*
2 teaspoons baking powder
2 teaspoons vanilla essence
1 teaspoon Chinese 5-spice powder
2 very ripe bananas, mashed with a fork
1 cup raspberries (fresh or frozen)
* to make date paste simply place one cup of baking dates with 1/4 cup water into a heavy based saucepan. Bring to the boil, place the lid on the pan and lower the heat. Cook for ten minutes until soft and then mash the dates into a paste with a wooden spoon.
(for the icing)
1/2 cup coconut butter
zest of approximately half a lemon
1 tablespoon maple syrup
1 teaspoon lemon juice
2 tablespoons tepid water
a few raspberries
a little extra shredded coconut for scattering over the icing
Method:
(for the cake)
1. Preheat your oven to 170˚C (approx 340˚F). Spray a 22cm ring tin thoroughly on the inside with coconut oil.
2. Place all the dry ingredients (coconut flour, dessicated coconut, shredded coconut, baking powder and 5-spice powder) into a mixing bowl and whisk to combine.
3. Place all the wet ingredients except the raspberries (eggs, coconut oil, honey, date paste and mashed banana) into separate mixing bowl and whisk to combine.
4. Combine both the dry and wet ingredients until just mixed through. Add the raspberries and fold through the batter gently.
5. Bake for one hour or until an inserted skewer comes out clean.
(for the icing)
1. Combine the coconut butter with the maple syrup and lemon zest in a small bowl with a fork or whisk.
2. Add the lemon juice, at this point the icing will seize and go lumpy. Add one tablespoon of water and whisk through and the icing will start to go smooth again. If you would like the icing to be smoother add the second tablespoon of water and again whisk through.
3. Finally add the few raspberries and mix through.
4. Ice the cake and scatter over extra shredded coconut.
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