11/2 cups good-quality coconut milk (not ‘lite’)
1/2 cup shredded coconut
1/2 cup Natvia
1/8 tsp. sea salt
1 cup virgin coconut oil, melted
2 cups buckwheat flour
1 tbsp. baking powder
1/2 cup toasted shredded coconut
1/4 cup virgin coconut oil
2 tbsp. natvia
Preheat oven to 180C. Line a 20cm cake tin.
Separate egg whites from yolks. Place the egg whites in to your food processor with the correct attachment and beat until soft peaks form. Set aside.
To the yolks, add the natvia, salt, and coconut oil and beat to a smooth consistency.
Stir the baking powder into the flour, then add this to the yolk mixture. Add the coconut milk with the shredded coconut. Beat 1-2 minutes, or until well combined.
Fold the beaten egg whites into the batter, OR use your electric mixer on low speed beat – just enough to combine (20 seconds).
Pour batter into tin and bake 30-40 minutes, or until an inserted fork comes out clean. Cool before icing.