Ingredients: Cake/dry – 1 & ½ cups desiccated coconut, ½ cup ground almonds, ¼ cup psyllium husk, ½ tsp salt.
Cake/wet – ½ cup coconut milk, 1 ripe banana, 2 limes.
Honey-Coconut Icing – 1 cup coconut cream*, 2 tbsp raw natural honey
Steps: Mix all dry ingredients together in a mixing bowl, using a wooden spoon. Add coconut milk and banana to a blender and blend until smooth. Pour into the dry ingredients. Peel the limes and chop the flesh into small bits. Blitz them into a pulp using your blender or food-processor (a bullet-like blender works well). Add lime pulp to the dry ingredients and grate in some of the leftover skin to taste, if you are into the bitterness of the skin. Mix it all together with your wooden spoon until well combined. Press the cake mixture into a small lined spring-form cake-tin and pop in the fridge.
To make the honey-coconut icing, simply blend the coconut cream and honey together in a blender. Pour evenly over the cake and return to the fridge for a few hours to set. Remove from the cake tin, slice and enjoy with a cup of tea.
*You will need to use a good, thick coconut cream such as the Ayam brand in full fat. Alternatively, you can make up a cup from a runnier band by chilling a couple of cans upside-down over night, then scooping the thick stuff off the top upon opening.
*If you have a sweet tooth, blend about a quarter cup of soaked dates to the wet mix… or a few tablespoons of honey.
By Jasmine at Franklee Healthy