This cake is certainly for the true coconut lover. It's an indulgent cake that is moist and chocolatey. An ideal cake for a dinner with friends as it can be prepared a day before.
- 100 g margarine, plus a bit extra for greasing
- 2 x Landgarten Coconut in Dark Chocolate (100g in total)
- 10 g Vanilla Sugar
- 100 g caster Fairtrade sugar
- 200 ml coconut yoghurt or vegan soya cream
- 150 g plain flour
- 130 g desiccated coconut:
- 100 g desiccated coconut + 30g extra for adding onto the cake
- 1 ½ tsp baking powder
- ½ tsp of finely grated organic lemon zest
- 1 spring form cake tin,approx. 22 - 25 cm diameter
- Baking paper
- Eventually some foil
First grease the sides and line the base of a spring from cake tin with baking paper.
Preheat the oven to 180C.
Empty both packets of Landgarten’s vegan Coconuts in Dark Chocolate. Place them either in a mixer and chop for about 30 seconds until you have only tiny pieces left or cut with a knife into as small pieces as possible. Empty the mixer and put the chocolate aside in a small bowl.
Place the margarine, vanilla sugar, sugar and cream in a mixer and mix for about 1 minute. Add flour, baking powder, 100 g of desiccated coconut and the lemon zest into the mixer and mix for another 30 seconds.
Add the chopped Landgarten Coconut in Dark Chocolate and stir for about 15 seconds until you have all is evenly mixed through.
Transfer the cake batter into the tin and spread out evenly and spinkle the remaining 30 g of desiccated coconut on top of the cake.
Bake for approximately 25 – 30 minutes and if the coconut on top gets to brown cover it with a foil.
Use a thin toothpick or skewer to test if the cake is done. Leave to cool in the tin, if possible over night in the fridge and cut into 12 cake slices.
Leave the cake in the fridge overnight. It will be easier to cut.
We hope you will enjoy it as much as the whole Landgarten team did.
Therefore and to celebrate this recipe:
*as long as stock lasts.