These light summery cakes are packed full of zesty lime and cooling coconut flavours… I have made a cream cheese icing but you could use icing sugar and lime zest or coconut icing instead.
2 free range eggs
2 floz / 1/4 cup of maple syrup (you could use honey, agave nectar or 100g of sugar)
zest of 1 small lime
200g finely grated courgette (zucchini)
150g white spelt flour (you could use rice flour or plain flour)
50g desiccated coconut
2tsp baking powder
1tsp bicarbonate of soda
For the Icing:
150g cream cheese (you could use ricotta)
juice of half a lime
2 tbs honey
3 tbsp desiccated coconut
Whisk the eggs until they are light and fluffy and doubled in size, then whisk in the maple syrup, followed by the courgette and lime.
Next fold in the flour, coconut, baking powder and bicarbonate of soda. Once all combined transfer into muffin or cupcake tins and bake at 180c for 25-30mins.
(I used muffin cases when I made these, but because the mixture is low in fat it tends to stick to the paper cases… I would recommend putting them straight into greased tins)
This cake is really light and refreshing as well as being made from totally wholesome ingredients. It is best served chilled because of the coconut icing. The sugar is replaced by maple syrup, plain flour by spelt flour and the butter by coconut oil.
The biggest difference with this cake is the icing…. made purely from coconut milk and a little honey. You will need to purchase a full fat variety of coconut milk and ensure that the can has been chilled for at least a couple of hours in the fridge so that the milk separates. It is this solid part (that floats to the top of the tin) that is used for the icing.
1/2 cup (4 floz) of coconut oil (melted)
5/8 cup (5 floz) of maple syrup
140g raw carrots grated (the texture of the cake will be lighter if the carrot is crated on the finest setting)
175g white spelt flour (I used this one)
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp cinnamon
pinch of nutmeg
2 tins of full fat coconut milk (chilled and separated)
1 tablespoon of honey
In a bowl whisk the coconut oil and maple syrup until you have a thick mixture that looks like caramel. Add the eggs and whisk a little more. In a large bowl combine all the dry ingredients. Make a well in the centre and add your liquid mixture – folding gently until combined.
Pour mixture (it will be quite sloppy!) into a baking dish – I used a Pyrex lasagna dish. Place in the oven for at 180c for around 30 – 40 mins. The cake will be ready when a knife comes out clean. Allow the cake to cool completely.
Meanwhile take the coconut milk out of the fridge. You want to use the hard solid part of the milk that should be floating on top (you can use the left over liquid as a refreshing drink or use it in curries or to cook rice in) Whisk the solid coconut milk until it is smooth and add the honey. Then pour this mixture over the cake. Keep the cake in the fridge and serve chilled.
These are really easy to make, they are healthy and they look pretty too. All the sweetness comes from the dried apricots but if you want you can add a couple of tablespoons of caster sugar to the mixture to make them that little bit sweeter. I also made a batch using organic apricots too – they are not quite so pretty but taste just as yummy.
200g dried apricots
50g desiccated coconut
1 teaspoon of lemon juice
rind of 1 lemon
Blitz the apricots in a blender or food processor until you have a smooth paste. Transfer this to a small bowl and add the remaining ingredients. Once combined roll into small balls (about the size of walnuts) and cover in more desiccated coconut. Then keep in fridge and served chilled.
Apricot sweets using organic dried apricots