Cake

Dairy-free Lemon Avocado Pound Cake

  • Serves: 8
  • Preparation: 15 minutes
  • Cooking: 50 minutes
  •       

Ingredients

1 ¼ cups plain wholemeal flour
¼ cup cornflour
1 tbsp baking powder
½ cup desiccated coconut
1 cup raw caster sugar
¼ cup coconut oil
2 eggs
2 tsp finely grated lemon rind
2 medium avocados, mashed (1 1⁄4 cups mashed)
½ cup coconut milk
½ cup shredded coconut
Coconut Icing
400 ml tin coconut cream*
1 ½ tbsp honey

Method

1

Preheat oven to 160C fan forced and line a loaf tin with baking paper.

2

Place flour, cornflour, baking powder, sugar and coconut in a large bowl and mix together. Make a well in the centre and add the oil, eggs, lemon rind, avocados and coconut milk and whisk until just combined.

3

Pour into loaf tin and cook for 50 minutes, or until clean when tested with a skewer. Allow to cool in tin completely.

4

Meanwhile, to make the coconut icing, place the coconut cream in the fridge for 24 hours. Once chilled completely, remove the top firm creamy layer and place in a large bowl (you should have about 3/4 cup).

5

Add the honey to the coconut cream and whisk until slightly thickened and combined. Refrigerate until required.

6

When ready to serve, spoon the icing over the cake and scatter with shredded coconut.

Note:
7

Coconut cream varies in consistency from brand to brand and after refrigeration, some coconut creams may be thicker than others. If your icing is very thick, add a few tablespoons of coconut milk or water to thin the icing.

* cream needs 24 hours to chill completely.

Ingredients

 1 ¼ cups plain wholemeal flour
 ¼ cup cornflour
 1 tbsp baking powder
 ½ cup desiccated coconut
 1 cup raw caster sugar
 ¼ cup coconut oil
 2 eggs
 2 tsp finely grated lemon rind
 2 medium avocados, mashed (1 1⁄4 cups mashed)
 ½ cup coconut milk
 ½ cup shredded coconut
Coconut Icing
 400 ml tin coconut cream*
 1 ½ tbsp honey

Directions

1

Preheat oven to 160C fan forced and line a loaf tin with baking paper.

2

Place flour, cornflour, baking powder, sugar and coconut in a large bowl and mix together. Make a well in the centre and add the oil, eggs, lemon rind, avocados and coconut milk and whisk until just combined.

3

Pour into loaf tin and cook for 50 minutes, or until clean when tested with a skewer. Allow to cool in tin completely.

4

Meanwhile, to make the coconut icing, place the coconut cream in the fridge for 24 hours. Once chilled completely, remove the top firm creamy layer and place in a large bowl (you should have about 3/4 cup).

5

Add the honey to the coconut cream and whisk until slightly thickened and combined. Refrigerate until required.

6

When ready to serve, spoon the icing over the cake and scatter with shredded coconut.

Note:
7

Coconut cream varies in consistency from brand to brand and after refrigeration, some coconut creams may be thicker than others. If your icing is very thick, add a few tablespoons of coconut milk or water to thin the icing.

* cream needs 24 hours to chill completely.

Dairy-free Lemon Avocado Pound Cake

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