Coconut Cake With Chocolate Icing

Well here it is, the longgggg awaited coconut cake recipe. I have chosen this to be my very 1st post for my blog, as this recipe has been a total hit over the past few weeks at our house. Its moist, rich, decadent and totally guilt free. When i asked my 4 year old to give it a score out of 10 he gave it an 11, so give it a go and let me know how you go. happy baking everyone!!!

INGREDIENTS:

• 1 400ml can Coconut cream (1 cup for cake),
• 2 Free range Eggs,
• ½ Cup Maple Syrup,
• 1 tsp. Vanilla extract,
• 1 Cup brown rice Flour,
• 1 Cup Almond Meal,
• ½ Cup desiccated coconut,
• 1 ½ tsp. Baking powder
• Oil spray,

WHAT TO DO:

• Preheat oven to 170 degrees. Spray tin liberally with oil spray.Combine all wet ingredients in a bowl and mix until well combined. Stir through dry ingredients. Pour into prepared rectangle flan or round cake spring form tin and bake for 20-25 min or until set and golden.

ICING:

• 1 cup pitted Dates chopped well,
• Remaining coconut cream,
• 3 tbsp. cocoa powder,

• Combine chopped dates and coconut cream in a small saucepan. Bring to boil and simmer for 5 minutes until well softened, stirring often. Add cocoa powder and blend with a blender or hand held stick blender until smooth and creamy. Ice cake while warm and allow to set in the fridge. Cake will last up to 5 days in refrigerator.Enjoy!!!