Strawberry & Coconut cream short cake

Strawberry & coconut cream short cake.

Gluten free, dairy free, low GI, sugar free and protein rich

(All ingredients available at local health food shop)

Cake:

1 can drained organic butter beans

1teaspoon Bi-carb soda

1/3cup Honey

2/3cup Almond meal

120mls  melted Creamed coconut flesh

4 free range or organic eggs

1teaspoon organic vanilla essence

Topping:

1can organic coconut cream

1tablespoon  Xylitol

1teaspoon organic vanilla essence

100mls softened creamed coconut flesh

Cake Method:

Drain the butter beans and add to a food processor. Add all ingredients accept
the almond meal and bi-carb soda..

Once combined slowly add the almond meal and bi-carb soda . Mix well then put
into a flan pan.

Cook on 150'c for 1/2 hr. Let cool then add the coconut topping.


Coconut cream topping method:

Make sure all ingredients are at room temperature and melt the creamed coconut
flesh. Then add altogether and mix until all combined with a "fluffy"texture.

Place on the cooled cake and add the strawberries. You may add whatever fresh
berries you like.



Recipe created by Fenella Jane 29/9/13