25 mins Cook time
55 mins Total time
1 hours 15 mins
320g Koko Original
2 Tsp. Lime juice
400g Koko Plain
2g Vanilla paste of essence
500g Caster sugar
450g Plain flour
100g Cocoa powder
250g Desiccated coconut
½ tsp. Sea salt
2 Tsp. Bicarbonate of soda
2 Tsp. Baking powder
Koko Spread (for greasing)
400g Koko Spread
400g Coconut cream
50g Coconut oil
75g Cocoa powder
400g Icing sugar
200g Coconut chips
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Pre heat oven to 180C.
Grease a 6 inch cake tin with Koko Spread
Mix Koko Original, lime juice, Koko Plain and vanilla paste of essence in a mixing bowl.
In a separate bowl, sift the caster sugar, plain flour, cocoa powder, desiccated coconut, sea salt bicarbonate of soda and baking powder and mix.
While whisking all the wet ingredients together, slowly incorporate the dry ingredients a little at a time. Mix until smooth.
Pour mixture into the tin, smooth out the top of the cake mixture then place in the oven for 45 mins.
Whilst the cake is cooking prepare the buttercream. Put Koko Spread into a clean towel and squeeze out the excess water.
Place the Koko Spread in a saucepan with the coconut cream, coconut oil, cocoa powder and icing sugar and gentle heat until mixture combines then place in bowl and allow to cool on the side.
After 45 minutes test the cake by stabbing with a knife and if no raw mixture is on the knife the cake is cooked. Place the cake to one side to cool.
Whilst the cake is cooling, place coconut chips on a tray and toast in the oven for 6 minutes.
When cake is cool, carefully cut in half and place the top half to one side. Fill the middle with the buttercream then place the top half back onto the cake. Use the remaining buttercream to spread over the rest of the cake.
Finally toss the toasted coconut chips over the cake.
Yum! Perfect breakfast 💓
Deliciously mellow dairy-free alternative #cheese 😋
Your yoghurt is amazing! I have it on my cereal most days 💛