I love Instagram. For many reasons but especially when I find out about new recipes.
At the moment I crave anything sweet. Breast feeding two babies has turned me into a ravenous eater. I can't muck about if I get a free 5 minutes, I eat.
Rather than feeding my sweet tooth with chocolate (which is what I have been doing) I have been trying to bake an almond based cake for snacking on. For two reasons, Rob is on a gluten free diet, and an IG friend, @jenni1029, kindly sent me a book "Mother Food" which notes that almonds are lactogenic. Since then I've regarded any cake with almond meal as an essential dietary requirement. So I was a bit excited when I saw this cake pop up on my IG feed. The recipe was kindly passed onto me from @brionyk and she had sourced it from @andykitten.
Robert's Coconut cake
125g SR Flour (or as I did 60g GF flour, 70g almond meal and 2 tsps baking powder)
1 cup desiccated coconut
3/4 cup caster sugar
1/2 cup of milk
Heat oven 180 degrees
Line 23cm round cake tin
Melt butter and allow to cool.
Mix all dry ingredients together.
Pour in butter and mix.
Mix eggs and milk together and then add to batter and mix.
Pour into cake tin and top with frozen berries, like blueberry or raspberry.
Bake for 25 minutes (I baked mine for 55 minutes until the middle stopped wobbling and a skewer came out cleanish).
It is delicious and we've nearly eaten the whole thing already. It is easy to bake and easy to eat.
I love Instagram.