Leisha Mulvey Fit

Makes 6-8 portions | Prep time: 45mins | Bake time: 30 mins 

Ingredients:

Cake:

• 1 Lucuma & Coconut baking mix 
• 4 medium, organic eggs
• 200ml non-dairy milk 
• 60ml melted coconut oil 
• 25g Cacao Powder

Frosting:

• 1 Can Full FatCoconut Milk chilled 
• Handful raspberries 
• 1/4 tsp vanilla extract
• Raspberries for decoration 

Directions: 

1. Preheat oven to 170C /150C fan /Gas mark 3.  
2. Whisk the eggs, oil, and milk together. Add the contents of the Lucuma & Coconut muffin mix and the cacao powder. Mix until you have a smooth texture. 
3. Spoon the mixture into a cake tin, I use non stick baking sheets.
4. Bake for 20-30 mins until a knife comes out clean.
5. Leave the cake to cool in the tin for 10 mins then transfer to a wire rack to cool off completely.
6. In the mean time make he frosting. Scoop out the solidified coconut cream from the coconut milk tin and place it in a cold mixing bowl. Add the blended raspberries and vanilla extract and whisk until it becomes light and fluffy.
7. Once cool cover your cake with the icing and add raspberries for decoration. 

You can store the left over cake in an airtight container in the fridge for up to 2 days or freeze it… good option for portion control !