Lychee Strawberry Coconut Almond Cake Recipe

If you can say "lychee strawberry coconut almond cake" really quickly three times over, it's a sign you should make this cake. Heck, even if you can't, throw lychee-strawberry-flavoured caution to the wind and cook up a storm regardless.

Pairs perfectly with Small Batch Lychee & Strawberry. For obvious reasons, we suggest sipping on the booch while nibbling on (ahem, shoving forkfuls of*) the cake. Because yum.

Recipe by Jacqueline Alwill,  Remedy Drinks Accredited Nutritionist @brownpapernutrition 

INGREDIENTS

3/4 cup melted coconut oil 

1/2 cup honey 

6 eggs 

1 1/2 tbsp vanilla extract 

1 1/2 cup almond meal 

1 1/2 cup desiccated coconut 

3/4 cup arrowroot /tapioca flour 

3 tsp gf baking powder 

250g coconut yoghurt 

200g strawberries, sliced 

15 lychees, peeled and seeds removed, pulled into small pieces

METHOD

Step 1: Heat oven to 170C, grease and line 2x20cm cake tins.

Step 2: In a large mixing bowl, whisk together coconut oil, honey, vanilla and eggs, then add almond meal, coconut, arrowroot and baking powder and mix.

Step 3: Divide between the cake tins and bake in the oven for 30-35 min.

Step 4: Allow cakes to cool completely then spread half the coconut yoghurt over the base layer, top with strawberries and lychees.

Step 5: Add a skewer to the middle to hold the cake together and repeat with the remaining ingredients, decorating the top with the fruit as you feel most creative.

Slice and enjoy! Store in the fridge for up to 5 days.