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I truly cannot thank you enough and I hope you enjoy our little coconut cakes. Be sure to let me know.
Coconut Crumble Cakes
- 1/2 cup desiccated coconut
- 1 tablespoon honey*
- 1 tablespoon coconut oil
- the cakes
- 2/3 cup coconut flour
- 1 cup desiccated coconut
- 4 tablespoons honey*
- 1 cup coconut cream
- 5 eggs
- 1 teaspoon concentrated natural vanilla extract
- Preheat your oven to 175°C or 350°F
- Grease 12 holes of a muffin tin.
- Place the crumble ingredients into your food processor and quickly pulse to combine, leaving plenty of texture. Set aside.
- Add the coconut flour and desiccated coconut for the cakes into the food processor and quickly pulse to combine and break down the desiccated coconut.
- Add the honey, cream and vanilla. Combine.
- Add the eggs and combine.
- Spoon the mixture into the prepared muffin holes and level the top with the back of a spoon.
- Sprinkle the crumbly even over the cakes and gently press it into the tops of the cakes.
- Bake the cakes for 25 minutes. Remove from the oven and cool for 5 minutes before transferring to a cooling rack.
*you can use rice malt syrup if you prefer