Olive Oil Coconut Cake with Cream Cheese Frosting
Olive oil in cakes gives them a richness and keeps them really moist. This cake is generous and tasty - give drizzling a little oil over it a go - it's a 'thing
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Cooking tools:
- Hand mixer
- Microplane
- Loaf pan
- Cooling rack
- Kitchen scale
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Parchment paper
Ingredients
- 1 cup (200g) Cockatoo Grove Organic Australian Extra Virgin Olive Oil
- 1⅓ cups (250g) raw sugar
- 2 tbs vanilla extract or vanilla bean paste
- 3 eggs
- 2 cups (250g) plain flour
- 1¼ cups (80g) shredded coconut
- 1 tsp (6g) baking powder
- ½ tsp (2g) bi-carb soda
- ½ tsp (2g) sea salt
- 1 tbs lemon juice
- 1 cup (220g) thick unsweetened coconut yoghurt
- 375g cream cheese
- 2 tbs Cockatoo Grove Extra Virgin Olive Oil
- ⅔ cup (80g) icing sugar
- 1 tsp vanilla extract or vanilla bean paste
- Zest of 1 lemon
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