Chocolate buttercream 125g butter, at room temperature 185g (1½ cups) icing sugar, sifted 2 tablespoons cocoa powder, sifted
Preheat oven to 180°C (160°C fan-forced). Grease a square 20cm cake tin with melted butter and line the base with non-stick baking paper.
Combine the butter, sugar and milk in a medium saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture is combined (see Baker's Tips). Remove from heat and use a fork to whisk in the eggs and vanilla.
Sift together the flour, cocoa powder and baking powder into a large bowl. Stir in the coconut. Add the butter mixture and use a balloon whisk to stir until just combined.
Spoon the mixture into the prepared tin and use the back of a metal spoon to smooth the surface. Bake in preheated oven for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool (this will take about 1½ hours).
To make the Chocolate buttercream, use an electric mixer to beat the butter, icing sugar and cocoa powder in a medium bowl until pale and creamy and it is a smooth spreadable consistency. Spread the cooled cake with the buttercream and cut into portions to serve.
Don’t overheat the butter mixture – as soon as the butter melts and the sugar has dissolved, remove it from the heat.
This cake will keep in an airtight container at room temperature in a cool spot for up to 3 days.
Wickedly rich, this gluten-free brownie can match it with the best of them. Fudgy, rich and studded with tart raspberries, you won't be able to stop at just one piece!
Coconut oil, to grease
150g gluten-free, good-quality dark chocolate, chopped
100g (½ cup) coconut oil
135g (¾ cup) coconut sugar
2 eggs, at room temperature, light whisked
60ml (¼ cup) coconut milk
1 teaspoon natural vanilla essence or extract
30g (¼ cup) cocoa powder
2 tablespoons coconut flour
¾ teaspoon gluten-free baking powder
50g (½ cup) almond meal
150g frozen raspberries
Pure icing sugar, to dust (optional)
Preheat oven to 160°C (140°C fan-forced). Grease a 16cm x 26cm shallow slice tin with coconut oil and line the base and long sides with one piece of baking paper.
Place the dark chocolate and coconut oil in a medium heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Stir occasionally until chocolate and coconut oil melt and the mixture is smooth. Remove bowl from the saucepan.
Add the sugar, eggs, coconut milk and vanilla to chocolate mixture and use a balloon whisk to stir until well combined. Sift together the cocoa powder, coconut flour and baking powder into a bowl, add the almond meal and stir to combine. Add to chocolate mixture and stir with a spatula until just combined. Add the frozen raspberries and fold gently until just combined.
Pour mixture into prepared tin and use the back of a metal spoon to spread evenly. Bake in preheated oven for 35 minutes or until moist crumbs cling to a skewer inserted in the centre. Cool in tin and then chill for at least 1 hour (see Baker's Tips).
Remove brownie from the tin using the baking paper to carefully lift it out. Cut into portions and serve dusted with icing sugar, if desired.
These brownies are a little more fragile than normal fudge brownies and will be easier to cut if you chill them for at least an hour before removing from the tin to cut.
These brownies will keep in an airtight container in the fridge for up to 5 days. Serve straight from the fridge or stand at room temperature for 30 minutes before serving.
This banana bread is heaven. The addition of coconut oil adds a wonderful richness and heavenly aroma that you won’t be able to resist. This loaf also keeps well and becomes more moist and flavoursome with time, so try not to eat it all at once! It's wonderful served on its own or toasted and spread with butter or ricotta and drizzled with honey.
Melted coconut oil, to grease
240g (1½ cups) wholemeal spelt flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
70g (1 cup) shredded coconut
100g (½ cup) coconut oil, at room temperature
180g (1 cup) coconut palm sugar
2 large (about 200g each) very ripe bananas
130g (½ cup) Greek-style natural yoghurt
Preheat oven to 180°C (160°C fan-forced). Grease a 21 x 10.5 cm (base measurement) loaf pan with the melted coconut oil and line the base and two long sides with one piece of non-stick baking paper.
Sift together the flour, baking powder and bicarbonate of soda into a large bowl, returning any husks to the flour mixture. Stir in the coconut.
Use an electric mixer to beat the coconut oil and sugar in a mixing bowl until well combined (it will look like wet sand). Add the egg and beat well, scraping down the sides of the bowl if necessary. Mash the bananas, add to the coconut mixture with the yoghurt and beat until well combined. Add the dry ingredients and beat on low speed until just combined.
Pour the mixture into the prepared tin. Use the back of a spoon to smooth the surface and then tap the tin lightly on the benchtop to settle the mixture. Bake in preheated oven for 45-50 minutes or until golden brown and a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool. Serve in slices.
This banana bread will keep in an airtight container at room temperature for up to 4 days.