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8 Serves
82 Mins
Preheat your oven to 175°C and grease a round cake pan.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
109 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
70 mg / 4,700 mgSodium
119 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
25 g / 50 gSaturated Fat
12 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 gIn a mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
Beat in the eggs one at a time, then stir in the coconut milk and vanilla extract.
Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
3
g50
g10
g
Danish