8 Serves
81 Mins
Preheat your oven to 175°C and line a rectangular baking pan with parchment paper.
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Vitamin K
1 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
14 µg / 400 µgCalcium
62 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
259 mg / 4,700 mgSodium
313 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
1 g / 28 gSugar
29 g / 50 gSaturated Fat
11 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt to ensure even distribution.
In a separate bowl, use an electric mixer to cream the butter and sugar until the mixture is pale and fluffy.
Gradually incorporate the eggs and coconut cream into the butter mixture, then gently fold in the dry ingredients until just combined.
Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before spreading with mango puree and rolling it into a log shape.
3
g50
g10
g
