125g caster sugar
½ vanilla bean, scraped or ½ teaspoon vanilla extract
½ cup coconut cream
120g coconut flour
1 teaspoon baking powder
150g cake flour
100g unsalted butter, melted
Preheat oven to 180°C and grease a regular size loaf tin.
Using an electric mixer or standing mixer beat eggs and caster sugar for 10 minutes until light and pale and then add the vanilla. Sift the coconut flour, baking powder and flour and using a whisk mix well. Mix the melted butter and coconut cream together. Add the dry ingredients and coconut cream mixture to the eggs in alternating batches and mix gently until combined. The mixture will be quite thick at this stage.
Spoon the batter into the loaf tin and bake for 30-35 mins or until a skewer is inserted and comes out clean. Allow to stand for 5 minutes before turning out onto a cooling rack.
Allow cake to cool completely and then place in the refrigerator for 1hr to allow it firm up slightly for slicing.
Cut into thick slices and pop into the toaster. Serve with chia pudding, grilled peaches and a vanilla glaze.
For the chia pudding:
Mix a ¼ cup of chia seeds with 1 cup coconut cream and refrigerate for 1 hr.
For the grilled peaches:
Brush quarters of peaches with olive oil and place on a griddle until charred
For the vanilla glaze:
Mix ½ a cup of sifted icing sugar and ½ a vanilla pod that has been scraped with a few teaspoons of water. Add the teaspoons one at a time until the desired thickness is achieved.