Thursday, 10 July 2014

Dairy Free Apricot, Coconut and Orange Cake

At an excellent seminar at IE Produce recently I was introduced to COYO, a Coconut Milk Yoghurt alternative. I bought a tub of it and created this incredibly easy dairy free cake which can easily double as a dessert. It makes a large cake which will easily serve 8 people.


1 1/2 cups of castor sugar
finely grated rind of 1 orange
2 large eggs
1 cup of rice bran or other vegetable oil
1 teaspoon of vanilla essence
1 cup of COYO coconut milk Yoghurt alternative
2 cups of self raising flour (sieved)
1 820 gm can of halved apricots in fruit juice (well drained)


Put all ingredients (except the apricots) in a large bowl
Beat with a hand held electric beater for about a minute until all the ingredients are well mixed
Scrape into a 25 cm lightly greased silicone cake mould or baking paper lined spring form cake tin.
Bake at 190 degrees for 20 minutes.
Have drained apricots ready and quickly arrange on top of the cake.
Put back in 180 degree oven for about 25 minutes until cake is done.

To find out more about this new product I found this review really useful.


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