Avocado-Lemon-Cake with coconut milk

Name: Avocado-Lemon-Cake with coconut milk
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 2 can(s) (à 400 ml) Coconut milk; 300 g Flour; 200 g Whole-wheat flour; 3 TSP Baking Powder; 5 TABLESPOONS ground poppy seed; 1 ripe avocado; 250 ml Sunflower oil; 450 g Sugar; 250 g mixed berries (e.g. strawberries, currants, blueberries, blackberries, raspberries); 250 ml apple juice; 2 TABLESPOONS Pudding powder vanilla flavor; 7-10 Tbsp Oil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

2 can(s) (à 400 ml) Coconut milk
300 g Flour
200 g Whole-wheat flour
3 TSP Baking Powder
5 TABLESPOONS ground poppy seed
1 ripe avocado
250 ml Sunflower oil
450 g Sugar
250 g mixed berries (e.g. strawberries, currants, blueberries, blackberries, raspberries)
250 ml apple juice
2 TABLESPOONS Pudding powder vanilla flavor
7-10 Tbsp Oil

Directions

1
Separate solid coconut cream and coconut water. Chill the coconut cream. Mix flour, baking powder and poppy seeds. Halve the avocado, remove the core and peel the flesh. Blend the avocado pulp, oil and 300 g sugar with a hand blender for about 2 minutes.
2
Add coconut water and flour mixture alternately. Pour into an oiled rectangular springform pan (24 x 35 cm). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Let the finished cake rest in the mould for approx. 10 minutes, then remove from the mould and let it cool down
3
Select the fruit, wash it and cut it into small pieces according to size. Bring juice to the boil, except for 4 tablespoons and 50 g sugar. Stir pudding powder and 4 tablespoons of juice until smooth and bind the boiled juice with it. Add fruits, stir in and put in a cool place
4
Whip the coconut cream and 100 g sugar with the whisk of the hand mixer. Spread the coconut cream and groats on the cake
5
Waiting time approx. 1 hour