Cake Ingredients
- 100g unsalted butter
- 2/3 cup Natvia
- 2 eggs
- 1 1/4 cup self raising flour
- 1/2 cup milk
- 1/2 tsp vanilla extract
Coating Ingredients
- 2 cups Natvia icing mix
- 2 tbsp dark cocoa
- 10g unsalted butter
- 100ml espresso coffee
- 1 cup dessicated coconut
Methods
- Preheat oven to 160C or 180C fan forced. Grease and line a square baking pan with baking paper.
- Combine the cake ingredients together, mix with electric beater until well combined and creamy.
- Transfer to the baking pan and bake for 20-25 minutes or until skewer comes out clean. Cool on wire rack
- Cut evenly into 5-6cm pieces, depending on the size of baking pan used.
- For the mocha coating, combine Natvia icing mix and unsweetened dark cocoa.
- Prepare 100ml espresso coffee and mix into the dry ingredients, add hot water if necessary.
- Dip the cake into mocha coating, and roll in desiccated coconut.
- Serve with hot coco or coffee, or with cream and jam.
Makes 12 cakes:
Macros for 1 serving: Calories: 172 Fat: 11.8g Carbs: 15g Fiber: 1.5g Sugar: 0.6g Protein: 3.6g
