Feijoa and Sour Cream Cake
1 cup Desiccated Coconut - ground in blender till very fine
2 cups almond flour
1 cup of feijoa flesh, chopped
150g sour cream
50g butter, melted
1 tsp baking soda
2 tsp vanilla essence
2 tsp cinnamon
1/2 tsp salt
1/4 cup coconut sugar (or other sweetener).
Place all ingredients in a bowl and mix well.
Place in a lined tin and bake at 180C for 35-40 mins or until a skewer comes out clean.
Coconut Sugar Cinnamon Buttercream Icing
150g I Am Vital Coconut Sugar Icing powder
60g of softened butter
1 tsp vanilla
1/2 tsp cinnamon
1-2 tsp milk (any type)
Beat all ingredients together on a low speed until combined. Add more milk if needed to achieve the desired consistency.
Once cake has cooled completely spread the icing over the cake.
Serve and enjoy.