Line a standard sized round cake tin and line the base with parchment paper and grease with olive or coconut oil
Cream your coconut oil and syrup for 1 minute with beaters OR on speed 7 on a MyCook / Thermomix
Then add your eggs and cream a further 30 seconds, same speed
Then add everything else and mix until all combined. In a MyCook / TM, that’s 10 seconds speed 6
T0 ensure the most airy result possible, you can take time to sift all the flours into the bowl if you fancy.
Then bake 30 mins and start checking – different ovens will vary.
Two tests to know you’ve cooked it enough…
Do the skewer test in the middle of the cake – clean when it comes out? You’re done.
Press gently on the cake on the sides and a little more towards the middle. Does it bounce back or sink? It should bounce back, so give it another 5-8 mins if not.
Just before it’s ready to come out, or while it’s cooling, mix up and heat your syrup to brush on top of the cake. Brush it on with a pastry brush OR avoid this step altogether, it’s not crucial.
And… voila. You’re done. Two ways to present it. As a cake as is OR press little rounds out of it and ‘eat the outy bits’ behind the scenes and save the pretty discs for serving. I stacked a couple with a littel more coconut yoghurt in between and on top. Your choice!