Bounty Cake
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Prep Time
10 MINS
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Cook Time
25 MINS
- KCals 77
- Carbs 2G
16 Servings
Ingredients
- 75 g defattened coconut flour such as Sukrin coconut flour
- 70 g reduced fat spread
- 6 tbsp granulated sweetener
- 6 medium eggs
- 50 g plain chocolate chips
- 1 tsp reduced calorie hot chocolate powder
- 2 tbsp desiccated coconut
Instructions
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Preheat the oven to 180°c. Beat together the reduced fat spread with the granulated sweetener until light and fluffy.
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Add the eggs, one at a time until fully incorporated. Don't worry if the mixture looks like it is separating or curdling!
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Add the coconut flour and beat well. Leave to stand for 5 minutes.
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Stir in the chocolate chips and the desiccated coconut and pour the mixture into a lined, 8 inch loose-bottomed cake tin. Bake for 25 minutes or until golden.
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Leave to stand in the tin for 10 minutes before turning out onto a wire rack. Once completely cool, dust with the hot chocolate powder for an extra chocolaty hit! Cut into 16 slices and serve.