Olive Oil Coconut Cake with Cream Cheese Frosting

Olive oil in cakes gives them a richness and keeps them really moist. This cake is generous and tasty - give drizzling a little oil over it a go - it's a 'thing', and you might just love it.

Olive Oil Coconut Cake with Olive Oil Spike Cream Cheese Frosting

SERVES: Makes 1 x 31cm loaf cake

INGREDIENTS

Cake

1 cup (200g) Cockatoo Grove Organic Australian Extra Virgin Olive Oil

1⅓ cups (250g) raw sugar

2 tbs vanilla extract or vanilla bean paste

3 eggs

2 cups (250g) plain flour

1¼ cups (80g) shredded coconut

1 tsp (6g) baking powder

½ tsp (2g) bi-carb soda

½ tsp (2g) sea salt

1 tbs lemon juice

1 cup (220g) thick unsweetened coconut yoghurt

Olive Oil Spiked Cream Cheese Frosting

375g cream cheese

2 tbs Cockatoo Grove Extra Virgin Olive Oil

⅔ cup (80g) icing sugar

1 tsp vanilla extract or vanilla bean paste

Zest of 1 lemon

METHOD

Preheat your oven to 180°C/350°F (fan forced).

Grease and line a 31cm long loaf tin.

In a large mixing bowl whisk together the olive oil, sugar, vanilla, and eggs until smooth.

Add the flour, coconut, baking powder, bi-carb soda, sea salt, lemon juice, and yoghurt, and gently fold to combine.

Pour the mixture into the pre-lined tin.

Bake at 180°C/350°F for 50 minutes.

Allow to cool in tin for 10 minutes then remove from tin and cool completely.

Meanwhile, beat all frosting ingredients together until smooth. Once cake is cool, top with frosting, sprinkle with coconut and drizzle with a little Cockatoo Grove Organic Australian Extra Virgin Olive Oil.

Olive Oil Coconut Cake with Olive Oil Spiked Cream Cheese Frosting

BAKING SWEET VEGETARIAN