Coconut Pudding with Cream

A quick vegetarian dessert featuring a blended coconut and cocoa sponge cake served with drizzled double cream.

Estimated Nutrition

Calories

1452.4

kcal / serving

1452.4 kcal total

Carbs

104.6g

per serving

104.6 g total

Fat

102.2g

per serving

102.2 g total

Protein

28.5g

per serving

28.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

BakingIngredients

Dairy

for greasing

piece

free-range

Fruits

fresh, grated

Turn the cake out onto a plate.

Spoon the dough into the tin and bake for six minutes until golden.

Preheat the oven to 200°C.

Slice the cake and drizzle with cream to serve.

Blend butter, sugar, coconut, flour, cocoa, and eggs in a food processor.

Grease a small loaf tin with butter.