This deliciously light, creamy sponge is the perfect Paleo alternative to the traditional Victoria sandwich we all know and love. Created by Jenna Hope for our #cocotarget competition we absolutely LOVE it!
What’s In It?
1 1/2 bananas (about 180g)
75g desiccated coconut (extra for dusting)
50g Cocofina coconut sugar (or to taste depending on your sweet tooth)
2 tsp baking powder
2 tsp vanilla essence
pinch of salt
350g frozen berries
30g chia seeds
2 tbsp maple syrup
200ml coconut cream (leave the watery bit in the bottom of the tin)
How Do I Make It?
Preheat the oven to 180 degrees C.
Place all the ingredients for the jam in a saucepan and leave to cook on a low heat. Remember to stir regularly to prevent burning.
In a clean bowl combine the eggs and the bananas.
In a separate bowl combine the coconut flour, desiccated coconut, coconut sugar, vanilla essence, baking powder and salt.
Slowly pour the wet ingredients into the dry ingredients whilst continuing to mix.
Gradually pour the coconut milk into the mixture to help loosen it up.
Grease two circular 7″ baking tins with Cocofina coconut oil.
Divide the mixture between the tins and place in the oven for 25-30 minutes.
Whilst the sponge is cooking, check the jam to ensure it is thickening up and creating a jam-like consistency.
Once the cakes are cooked (you can test this by inserting a skewer into the centre of the cakes, if it comes out clean then it’s all good to go, if it leaves some residue then pop it back in the oven for a few more minutes), remove from the oven and leave to cool.
Once cooled, flip the cakes out of the tins.
Whip the coconut cream (note: it won’t whip exactly like normal cream, but whip until thick enough to spread).
Spread the cream thinly on the base of one cake. Reserve 2tbsp for the top of the cake. Then spread the jam onto the inside of the other and close together like a sandwich.
Spread a thin layer of coconut cream onto the top of the cake, dust with desiccated coconut and place berries on the top.
Serve up and ENJOY!