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Coconut Loaf Cake

Ingridients:

- 200g coconut flour

- 360g canned coconut milk

- 360g roasted almond milk

- 100g honey

- 275g banana, mashed

- 100g dark chocolate drops

- 4 eggs

- 80g wholegrain tahini

- 6 tbsp water

- 2 tsp baking powder

- 2 tbsp coconut oil

- 1 tsp vanilla extract

- Cinnamon

- Orange zest

For topping (optional):

125ml canned coconut milk, refrigerated

- 40g honey spread with cacao and banana

- 20g dark chocolate, melted

In a large bowl add the tahini, water and whisk until it gets creamy.
Add all the rest ingredients for the cake and mix well until they combine.
Coat a 10x40cm pan with a non stick baking paper, add the cake mixture and bake at 180-190*C for about 1 hour and 15 minutes. (You can check if the cake is ready by dipping a toothpick into the cake. If it gets out almost dry, it’s ready)
If you using chocolate topping: Whip the coconut milk with a hand mixer. When it gets creamy, add the honey spread and mix well. (If it needs, place it in the refrigerator)
Once the cake gets cool, pour the chocolate topping and add the melted chocolate.
(Keep leftover cake in the refrigerator)

Recipe by @healthytasteland