Fruit & Caramel Cream Cake with Coconut Flour

 Cake Ingredients 

1 cup white flour 

1/3 cup coconut flour 

1/3 cup coconut flakes 

1/2 cup raisins or dried cranberries 

1 teaspoon baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt 

1/2 teaspoon Xanthan Gum 

1/2 cup honey 

220 g canned fruit cocktail with the liquids 

2 eggs 

Caramel Cream Ingredients  

3/4 cup coconut milk  

100g butter  

1/2 cup honey  

A pinch of salt  

1 tsp vanilla extract  

For Garnish  

1 orange cut into semicircles  

Cake Preparation  

Preheat oven to 175 degrees Celsius and grease and flour a around springform baking pan.  

Mix together flour, coconut flour, coconut flakes, raisins, baking powder, baking soda, salt and xanthan gum.  

Whisk the remaining ingredients in a separate bowl.  

Stir the dry ingredients into the wet until the mixture is uniform and without lumps. 

Pour into the pan and bake for 35 minutes. 

Cool while making the caramel cream. 

Preparation of Caramel Cream 

Mix together the coconut milk, butter, honey and salt, place over low heat and bring to a boil while stirring. 

Once the mixture is boiling, lower the heat and let it simmer until the amount of cream is about a cup. 

Add in the vanilla while stirring. 

With a wooden skewer make deep holes in the cake about 1/2 a cm apart. 

Pour the hot cream over the cake. 

Garnish with orange slices. 

Serve immediately as long as the cake is lukewarm. 

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Hi, My name is Ilana,

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