Gluten-Free, dairy free, light and refreshing citrus with the tropical twist of coconut flakes, coconut oil and coconut yogurt.
Course Cakes, Dessert
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8servings
Calories 300kcal
Ingredients
Oat Flour - 2 1/2 cups
Coconut flakes - 1/2 cup, 1/4 cup extra for topping
Baking powder - 2 tsp
Salt - 1/2 tsp
Coconut oil - 1/4 cup, melted, plus 1 tbsp for the pan
Eggs - 3, separated
Sugar - 3/4 cup
Coconut yogurt - 1 1/2 cups
Orange juice and zest - 1/4 cup juice from 2 mandarin oranges (or 1 navel orange) 2 tbsp zest (save some for garnish)
Orange marmalade - 8 oz
Instructions
Preheat oven to 350
In a medium mixing bowl add oat flour, coconut flakes, baking powder, and salt and set aside.
Whip egg whites until light and fluffy and set aside.
In a larger bowl mix egg yolks, sugar, juice and zest (save some for garnish). Whisk until light and creamy.
Slowly stir in dry ingredients, and yogurt. Fold in egg whites.
Place in an oiled spring-form pan, or 2 small cake pans.
Bake for 35 - 45 minutes until tester comes out clean.
Once the cake has cooled, slice the cake open into two layers (if spring-form), or remove 2 small cakes from cake pans.
Spread half of the marmalade on the bottom layer. Set the top layer in place. Brush remaining marmalade across the top and around the sides of the cake.
Sprinkle coconut flakes across the top, and pat flakes around the sides. Finish with just a little more orange zest across the top.