ASHLEY ALEXANDER’S TOASTED COCONUT & VANILLA CAKE
by Ashley Alexander of Gather & Feast
Makes 1 23cm round cake Prep + cooking time 70 mins
CAKE
cup (190g /250ml) extra virgin olive oil cups (300g) raw sugar tbs (15g) vanilla bean paste or extract eggs cups (280g) plain flour cup (60g) shredded coconut, toasted tsp baking powder tsp bi-carb soda tsp sea salt
