Prep Time 35 minutes
Total Time 1 hour and 20 minutes
Serves 15

125 g butter, softened + 1tbsp
1/2 cup rice malt syrup + 2 tbsp
1 teaspoon vanilla extract
3 eggs
1 tbsp white chia seeds
1 3/4 cup gluten-free self-raising flour
1/2 cup milk
1/4 cup raw cacao powder
1 tablespoon butter
1/2 cup boiling water
2 cups shredded coconut
2 tbsp raspberry chia jam*

Preheat oven to 180 degrees. Grease two 20cm x 30cm cake tins. Line with baking paper.

Using an electric mixer beat first measure of butter, first measure of rice malt syrup and vanilla until pale in colour and fluffy. Add eggs one at a time along with chia seeds, beating well after each addition.

Sift half of the flour into the mixture. Fold in to combine. Add half the milk. Fold in. Repeat with remaining flour and milk. Fold through, careful not to over mix.

Spoon mixture into cake tin and smooth top.

Bake for 20-25 minutes or until a knife inserted comes out clean. Stand in pan for 5 minutes. Turn both cakes out onto a cooling rack and let cool.

Spread a thin layer of jam over both cake evenly. Using a spatula turn one cake onto the other to bring jam layers together. Cut into 15 pieces.

Bring a dry fry pan to a medium heat, add coconut. Toast for 3 minutes or until slightly golden brown. Place coconut in a dish. To make the icing combine second measure of rice malt syrup, cacao, second measure of butter and boiling water in a bowl. Stir until smooth.

Dip each piece of cake in icing on all sides. Dip in coconut on all sides. Place on wire rack over a baking tray and put in fridge for 20 minutes to set slightly.

*search our website for recipe.