Part of my journey meant getting off of everything I was dependent on for depression & anxiety & start figuring out my own body chemistry and what foods worked and didn't. This meant tackling life on my own terms & incorporating a diet that focused on vitamins and fresh food. Part of committing to my goals included eating food that fueled my brain, my gut (very important), and was healthy for my metabolism and eating at the right times (a la Vince Sant). 

I turned to nootropics, I started incorporating energy and metabolism boosting basics like Turmeric, Ashwagandha, L-Theanine, Ginsing and Ginger. And healthy collagen enhancing drinks, which helps with weight, helps with your joints, and helps with gut health and maintaining a healthy weight.

I was all in.  I incorporate all of the above in my food, and I am always on the look-out for new and exciting recipes to try. It's all about testing it out to find out what works best for you! This should be exciting! So try out the recipes below and let me know which ones strike your fancy ;)

P.S. Whilst the recipes are not my own, these are all taste tested by an expert (i.e. moi ;)

So I'll kick this off with one for the #Win.

Equipment

    • 2x 20 cm (8 in) baking pan

    • Stand Mixer

    • Hand mixer

Ingredients

COCONUT CAKE LAYERS

    • 100 g unsweetened shredded coconut

    • 260 g all-purpose flour

    • ¾ teaspoon baking powder

    • ¾ teaspoon baking soda

    • ¾ teaspoon salt

    • 180 g butter room temperature

    • 300 g granulated sugar

    • 4 large eggs room temperature

    • 120 g sour cream room temperature

    • 120 g full-fat coconut milk room temperature

    • 60 g vegetable oil e.g. canola oil

    • 2 teaspoon vanilla extract

    • ¼ teaspoon coconut extract optional

COCONUT CREAM CHEESE FROSTING

    • 300 g butter

    • 150 g full-fat cream cheese

    • 550 g powdered sugar

    • 1 teaspoon full-fat coconut milk

    • ½-1 teaspoon coconut extract

    • ½ teaspoon vanilla bean paste

    • coconut flakes for decoration

Instructions

 

COCONUT CAKE

    • Preheat the oven at 170ºC/340ºF conventional oven and line 2x 20 cm/8 inch baking pan with parchment paper

    • Start by blending the shredded coconut into a flour-like consistency.

      100 g unsweetened shredded coconut

    • Sift together the blended coconut, all-purpose flour, baking powder, baking soda and salt and set it aside.

      260 g all-purpose flour,¾ teaspoon baking powder,¾ teaspoon baking soda,¾ teaspoon salt

    • In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on medium-high speed for 3 minutes.

      180 g butter,300 g granulated sugar

    • Add the eggs two at a time into the mixture and mix until combined.

      4 large eggs

    • Continue by adding half the dry ingredients, on low speed, mixing until just combined.

    • Then add the sour cream, coconut milk, vegetable oil, vanilla extract and coconut extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.

      120 g sour cream,120 g full-fat coconut milk,60 g vegetable oil,2 teaspoon vanilla extract,¼ teaspoon coconut extract

    • Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients are combined.

    • Pour the cake into the prepared pans and bake for 20-23 minutes or until a cake tester comes out clean.

    • Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.

CREAM CHEESE FROSTING

    • Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.

      300 g butter,150 g full-fat cream cheese,550 g powdered sugar

    • In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.

    • Add the cream cheese, vanilla bean paste, coconut milk and coconut extract and cream it together with the butter for 1 minute.

      1 teaspoon full-fat coconut milk,½-1 teaspoon coconut extract,½ teaspoon vanilla bean paste

    • Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.

ASSEMBLING

    • Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.

    • Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and cover the whole cake in a thin crumb coat. Place it in the refrigerator for 20 minutes so it is easier to frost the cake with the remaining buttercream.

    • Add the remaining frosting, and even it out over the cake & sprinkle on coconut flakes with flair!