Ingredients
- 150 g caster sugar
- 2 large eggs, room temp
- 1/2 cup peanut butter, smooth, no added sugar or salt
- 3/4 cup So Good™ Unsweetened Almond Milk
- 150 g margarine, melted and cooled
- pinch salt
- 1 tsp vanilla essence
- 1 1/2 cups white self-raising flour (200 g)
- 2 Tbs cornflour (20 g)
- 3/4 cup So Good™ Unsweetened Almond Milk
- 100 g dark chocolate, coarsely chopped
- 1/4 cup cocoa powder
- 2 Tbs icing sugar
- 1/3 cup chopped unsalted peanuts
- 1/3 cup desiccated coconut
Method
Step 1
Preheat oven to 180°C. Line base and two long sides of a 23 x 33 tin with baking paper.Step 2
In a large bowl, whisk caster sugar and eggs for 1 minute until pale and foamy. Whisk in peanut butter.Step 3
Add peanut butter,Step 4
Transfer batter to prepared tin, smooth surface, and bake 18 - 20 min until the cake is golden and a toothpick inserted into the centre comes out clean. Cool in tin for 5 minutes, then turn out onto a wire rack and cool completely.Step 5
To make the glaze, placeStep 6
Trim edges of cake and cut into 20 pieces. Combine chopped peanuts and coconut in a small bowl. Using a fork to support a piece of cake, dip base into bowl of glaze, then spoon the chocolate glaze over top and sides to coat evenly. Transfer to a rack or piece of baking paper, and sprinkle top with coconut mixture. Repeat with remaining cake pieces.