Peach Jam Topped Coconut Cake

Apple and Cinnamon with Fruity Streusel
Makes: 25 cm round cake



Peach Jam:


1 large can Peaches in Juice – drained (keep the juice)

½ cup coconut sugar

1 tsp vanilla

½ cup chopped dates

½ cup coconut flakes

½ cup walnut pieces




2 cup LLWF Self Raising Flour

½ cup coconut sugar

½ cup fine dried coconut

2 tbs ground chia soaked in 6 tbs water for 15 minutes

2 tsp vanilla

½ cup coconut oil

¾ cup of the Peach Juice






  1. Add peaches, sugar, vanilla and dates to medium pot and simmer on low unti the dates have softened and the sauce and reduced by about half and become thick.

  2. Add the coconut and walnut and mix through while it is warm.

  3. Allow to cool while you prepare the cake




  1. Add the self raising flour, sugar and coconut to a mixing bowl and stir to combine.

  2. Add the soaked chia, vanilla, coconut oil and juice to a blender an blend until smooth and creamy then add to the dry mix and stir through until you create a thick dough

  3. Spoon the dough into the prepared cake tin and flatten the top with the back of a a damp spoon.


  5. Spoon the Peach Jam onto the top of the cake spreading evenly to cover the cake

  6. Bake for 30 minutes then allow to cool before slicing.

  7. Keeps for up to a week.

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