Decadent Avocado Brownie with Easy Avocado Ice-cream
★★★★★ 4.3 (16)
Credit
Whisk media group
Credit
Whisk media group
Ingredients
Avocado cake
coconut icing
Method
Avocado cake
- Preheat oven to 160C fan forced and line a loaf tin with baking paper
- Place flour, cornflour, baking powder, sugar and coconut in a large bowl and mix together. Make a well in the centre and add the oil, eggs, lemon rind, avocado and coconut milk. Whisk until just combined
- Pour into loaf tin and bake for 50 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in tin completely
- Meanwhile, make the icing
- When ready to serve, spoon the icing over the cake and scatter with shredded coconut
coconut icing
- Place the coconut cream in the fridge for 24 hours. Once chilled completely, remove the top firm creamy layer and place in a large bowl (you should have about 3/4 cup).
- Add the honey to the coconut cream and whisk until slightly thickened and combined. Refrigerate until required.
Tips & Hints:
- Coconut cream varies in consistency from brand to brand and after refrigeration, some coconut creams may be thicker than others. If your icing is very thick, add a few tablespoons of coconut milk or water to thin the icing
Avocado cake
- Preheat oven to 160C fan forced and line a loaf tin with baking paper
- Place flour, cornflour, baking powder, sugar and coconut in a large bowl and mix together. Make a well in the centre and add the oil, eggs, lemon rind, avocado and coconut milk. Whisk until just combined
- Pour into loaf tin and bake for 50 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in tin completely
- Meanwhile, make the icing
- When ready to serve, spoon the icing over the cake and scatter with shredded coconut
coconut icing
- Place the coconut cream in the fridge for 24 hours. Once chilled completely, remove the top firm creamy layer and place in a large bowl (you should have about 3/4 cup).
- Add the honey to the coconut cream and whisk until slightly thickened and combined. Refrigerate until required.
Tips & Hints:
- Coconut cream varies in consistency from brand to brand and after refrigeration, some coconut creams may be thicker than others. If your icing is very thick, add a few tablespoons of coconut milk or water to thin the icing
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Tom
Perfect for my mum - So light and easy to make. My mum loved it.
Sharon
OMG amazing! - Hi - I made this cake for Mother's Day and it was fantastic. Thank you
+ 38 star only ratings in addition to the reviews above
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