We just can't get enough of Henrietta Inman and her wholesomely awesome recipes. If you haven't already bought her new book, The Natural Baker, then you're missing out.

After her amazing blood orange, chocolate tart made using our Maple, Toasted Rice and Pink Salt SNAPS we had to get her to do something with the Coconut & Lucuma ones didn't we! So here it is...


Crazy coconut and chocolate cake with whipped coconut yogurt cream

I love the bitterness of dark chocolate with creamy, vanilla-y coconut and fresh-flavoured yogurt. They all come together gorgeously in this cake, which would be great for any celebrations… of course, always topped with Doisy & Dams Coconut & Lucuma SNAPS!


100g virgin coconut oil

100g 70% dark chocolate, I love to use D&D coconut and lucuma or maca, vanilla and cacao nibs

100g dessicated coconut

100g coconut yogurt

Pinch sea salt flakes

1 tsp vanilla extract

3 large free-range eggs, separated

50g coconut sugar or light brown muscovado sugar


Whipped coconut yogurt cream

 2 tins coconut milk (put in the fridge the night before making the cake

300g coconut yogurt

1/2 tsp vanilla extract or ¼ vanilla pod, cut lengthways and seeds scraped out

Coconut and lucuma SNAPS, toasted coconut flakes and edible flowers, optional, to serve



Preheat the oven to 180oC. Grease the bottom and sides of three, 18cm loose-bottomed cake tins and line the base with parchment paper.


Melt the coconut oil and chocolate in a bain-marie. Once melted, remove from the hear and stir in the desiccated coconut and yogurt, sea salt and vanilla extract. Add the egg yolks and mix in quickly.


In a clean bowl or freestanding mixer fitted with a whisk, whip the egg whites until peaks. Reduce the speed of the whisk and add the sugar until just combined. Fold the eggs whites into the chocolate and coconut mix, a third at a time, stopping when just combined.


Divide the mix between the three tins and bake for 10 minutes or until just firm to touch and a skewer inserted in the centre of a cake comes out clean. Leave to cool and make the whipped cream.


Open the tins of coconut milk and remove the thick part at the top of the tin. You want to get 300g of this thick part. Leftover can be used to make curries, soups, smoothies and porridge! Add the coconut yogurt and vanilla and whip with a whisk until smooth. Divide the cream between the three cake layers. Finish the top layer with coconut and lucuma SNAPS, toasted coconut flakes and edible flowers, optional, and serve.


NOTE: this recipe is also dairy and gluten free. If you don’t have any allergies, Greek-style yogurt, the thickest you can find, will also work in place of the coconut yogurt.

Jump on down to our shop to snack snaps and choccy.