Matcha Coconut Swirl Cake

I think it is safe to say that matcha and coconut go together like peanut butter and jam. Chocolate and ice cream, pasta and sauce. That being said, I am not the greatest coconut fan - but when it comes to using coconut flour I love the subtle flavour it adds to a baked good - and the texture is much more wholesome! Ingredients: (1 loaf cake)

- 120g plain flour

- 55g coconut flour

- 50g granulated sugar

- 50g coconut oil, melted

- 1tbsp soy yoghurt

- 2.5tsp baking powder

- 0.5tsp salt

- 250ml soy milk, mixed with 1tsp apple cider vinegar

- approx 70-100ml cold water

- 25g Natures Charm coconut matcha syrup

1.Mix the flours, sugar, baking powder and salt into a bowl until combined.

2. Stir in the milk, yoghurt and oil - adding enough water to form a batter like consistency.

3. Separate the cake batter out into two bowls - mixing the matcha syrup in one half of the mix.

4. In a lined loaf tin, dollap spoonfuls of alternate cake batter into the pan. Swirl through with a knife to create a marble effect.

5. Bake in the oven at 180C for approximately 1hr. Allow to cool before serving.

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