Coconut Cake with Golden Banoffee Yogurt Frosting
(made with a 22-23 cm cake tin) Ingredient 200 gr of gluten-free flour mix/spelt flour/white flour 50 gr of buckwheat or oat flour 80-100 gr of coconut or cane sugar 90 ml of aquafaba (tinned chickpeas water) 80 ml of coconut milk from a carton, not a tin 60 ml of sunflower or mild olive oil 1 tsp of vanilla extract 2-3 drops of coconut extract a pinch of salt 1 tsp of baking powder 100 gr of coconut or almond yogurt (caramel or plain) 1/2 tsp of ground turmeric 2 tbsp of ban
