• 110g creamed coconut
• 275ml water
• 110g carob flour
• 2tsp baking powder
• 350g wholemeal flour (sieved)
• 225g soft light brown sugar
• 1 large orange (juice and zest)
• 1 lemon (juice)
• 165ml sunflower oil

1. Preheat the oven to 180c
2. Line a 20cm round cake tin
3. Heat the water and coconut in a small pan until the cocunut has melted. leave to cool
4. Sieve the carob, flour and baking powder into a large bowl. Throw out the wholemeal bits left over
5. Add the remaining ingredients, including the coconut, and mix well
6. Pour into the cake tin and bake for 90 minutes
7. Leave to cool in the tin for 10 minutes then allow to cool completely on a wire rack

My mum’s recipe. Bless my innocent little heart – I used to think this was a treat and then I discovered chocolate. I had this for the first time as an adult when i made it last year and instead of the dry mud my cynical old heart was expecting, it tasted like a happy spoilt childhood