Bounty Cake

Instructions

1. Preheat the oven to 180°c. Beat together the reduced fat spread with the granulated sweetener until light and fluffy.
2. Add the eggs, one at a time until fully incorporated. Don’t worry if the mixture looks like it is separating or curdling!
3. Add the coconut flour and beat well. Leave to stand for 5 minutes.
4. Stir in the chocolate chips and the desiccated coconut and pour the mixture into a lined, 8 inch loose-bottomed cake tin. Bake for 25 minutes or until golden.
5. Leave to stand in the tin for 10 minutes before turning out onto a wire rack. Once completely cool, dust with the hot chocolate powder for an extra chocolaty hit! Cut into 16 slices and serve.