Some of my readers tell me that they are not able to get used to the taste of Stevia. Of course Stevia is not processed sugar and our tastebuds need to adjust. This chocolate coconut cake which I made during our show this week has equal quantities of sugar and stevia, with the idea of gradually eliminating sugar.

For the chocolate coconut cake you will need:

2 cups self raising flour
1 cup coconut
1 cup stevia
1 cup sugar
4 tablespoons cocoa powder
1 cup olive oil
half a cup plain yoghurt
1 teaspoon bicarbonate of soda
a few drops vanilla
1/2 teaspoon instant coffee
3 eggs
1 cup water

In a saucepan gently heat the yoghurt, olive oil, water, coffee powder, vanilla and sugar. Stir and do not allow to boil. Remove from heat and stir.

In a separate bowl sieve and mix together the self raising flour, coconut and stevia.

Prepare a 23 cm tin lightly greased with butter and then dusted with flour. Remove excess flour.

Mix the liquid ingredients with the dry ingredients and fold in.

Stir in the eggs. Pour the batter into the prepared cake dish. Sprinkle coconut on the surface.

Bake at 160C for 35 minutes.

While it was still hot, i brushed mine with warm honey and dusted more coconut powder. The keep will keep moist for around 10 days if kept well in a air tight container.

Photography Ian Noel Pace