If you aren’t too fond of extremely sweet desserts, then this lovely baby marrow cake is the one for you. It’s light and has a bitter-sweet combination of flavours, making a delicious treat.

SERVES 1 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the cake
300 g baby marrows
180 g caster sugar
3 large eggs
1 tsp vanilla essence
200 g coconut flour
120 g flour
2 tsp baking powder
½ tsp bicarbonate of soda
Pinch salt
For the icing and filling
100 g butter, softened
100 g cream cheese
1 tbsp lemon juice
250 g icing sugar, sieved
½ cup strawberry jam
½ cup coconut flakes, toasted

METHOD
For the cake
1. Preheat oven to 180°C. Grease two 18–20 cm springform tins.
2. Top, tail, peel and finely grate the baby marrows. Set aside, but do not drain.
3. Cream the sugar and eggs until pale and fluffy. Beat in the baby marrows and vanilla.
4. Add the flours, baking powder, bicarb and salt. Beat to combine.
5. Divide the batter between the 2 tins. Bake for 45 minutes.
6. Allow the cakes to cool in their tins for 15 minutes. Then remove from the tins and place on a wire rack.
For the icing and filling
1. For the icing, beat together the butter, cream cheese, lemon juice and sugar until smooth.
2. To assemble, spread jam on to one cake and sandwich with the other cake. Spread icing on the top and sides. Sprinkle with the toasted coconut flakes.