Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 160C/140C fan/gas 3. Butter 3 x 18cm cake tins and line with baking paper.
Mix the flours, desiccated coconut and baking powder in a bowl with 1/8 tsp salt. Whisk the coconut milk, egg whites, milk and coconut extract in another bowl.
Beat the butter and sugar until pale and fluffy. Add the dry and wet ingredients and whisk until smooth.
Divide the mixture between the tins, level, then bake for 35-40 minutes. Cool in the tins for 5 minutes, then turn onto wire racks to cool completely.