Benefits
Strength
Agility
Power
Type
Dessert
Servings
6 to 8
Total Time
1 1/2 hours
Ingredients
- 1 ⅛ cup milk
- 3 eggs
- 1 ⅛ cup whole wheat flour
- 1 cup honey
- 1 tablespoon corn starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- a pinch of salt
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
Filling
- 1 ⅛ cup cream cheese
- 1 teaspoon vanilla extract
- ¼ cup Greek yoghurt
- ⅓ cup honey
- ⅛ cup milk - as needed for desired thickness
Frosting
- 1 ⅛ cup chocolate
- 1 teaspoon vanilla extract
- ¼ cup coconut oil
- Pinch of salt
Step by step
Cake
1. Preheat oven to 355˚F degrees
2. Grease a rimmed 14 x 18 in pan with coconut oil. Line with one sheet of parchment paper. Grease lightly again. Sprinkle a tea towel with some coconut flakes in a 10 x 15” rectangle. Set aside.
3. Carefully peel off the parchment paper and with a very sharp knife, trim 0.2 in of the cake from all the edges. Working from a long side, fold the excess inch or so of the towel over the edge of the cake and carefully roll up. Unroll carefully. Gently spread with cream cheese filling.4. Add flour, corn starch, salt, baking powder, baking soda and whisk until smooth.
5. Transfer batter into prepared pan.
6. Bake for 15 to 18 min.
Filling
7. Blend everything together in the food processor.
8. Allow to cool in the pan for 3 minutes and then invert onto the prepared tea towel. Carefully peel off the parchment paper and with a very sharp knife, trim 0.2 in of the cake from all of the edges. Working from a long side, fold the excess inch or so of the towel over the edge of the cake and carefully roll up.Unroll carefully. Gently spread with cream cheese filling.
9. Reroll and place seam side down on a serving platter.
10. Cut off both ends diagonally; position the cut pieces to resemble sawed off limbs. Position cut pieces as a log.
Frosting
11. Bathe the chocolate chips in water. Add milk, coconut oil, vanilla extract and salt.
12. Frost with chocolate frosting. Lightly drag a fork lengthwise down the trunk and cut branches to resemble bark.
13. Garnish as desired with sliced almonds, rosemary sprigs, cinnamon sticks, and shredded coconut.