3/4cupsunflower flour/meal(grind raw sunflower seeds in food processor)
1 1/2t. baking powder
1/2t. baking soda
1/2t. sea salt
1/2cupcoconut oil, liquified
1/2cupunsweetened coconut milk or other non-dairy milk
1-6oz. container coconut yogurt or other non-dairy yogurt
2T. vanilla bean paste or vanilla extrat
2T. flax seed meal in 5 T. hot water(egg replacement/flax slurry)
non stick cooking spray
1jar raspberry all fruit spread(I use Trader Joe's)
1cupfinely shredded unsweetened coconut
Instructions
Preheat oven to 350 degrees.
In large mixing bowl or bowl of stand mixer fitted with paddle attachment, combine dry ingredients.
In smaller bowl, combine all liquid ingredients. It is best if they are at room temperature, as the coconut oil will solidify if other ingredients are cold, making lumps of oil in the mixture.
Combine liquid ingredients with dry and mix until just combined.
Spray all eight wells of the canoe pan with non stick cooking spray.
Fill each will with a scant 2/3 cup of batter.
Bake at 350 degrees for 18-22 minutes. A cake tester or toothpick inserted into the center of the cake will come out clean when they are done.
Allow to cool in the pan until cool to the touch. Gently invert onto a cooling rack.
While cakes cool, make the cream filling.
To insert the cream filling, use a pastry bag or frosting tool equipped with either a filler tip or a large star tip. It is not necessary to cut holes into the cake. Just gently insert the tip and press lightly to fill. The cake will swell, stop before it bursts.
Moving on to the raspberry and coconut topping:
In a microwave safe bowl, add the contents of the jar of raspberry fruit spread. Heat just until it has thinned to the consistency of honey. In my microwave, this is less than one minute.
Pour half of the coconut shreds out onto a small plate.
One at a time, place the zinger cakes into the raspberry spread, upside down. Gently remove and roll in the coconut shreds.
Return to the cooling rack. I put parchment paper beneath my cooling rack to catch any drips.
Allow to set up for about 15 minutes before serving. If not serving soon, these are best kept in the refrigerator.