Frozen berry ripple cake from Fresh Start, Feel Good! (page 274) by Nadia Lim

  • rosewater
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  • desiccated coconut
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Requires freezing for at least 6 hours. Can substitute shredded coconut for desiccated coconut, dried dates for Medjool dates, almonds for sunflower seeds, maple syrup for runny honey, vanilla bean paste or vanilla extract for rosewater, coconut cream for cream, frozen boysenberries for frozen raspberries, frozen blackberries for frozen strawberries, and coconut milk yoghurt for Greek yoghurt.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires freezing for at least 6 hours. Can substitute shredded coconut for desiccated coconut, dried dates for Medjool dates, almonds for sunflower seeds, maple syrup for runny honey, vanilla bean paste or vanilla extract for rosewater, coconut cream for cream, frozen boysenberries for frozen raspberries, frozen blackberries for frozen strawberries, and coconut milk yoghurt for Greek yoghurt.

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