In a large bowl mix:
1 T yeast (10 g dried yeast)
1 t raw sugar
½ dl warm coconut milk
Let sit 5 minutes until foamy.
Add
(ingredients need to be room temperature):
Fresh pressed orange juice from ½ an orange
1 ½ dl (2/3 c) sugar
1 dl (¼ c) oil
2 t vanilla sugar
2 ½ dl (1 c) coconut milk
zest from 2 oranges
6 dl (2½ c) pastry flour (75% white, 25% whole wheat)
1 t salt
Stir until all ingredients are moistened, not more.
Then fold in
1 dl (½ c) coarsely chopped apricots
1 dl (½ c) coarsely chopped walnuts
125 g (4½ oz) lingonberry
Spread evenly into an oiled bread pan. Rise until double. It can take some time depending on the temperature of the room. Bake at 175°C (350° F) for 45 – 50 minutes. Allow to cool.
Frosting
Ingredients
5 dl (2 c) coconut milk
3 dl (1¼ c) coconut flakes
2½ T cornstarch
½ t salt
1 dl (¼ c) raw sugar
1 t vanilla sugar
1 ml (a few drops) almond extract
Instructions
Blend all ingredients. Lightly boil 5 minutes, stirring. Chill.
Assembly
Cut the cake into two layers and take the top off. Pour over half of the frosting. Place the top on and pour over the remaining frosting so that the cake is covered. Decorate with coconut flakes, lingonberry and mint leaves.