Coconut sugar is a natural sugar derived from the flower stem of the coconut tree. Coconut sugar is made from 100% coconut sap and is rich in amino acids. It is not highly processed, absolutely no additives, bleaching agents, or any chemicals are used to produce coconut sugar. In fact, the only processing that takes place is heating the coconut sap to evaporate its water content.

Coconut sugar is more nutritious than granulated cane sugar (it even contains 1.3% protein). Although relatively new to the western world, it has been used as a traditional sweetener in South East Asian countries for centuries. Coconut palm nectar has a nutritional content far richer than all other commercially available sweeteners. It contains Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C.

The taste of coconut sugar is reminiscent of brown sugar but with a slight hint of caramel. It can be used as a 1:1 sugar substitute in your coffee, tea, baking and cooking.

 

It's sustainable

Coconut trees can grow in severely compromised soil and need very little water to produce the sweet nectar that is used to make coconut sugar. Once a coconut tree is tapped, the sap will flow continuously for the next 20 years. This roughly equates to about 5,000 litres per hectare. Coconut Palms are considered the “Tree of Life” by many traditional communities throughout the world as they provide over 100 products that can be sold to make a livelihood.

Consider substituting the sugar in your baking for pure coconut sugar. 

This Carrot Cake recipe uses 100% coconut sugar.  

 

CARROT CAKE 

INGREDIENTS
FOR CAKE

Coconut oil, to grease the cake tin
1 cup raisins or sultanas
1 medium-sized orange, zest and juice
2/3 cup wholemeal flour
2/3 cup self-raising flour
2/3 cup coconut flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 ½ teaspoons baking powder
1 teaspoon mixed spice
2 eggs, separated
1 cup pure coconut sugar
½ cup mild olive oil
2 cups grated carrots
1 small or ½ medium-sized ripe banana, mashed

FOR ICING
150g reduced-fat cream cheese
150g reduced-fat sour cream
4 tablespoons pure coconut sugar, finely ground (use a mortar & pestle)
2 tablespoons orange juice

METHOD

1. Preheat oven to 160°C (320°F)
2. Spray a 24cm round cake tin with oil spray. In a bowl combine raisins and add orange zest and juice. Set aside while preparing cake mixture.
3. Place flours in a bowl with baking soda, cinnamon and 1 teaspoon baking powder. Add mixed spice.
4. Whisk egg yolks until pale and creamy with electric beater. Whisk in sugar and then oil, alternating. Fold in the dry ingredients in two (The mixture will be quite dry at this point).
5. Fold in carrots, raisins and juice and bananas in two lots. Whisk egg whites until soft peaks form.
6. Carefully fold the egg whites into the carrot mix, with the remaining baking powder. Spoon into prepared tin and bake for 45 minutes to 1 hour or until the cake is firm to touch. Set aside to cool.
7. To make icing - mix cheeses, pure coconut sugar and orange juice together until smooth. Spread over cooled cake.
8. Decorate with chopped apricots, walnuts and coconut thread as desired.