Step 1

Preheat the oven to 180°C / 350°F (fan forced). Line a small loaf tin with baking paper.

Step 2

In a mixing bowl or food processor combine the butter or coconut oil, egg, yoghurt, molasses, rice malt or maple syrup, milk, vanilla, ginger, cinnamon and sea salt an mix well to combine.

Step 3

Add in the flour and rising agents and fold through the wet, just until it is combined. Take care not to over-mix it.

Step 4

Pour into the loaf tin and bake for approx. 25-35 minutes or until the middle is cooked when a skewer inserted comes out clean.

Step 5

If the weather is cold, sit the jar of coconut butter (also called creamed coconut) in boiling water to soften it. If it's soft enough, you can simply mix it with the rice malt or maple syrup and sea salt to form a firm, sticky caramel. Add a little milk if it's too stiff.

Step 6

If the creamed coconut is too hard you will need to heat it over a low heat to soften it and combine with the sweetener.

Step 7

Drizzle over the cake.

Step 8

Preheat the oven to 180°C / 350°F. Line a small loaf tin with baking paper.

Step 9

Melt butter or coconut oil 1 min, temp 90, speed Blend with the egg, yoghurt, molasses, rice malt or maple syrup, milk, vanilla, ginger, cinnamon and sea salt 1 minute, speed 5.

Step 10

Add the flour and rising against and mix flour symbol about 3 rotations or until the flour is just combined. Scrape the sides with a spatula. Take care not to over-mix it.

Step 11

Pour into the loaf tin and bake for approx. 25-35 minutes or until the middle is cooked when a skewer inserted comes out clean.

Step 12

Blend the coconut butter and rice malt or maple syrup and sea salt to form a firm, sticky caramel. 30 seconds, speed 4.

Step 13

If it isn't coming together, repeat at temp Add a little milk if it's too stiff.

Step 14

Drizzle over the cake.