Vegan and Sugarfree. Contains nuts and gluten.
Preheat the oven to 180° C. Spray a 9" cake pan with nonstick spray or line with baking paper.
Fold in the wet mixture into the dry mix and mix gently until thick but smooth batter forms. Add reserved coconut water if the batter is too lumpy.
Pour the batter in the prepared cake pan.
Powder the xylitol & corn flour finely and whisk into the coconut cream until fluffy.
Spread over a slightly warm cake as the icing hardens as the cake cools.
Sprinkle with walnut pieces and toasted coconut flakes to decorate.