2 large eggs
130 gr buttermilk
50 gr sultanas
1 tbsp honey
100 gr sunflower oil
180 gr wholegrain spelt flour
100 gr desiccated coconut
1 tbsp rum
8 gr backing powder
For the icing: 80 gr good quality 70% chocolate, coconut shavings, flaked almonds
Mix all the dry ingredients together in a bowl and all the wet ingredients in a separate bowl.
Pour the wet ingredients onto the dry ones and mix everything using a spatula until well combined.
Pour the mixture into a cake or loaf tin (which has either been greased or with baking paper in it) and bake for about 40 minutes. Remove the cake from the oven and let it cool for about 15 minutes, then take it out of the tin.
Melt the chocolate and pour it on the cake. Decorate with flaked almonds and coconut shavings.