1 can (530 ml) sweet jackfruit (in syrup)
1 cup coconut milk yogurt
2/3 cup coconut oil, melted
1 tsp rum extract
1 tsp vanilla extract
2 cups all-purpose flour
1/2 cup almond meal
1 cup organic cane sugar
2 tsp baking powder
1 tsp allspice
1/2 tsp sea salt
1/4 tsp turmeric
1 cup coconut flakes
Preheat oven to 350 degrees F. Grease a bundt pan and set aside.
Separate the syrup from the jackfruit. DO NOT discard the syrup. Place the drained jackfruit along with 1/2 cup of jackfruit syrup in a high-speed blender. Add the coconut yogurt, melted coconut oil, rum extract, and vanilla extract. Blend until smooth.
In a large glass mixing bowl, sift together the; all-purpose flour, almond meal, cane sugar, baking powder, allspice, sea salt, and turmeric. Stir in the blended wet ingredients until everything is well-combined. Fold in the coconut flakes.
Pour batter into prepared bundt pan. Place in preheated oven. Bake for 45 minutes.
Allow to cool completely in pan before flipping cake out onto a serving platter.
Poke numerous small holes into top of cake. SLOWLY, pour another 1/2 cup of jackfruit syrup over top of cake.
Serve immediately.
