Coeliac Sanctuary

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Coconut Cake

Coconut cake has always been a favourite in my house and something I have made since I was a kid, it's always the one I remember making in the school holidays. This is a really soft cake, packed with coconutty flavour and has been adapted from my childhood recipe to make it gluten free, it doesn't need a topping but if you wish you can top with buttercream.

Added 26th September 2014
Recipe by Alison Wheatley

This recipe is...

  • FODMAP Friendly FODMAP Friendly
  • Vegetarian Vegetarian

Ingredients

300g gluten free self raising flour
80g desiccated coconut
150g pure sunflower spread
300g caster sugar
4 eggs
150ml coconut milk
1 and half tsp baking powder
  • Preparation Time: 10 Mins
  • Cooking Time: 1 hour
  • This recipe makes 10 slices

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Put all ingredients in a bowl and mix well with an electric whisk for a few minutes until all ingredients are well combined and the mix is creamy.

2. Grease a baking tin (I used an 8 inch round tin) and pour in the mix.

3. Bake in an oven preheated to gas mark 2-3 for an hour, if the top hasn't browned but the mixture is cooked through (check this by pressing a skewer into the middle, if no mixture comes out on the skewer it is done) turn the oven up to 5 for 5-10 mins.

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