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.
This recipe is...
Vegetarian FODMAP Friendly
300g gluten free self raising flour
80g desiccated coconut
150g pure sunflower spread
300g caster sugar
150ml coconut milk
1 and half tsp baking powderPreparation Time:
10 MinsCooking Time:
1 hourThis recipe makes 10 slices
This recipe is free from...
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.
Sunflower spread can be replaced with normal margarine or sunflower spread if dairy free is not required
Nutritional info per slice