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.

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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...

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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.

Sunflower spread can be replaced with normal margarine or sunflower spread if dairy free is not required

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Nutritional info per slice

Calories	Carbs	Fibre	Fat	Sugar	Protein
391	56g	2g	20g	31g	5g

Calories	391
Carbs	56g
Fibre	2g
Fat	20g
Sugar	31g
Protein	5g