Coconut Cake - Coeliac Sanctuary
Posted On: 26th September 2014
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.
Recipe By: Alison Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
300g gluten free self raising flour
80g desiccated coconut
150g pure sunflower spread
300g caster sugar
150ml coconut milk
1 and half tsp baking powder
Preparation Time: 10 Mins
Cooking Time: 1 hour
This recipe is free from...
Celery, Crustaceans, Dairy, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soya, Sulphites, Tree Nuts
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
This recipe makes 10 slices
Nutritional info per slice
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