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Put all ingredients (withholding 25g of the desiccated coconut to use on top later) 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.
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Grease a baking tin (I used an 8 inch round tin which makes a lovely deep farmhouse style cake) and pour in the mix.
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Bake in an oven preheated to gas mark 4/180c for an hour and 10 mins. If it is not cooked, check every 10 mins to see if it is cooked through by pressing a skewer into the middle, when it comes out clean it is cooked through.
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Remove from the oven and turn out onto a wire rack to go cold.
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Once cold make up the buttercream by whisking the sunflower spread with icing sugar, spread on top of the cake.
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Place your remaining coconut on a baking tray and put under the grill for 2-3 mins to brown. Allow to cool for 5 mins then sprinkle on top of your cake!
Gluten Free Coconut Cake
Back to all recipes.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 gluten free cake is really soft, packed with coconutty flavour and has been adapted from my childhood recipe, I have topped with buttercream and toasted coconut but it doesn't need a topping but if you wish too, it can be left to be a more rustic sponge.
This recipe is...
- Preparation Time: 15 Mins
- Cooking Time: 1 Hour 10 Mins
- This recipe makes 12 slices
This recipe contains:
- Egg
Method
Nutritional Information (Per slice)
Cals
Calories
400
Carbs
56g
Fibre
2g
Fat
17g
Sugar
36g
Protein
4g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
I try different recipes for my lovely niece. This was so easy to make and tastes delicious.
Jenny14th November 2023
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