Gluten Free Coconut Cake - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-coconut-cake

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 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.

Ingredients

Cake
300g gluten free self raising flour
125g desiccated coconut (100g for cake, 25g for topping)
150g sunflower spread
300g caster sugar
4 eggs
150ml light coconut milk
1 and half tsp baking powder

buttercream
75g sunflower spread
120g icing sugar

Preparation Time: 15 Mins
Cooking Time: 1 Hour 10 Mins

This recipe contains

Egg

Method

1. 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.

2. Grease a baking tin (I used an 8 inch round tin which makes a lovely deep farmhouse style cake) and pour in the mix.

3. Bake in an oven preheated to gas mark 4 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.

4. Remove from the oven and turn out onto a wire rack to go cold.

5. Once cold make up the buttercream by whisking the sunflower spread with icing sugar, spread on top of the cake.

6. 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!

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

This recipe makes 12 slices
Nutritional info per slice