Gluten Free Death By Coconut Cake - Coeliac Sanctuary

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

Posted On: 20th May 2015

I love to experiment with flours and coconut flour is one of those I was desperate to try in a cake. It is quite heavy so doesn't always work in baking, but for this naturally gluten free coconut cake it is fabulous, this one is definitely one for coconut lovers though as it used the flour, coconut oil and milk!

Ingredients

Cake
75g coconut flour
1/2tsp bicarbonate of soda
1/4tsp salt
40g desiccated coconut
70g coconut oil
90g honey
100ml Alpro coconut milk
2tsp vanilla extract
3 eggs
2 egg whites

Buttercream
55g sunflower spread
120g icing sugar
1tsp coconut milk (optional)
20g desiccated coconut

Preparation Time: 20 Mins
Cooking Time: 30 Mins

This recipe contains

Egg

Method

1. In a bowl mix together the flour, bicarbonate of soda, salt and desiccated coconut.

2. In another bowl, melt the coconut oil for a few seconds in the microwave until liquid then pour in a bowl with the honey, coconut milk, vanilla extract and eggs, whisk until foamy.

3. In yet another bowl whisk the two egg whites until stiff peaks.

4. Mix the foamy egg and honey mix into the dry ingredients and then gently fold in the egg whites, the finished mix will be very thick.

5. Grease and line a cake pan, add in the mixture and bake in the oven on gas mark 5 for 30-40 mins until browned and a skewer pressed into the middle comes out clean.

6. Once cooked remove from the oven and allow to go cool, remove from tin and let it go completely cold.

7. Cream together the butter and icing sugar in a bowl if it is too thick add a drop of coconut milk to thin down. Spread on top of the cake.

8. Place coconut in a frying pan and stir round on a low heat until lightly browned. Leave to go cold then scatter over the top of the buttercream.

You can use regular margarine or butter instead of margarine if dairy free is not required

This recipe makes 10 slices
Nutritional info per slice