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Gluten Free Coconut Cake
Both Gluten and Dairy Free
I've been experimenting again and you should see the mess in my kitchen right now! However, the result is good, so it was worth it and when I've finished sharing this recipe I'll go back and clean up.
Both the Coconut Cake and the Coconut Topping are gluten free and dairy free, so the recipes are useful for people with those dietary restrictions. And a bonus! It's also suitable for vegetarians and vegans, depending on the type of gelatine that you choose to use!
Actually there are two recipes for the price of one here (and they're free), as there's also the Topping, and that's finger-licking good (you should see how clean that basin is!
The recipe for the topping will be included as well. Of course, it's also gluten free.
Please read these first, as they could be helpful.
- I chose a 16 cm square cake tin, but this cake mixture makes quite an amount, so a larger cake tin or even one of a different shape could be used.
- You may not need to add all the coconut milk to the cake mixture. Try to ensure that it is the right consistency and not too runny (I drank the tiny bit left!).
- Do not shake the can of coconut cream. Place it in the refrigerator and leave it until it is thoroughly chilled.
- Catastrophe! I found that the sachet of gelatine had been half used, so I substituted a dessertspoon of Mango Jelly crystals that was in the pantry. Actually, it added to the flavour and colour of the topping.
- 3 eggs, large size
- 2 cups self-raising flour, gluten free
- ½ cup sugar
- ⅓ cup oil, organic olive oil or other vegetable cooking oil
- 1 50 g pack coconut milk powder
- 1 cup water, slightly warmed
- 1 cup desiccated coconut
- ½ teaspoon vanilla essence, organic
- Preheat the oven to 180℃ or 350℉. Line a cake tin with foil, or oil and lightly flour a tin.
- Mix the powdered coconut milk with the warm water and set aside to cool. Add the sugar and oil and beat a little more.
- Break the eggs into a good sized bowl and beat lightly.
- Add the sugar and oil to the eggs and beat lightly.
- Add half the cooled coconut milk and vanilla and beat lightly.
- Add the flour and desiccated coconut and fold in until mixed well.
- Add the coconut milk, a little at at time until the mixture is of a good cake consistency.
- Pour the cake mixture into the prepared cake tin. Smooth to make the top flat, and transfer to the oven.
can coconut cream
cooled in refrigerator
10 g satchet
Rate this Recipe
The cake is moist and quite nice without the Topping, but it does not take long to make, so here are the instructions:
- Open the can of coconut cream. Gently pour off the thin liquid into a container, retaining the thick cream and return can to the refrigerator until it is needed.
- Heat the liquid and add the gelatine, stirring until it is dissolved. Cool in the refrigerator.
- Put the thick cream into a basin, add the dissolved gelatine, icing sugar and vanilla and beat until mixed well together. Replace in the refrigerator until just beginning to set.
- Beat until light and fluffy.
- Pour onto the top of the cake and smooth, if desired, or leave in small peaks.
- Sprinkle with desiccated or flaked coconut, or other decoration.
It's a Keeper - Or Is it?
This Gluten Free Coconut Cake will keep quite well, but it is best kept in the refrigerator because of the gelatine in the Topping.
Actually it doesn't seem to keep quite well at all, as it's being raided right now!
Help! Hands off, that's for tea!