Coconut Cake (Gluten Free)

Perfect for the coconut lover. Moist with an intense coconut flavour and gluten free , it is a very 'moreish' and hard to stop at just one small piece. Sometimes I add ground cardamom for an easy sweet treat for Indian themed dinners and lemon myrtle gives a nice fresh flavour. 

Coconut Cake

Gluten Free

Ingredients for full quantity 250 gms butter 400 gms white chocolate 4 eggs 1 cup caster sugar 1 1/2 cups coconut flour 2 teaspoons baking powder 1 cup coconut milk 1 cup desiccated coconut Optional 1 - 2 teaspoons ground cardamom Or 1 - 2 teaspoons ground lemon myrtle

Icing 2 cups icing sugar 1/2 cup dessicated coconut 1 tablespoon coconut milk (approx)

Method

Place chocolate and butter in glass bowl and melt in microwave. Use the melt function or medium heat. It should take about 3 minutes. Alternative method, use a bowl over hot water. Stir regularly until mixture is smooth.

Add sugar to mixture and stir well, then add eggs, coconut flour, baking powder, coconut milk, desiccated coconut and spice if using. Mix well.

Place mixture into a greased and lined tin*.

Bake at 160⁰ until firm on the edges and slightly soft in the middle. It will take about 50-60 minutes depending on the depth of the tin. See below. It is better to undercook than overcook.

Allow the cake to stand for at least ten minutes and then lift out and place on cooling rack.

Mix ingredients for icing, it should be a thick paste like icing. Spread over the cold cake, I usually ice the bottom of the cake.

 

Cut cake into rectangles, squares or fingers.

*Use a large slice tin or large square tin. I use a rectangular slice tin that is approximately 21 cm wide, 29 cm long and 3 cm deep.