Coconut Cake - 8 - 12 servings
- for the Cake
- 100g gluten free plain flour
- 50g maize flour or cornflour
- 50g ground almonds
- 1 tsp gluten free baking powder
- 1 x 50g sachet creamed coconut
- 225g butter or margarine, at room temperature
- 225g unrefined caster sugar
- 4 large eggs, lightly beaten
- 30g desiccated coconut
- for the Topping and Filling
- 150g unsalted butter, at room temperature
- 300g icing sugar
- a few drops of vanilla extract
- raspberry jam
- desiccated coconut for decorating
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat oven to 190°c / 375°f / gas mark 5.
Grease and line a 20cm / 8in round cake tin with greaseproof paper.
Sieve together the gluten free flour, maize flour, ground almonds and gluten free baking powder four times to ensure the baking powder is fully incorporated.
Place the unopened sachet of creamed coconut into a mug and pour over boiling water to melt the coconut.
Cream together the butter and caster sugar until light and fluffy.
Beat in the egg a little at a time. If the mixture looks like it is going to split, fold in a spoonful of the flour.
Open the sachet of creamed coconut carefully and fold into the mixture.
Fold in the flour and desiccated coconut and pour into the cake tin.
Level the top of the cake and bake for 20 to 30 minutes until a knife inserted comes out clean.
Leave to cool in the tin for 15 minutes before turning out onto a plate then turn this onto the cooling wire so the cake cools the right way up or it could break in half.
Beat the butter to soften.
Mix in the icing sugar and vanilla, when fully incorporated beat until soft.
When the cake is completely cold, cut in half.
Spread raspberry jam over the base of the cake and 1/3 of the buttercream.
Place the other half of the cake back on top.
Decorate the top of the cake with the rest of the buttercream and sprinkle desiccated coconut over the top.
how to make this recipe dairy free...
Use dairy free margarine in place of butter in the sponge. Use dairy free margarine in place of butter for the topping.
- 150g dairy free margarine
- 600g icing sugar
- a few drops of vanilla extract
Mix the icing sugar and vanilla into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency.
You may think this is a lot of icing sugar. If you use less icing sugar to margarine, the mixture will split.
Add a little extra flavouring to this buttercream.
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.
If you can’t find maize flour then cornflour is easily available and makes a good substitute. There isn’t much difference but I do prefer maize flour. See resources.
Gluten free cakes are best eaten fresh, they will keep well for a week.
They can be frozen but the texture goes a bit grainy when defrosted.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a sharp knife in hot water and wipe clean between slices.