While I fight another bout with a cold I picked up at the nursing home, here is a gluten free coconut cake guest post by Rose from GimmeTasty.com. I love coconut and I don’t need to say how much I love cake.
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I’ll never get tired making desserts! Don’t get me wrong, I am not the sweet-tooth type. Yet, whenever I make one, it won’t last an hour (hour is too long I think). I’ve got monsters at home who devours every cake, cookies or pies I make! All along, that is what kept me going. As they say, love poured in the kitchen goes a long, long way.
When somebody requested for a cake, I was ecstatic. It is going to be a gift for a special someone who has this autoimmune disorder and cannot take gluten in her diet. I later found out that the disease is called Celiac while I was looking for a recipe that would suit her taste. No, nobody should be deprived of cakes!
All I’ve got to do is find a gluten-free flour and use it as replacement of the usual kind when I make cakes. So finally, this Coconut Cake won the number of likes.
I like my ingredients to be fresh as possible. It is a good thing that coconut here is always available all throughout the year. A quick trip to the nearby market and I already have all I need. Since coconut is the superstar of this recipe, I prefer that it should be freshly grated. I set it aside and started preparing the other ingredients. The cake is needed tonight’s birthday party and the fresh coconut would taste as good as it should be.
People who have Celiac disease really do not have a problem when it comes to desserts. There are thousands of gluten-free recipes that they can choose from. When I saw the cake partaken after dinner, I could never be so proud and happy. I knew it tasted good and they enjoyed it. Little happiness, warms the heart and soul.
Gluten-Free Coconut Cake is just one of the so many recipes available for people who can’t tolerate gluten. I guess I should be promoting these recipes more in my shop to support health awareness. This summer would be perfect, a good idea for my kids to get busy with.
So, for all that is interested, let us go on with this Coconut Cake. This recipe should not be hard for you to learn, when it comes to baking, nothing should be difficult. Your instincts will tell you!
- Tools you Need:
- Measuring cups/spoons.
- Baking pan.
- Egg whisk.
- Bowl.
- Spatula.
- And of course, your oven!
- Ingredients:
- 2 cups gluten-free flour.
- 1 ½ cups white sugar.
- 1 ½ cup coconut grated (set aside the ½ cup for sprinkling on top of the cake).
- ½ cup chopped walnut (but any nuts of your liking will do, just improvise).
- 1 tablespoon baking powder.
- 1 teaspoon baking soda.
- 1 teaspoon xanthan gum.
- 1 teaspoon salt.
- 1 cup coconut milk, freshly extracted (but you can use coconut milk in cans).
- 1 cup vegetable oil.
- 4 eggs.
- 1 teaspoon vanilla extract.
- Preheat oven to 350 degrees F (175 degrees C).
- Get a 3” high round baking pan, grease, and flour.
- Whisk flour, sugar, coconut, nuts, baking powder, baking soda, xanthan gum and salt (all dry ingredients) together in a bowl.
- Add coconut milk, veggie oil, eggs and vanilla.
- Mix until batter is smooth.
- Spread batter into the greased baking dish (make surface smooth as you please).
- Bake in the preheated oven for 45 minutes.
- Check, insert a toothpick, when it comes out clean, it is done!
- Slice layer, frost and enjoy.
Optional:
- You may like to put frosting on top of the cake to make it look more inviting (good presentation matters). I used vanilla buttercream for this one.
- Sprinkle the remaining grated coconut on top of the frosting (covering all the top).
- For additional beauty, you can put coconut balls on top (look at picture) it would surely be an additional delight for kids around.
So, how did it turn out? Gluten-Free Coconut Cake is superb for any occasion. Honestly, I can’t tell the difference between the taste of non-gluten and ordinary flour. It all taste the same, delish to the last bite! Enjoy your cake!
If you’re looking for a non-gluten free option, try this vanilla cake with Swiss meringue buttercream from Jen Miller at Jenreviews.com.