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