Coconut Cream Cake

In Bake, Breakfast, Dessert, Gluten-free on January 31, 2015 at 11:56 pm


Sift together:

  • 1 cup of rice flour
  • 1/2 cup of dessicated coconut
  • 1/4 cup of potato starch
  • 4 tablespoons of tapioca starch
  • 3 teaspoons of baking powder
  • 1/8 teaspoon of salt
  • 2 tablespoons of coconut sugar
  • 1 tablespoon of mascovado sugar

  • Create a well in the middle and add:

  • 2 tablespoons of neutral oil (e.g., sunflower, safflower, or rapeseed)
  • 1/4 cup of coconut cream
  • 2 tablespoons of honey
  • 1/4 cup of water

  • Blend everything till smooth then fold in an egg white beaten to a stiff peak.

    Pour batter in a lined baking tin, top with your choice of crushed nuts, and bake in a preheated oven for about 35 minutes at 160ºC.



    Serve with a dollop of dairy-free condensed milk and roasted cashews on top.



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