Gluten & Grain Free Latino Coconut Cake

Posted on: April 24th, 2018 by Isabels Free From

gluten and grain free coconut cake

This coconut cake is quick and easy to make and it is a lovely light dessert delicious sponge with delicately sweet frosting. The freshly grated coconut really adds to the cakes texture and lightness. Perfect for a special occasion, this classic South American sponge cake flavoured with coconut then layered and covered with a light marshmallow frosting topped with freshly grated coconut.
The cakes can be made a day in advance, but it’s best to assemble them on the day of serving. This cake takes around 60 minutes to make and bake and will serve between 8-10 people.
Ideal for any time of the year, serve as a summery treat to remind you of a tropical beach with the delicious coconut flavour, or create a festive-themed cake with a tropical twist!

Gluten & Grain Free Latino Coconut Cake

Serves approx 8-10 people

Ingredients

• 125g unsalted butter, softened
• 185g of golden caster sugar
• 125g Isabel’s all-purpose Cassava flour
• 40g Coconut flour
• 1 tsp of baking powder
• 2 tbsp Thick coconut milk
• 3 Large eggs yolks
• 3 egg whites whisked until stiff

For the marshmallow frosting you’ll need:
• 4 large egg whites
• 1tsp of water
• 175g granulated sugar
• 2 Tbsp of golden syrup
• 1/4 teaspoon cream of tartar
• A pinch of salt
• 1 teaspoon vanilla (optional)
• 1 small fresh coconut brown skin peeled and finely grated.

For the Fillings:
• 1/2 tin of Nestle’s toffee spread
• 1 tin of pineapple chunks or peached slices or soft vanilla prunes

Method

Method
1. Pre-heat the oven to 180ºC (350ºF/Gas Mark 4). Grease and line the baking tin with grease proof paper.
2. Place the sugar and butter in mixing bowl. Mix together and beat for 2-3 minutes until light and fluffy. Then add the egg yolks one by one and beat until all mixed.
3. Stir together the flour, coconut flour and baking powder. Then gradually add the flours to the sugar, butter and yolks mixture. Add the coconut milk and beat well until the milk is fully incorporated to form a lump free batter.
4. Place the egg whites in a clean grease free bowl and whisk until stiff, but not dry.
5. Add one third of the egg whites to the cake mixture, and carefully fold in the egg white using a balloon whisk or metal spoon, cutting through and turning the mixture until all the egg whites have been incorporated. Repeat this process with the remaining egg whites.
6. Divide the mixture between the prepared tins and gently level the surface.
7. Place the cake mixture in the centre of the pre-heated oven for 35 to 40 minutes. Test the cake by inserting a tooth pick at the centre. The cake should be golden brown and feel firm and springy when cooked. Cool in the tins for 5 mins then turn out onto a wire rack and leave to cool completely.
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To make the frosting:
1. Add the egg whites, water, granulated sugar, golden syrup, cream of tartar, and salt to a heat-safe bowl. Set the bowl over a saucepan filled with a few centimetres of simmering water, but not touching the bowl.
2. Heat the mixture, whisking constantly until the egg whites have double in size, are warm to the touch and the sugar has dissolved, about 2-3 minutes.
3. Remove the bowl from the heat and continue mixing on high speed, until stiff, glossy peaks form, about 5-10 minutes. Add the vanilla during the last 10 seconds of mixing.
4. Spread or pipe onto cake immediately.
5. To assemble, slice each sponge in half horizontally and sandwich all the layers back together with one-quarter of the toffee spread topped with preferred fruit. Spread some of the marshmallow frosting the second layer and over the top and sides of the cake. Spread the remaining cream on top. To decorate, gently press the freshly grated coconut onto the sides and top of the cake.

 
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