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Tuesday, November 17, 2009

Gluten Free Coconut Cake

Special ocassions around our house call for special things. This is a special occasion cake. It is the lightest and fluffiest cake you will ever taste!

Coconut Cake
  • 3 cups coconut (not sweetened variety)
  • ¾ cup softened butter
  • 1 ½ cups sugar
  • 3 eggs
  • 2 ¼ cups Tom Sawyer Gluten Free Flour (or your GF flour blend)
  • 2 tsp GF baking powder
  • ½ tsp kosher salt
  • 1 cup buttermilk
  • 8 ounce softened cream cheese
  • 8 ounce softened butter
  • 1 bag of powdered sugar
Preheat the oven to 350. Butter and flour two 9-inch round cake pans, or use one 9x13 pan. Cream the butter and sugar. Add eggs one at a time until incorporated. Sift together the flour, baking powder, and salt in a bowl. Add the dry ingredients alternately with the milk. Stir in 1 cup of the coconut. Spoon the batter into the pan(s). Bake for 35-40 minutes, or until a toothpick inserted in center comes out clean. (Ovens vary, so this time could vary for you). The top will be browned. When fully cooled, ice with icing and cover in the other 2 cups of coconut.

To make the icing, cream butter and cream cheese. Add powdered sugar and whip on high for 2 minutes until fluffy.
Notes: I use fresh coconut left over and dried from making my coconut milk, but store-bought (unsweetened) works fine. Ice when fully cooled, or your icing may melt! Cake tastes most divine at room temperature, so if you are serving, set it out for about 20-30 minnutes prior to serving.

1 comment:

  1. Since I don't need to use Gluten free, I am curious if your recipes switch back easily. Have you done anything with them besides switch the flour?