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Gluten Free Coconut Cake

Name: Gluten Free Coconut Cake
Prep time: 30 min
Cook time: 30 min
Ingredients: For the dough:; 125 g Mix Pâtisserie; 100 g coconut flakes; 50 g butter at room temperature; 70 g sugar; 2 eggs; 1 egg white; 1/2 package baking powder; 1 pinch/es of salt; 1 organic lemon

45 min - 1 hr

A refreshingly sweet and moist gluten free treat that will wow your senses.

Try a taste of the tropical with this super simple gluten free coconut cake recipe. The magnificently moist and fluffy crumb is bursting with an intense, fresh coconut flavour that will tickle the taste buds of all your guests. And the best thing is, you can dress it with anything. Pretty much everything works well with coconut – peach, strawberry, lemon, chocolate, white chocolate frosting… you name it, it will work. Perfect when you want something a bit different for the tea table.

Cook

Preparation

in 15-30 minutes

Cooking

in 30 minutes

Temperature

180 °C

Preheat the oven to 180°C. Grease a round cake tin (Ø 24 cm) and dust with flour.
Place the softened butter in a bowl and separate the eggs.
Mix the butter with the sugar and the two egg yolks until a smooth and foamy consistency forms.
Add the sieved flour to the coconut flakes, the salt and the grated lemon zest and combine well.
Beat the three egg whites along with a pinch of salt, to form stiff peaks and then combine this to the batter together with the baking powder.
Pour the mixture into the cake tin and bake in the middle of the oven for approx. 30 minutes. Check that the cake is cooked through by piercing it with a wooden cocktail stick. When the stick comes out clean, the cake is ready and can be removed from the oven to cool.
Once cooled, remove the cake from the tin and decorate as you please.

Ingredients

For the dough:

125

Mix Pâtisserie

100

coconut flakes

butter at room temperature

sugar

eggs

egg white

1/2

package