I’ve lost count of how many times I’ve attempted to make a healthier coconut cake (using coconut flour) only for it to turn out too sloppy, too flat or too dry. I’d nearly given up when my parents invited me round for Sunday lunch and I thought I’d give it one last go.
My Dad is a coeliac you see and has been since before I was born – so it’s always been difficult to make treats that are suitable for him when we get invited over. One Christmas time I even had a full on meal prepared with a delicious stew bubbling away on the stove, only to realise, as I was running through the ingredients one more time with my Mum before plating, that I’d used the wrong type of stock and that my Dad couldn’t have ANY – it was heartbreaking watching my Dad watch us all eat whilst nibbling on a Gluten Free mince pie! Needless to say, these days I need to take extra care that I get it just right – I don’t think I’ll ever live it down.
With the memories of that foodless Christmas time meal I knew that I had to try one last time to make a delicious coconut cake that would meet my Dad’s approval and wouldn’t send his stomach into overdrive with that rogue glutenous ingredient. So armed with my previous failed recipes I headed to the kitchen scooped up all the ingredients I needed and got to work…
(Oh hi Hudson)
I never really go into the kitchen with an exact plan when making Gluten Free or healthier goodies but try to judge the mixtures I put together by consistency and taste, before closing my eyes, popping it in the oven, crossing my fingers and hoping for the best. I’m learning lately to do a bit more research, looking at other similar recipes and how other bloggers and chefs put their recipes together but I’m always conscious of copying – subconsciously or not.
This time I used a mixture of a couple of recipes I had tried before, changing up the quantities a bit and adding a little more ‘wet’ ingredients. I also used my new electric hand whisk which I hadn’t done before which really helped to thoroughly mix the ingredients. I’d always recommend spending a little more money on kitchen appliances as you really do notice the quality.
Anyway, I must have crossed my fingers with added determination this time as the cake turned out perfectly – and with the last minute addition of lime to the topping – a masterpiece was made (or at least a pretty decent coconut cake!).
My whole family were really impressed – coeliac or not – and I knew I could sleep a little better that night.
- 1/2 cup coconut flour
- 1 tsp baking powder
- 6 eggs
- 1/4 cup coconut oil (melted)
- 1/4 cup honey
- 1 tsp vanilla essence
- 1/2 cup coconut milk
- Coconut cream (from the top of the tin)
- 1 tbsp maple syrup
- 1 Lime zest
- 1/2 lime juice
- Desiccated coconut
- Preheat the oven to 175c
- Mix all of your wet ingredients
- Mix all of your dry ingredients
- Combine and whisk using an electric whisk
- Line a small loaf tin with greaseproof paper
- Put it in your oven
- Keep checking after 35mins (it will take between 35-45mins to cook through)
- Once it’s golden and cooked through take it out and leave it to cool
- When cooling you can make your topping
- Whisk all your ingredients
- Top cake and sprinkle with the desiccated coconut
- Pop this back in the fridge to harden take out of fridge 20-30mins prior to serving