GLUTEN-FREE COCONUT CAKE
I made this for my mom's 65th birthday and frosted it with a simple vanilla buttercream. No one can tell it's gluten free!
Provided by Christy E.
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 35.2 g, Cholesterol 46.5 mg, Fat 22.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 6.3 g, Sodium 355.3 mg, Sugar 21.2 g
GLUTEN-FREE COCONUT LAYER CAKE
Provided by Zoe Singer
Categories Cake Mixer Dessert Bake Kid-Friendly Wheat/Gluten-Free Coconut Anniversary Birthday Shower Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes one three-layer (9-inch) cake; 12 servings
Number Of Ingredients 17
Steps:
- Make frosting
- Chill bowl of stand mixer and whisk attachment or large metal bowl and beaters for at least 15 minutes.
- In small saucepan over moderate heat, bring 1 cup cream to simmer. Transfer white chocolate to medium heatproof bowl, pour hot cream over, and whisk until smooth. Whisk in rum and salt. Let cool at room temperature until thickened slightly, about 1 hour.
- In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. (Do not overbeat, or cream will curdle.) Refrigerate until firm, about 3 hours. (Frosting can be made ahead and refrigerated, covered, up to 8 hours.)
- While frosting is chilling, make cake
- Preheat oven to 350F. Line bottoms of cake pans with parchment paper.
- In large bowl, whisk together almond and coconut flours.
- In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.
- In clean dry bowl of electric mixer fitted with whisk attachment, beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.
- Assemble cake
- Layer cake, using 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.
GLUTEN FREE COCONUT CREAM CHOCOLATE CAKE
This is one of my favorite gluten free cakes. It's easy and so delicious. You will completely forget that you're eating a gluten free cake. I found that the marshmallow mixture made a lot, so you may want to cut the amount of ingredients in half, or you can do as I do and keep extra mixture in fridge to drizzle over other baking.
Provided by GlutenFreeGirl
Categories Dessert
Time 30m
Yield 16-20 pieces, 16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake mix as directed on the back of box.Pour batter into a large cake pan, but bake for regular allotted time specified on box for cake pans.( The eggs, water and butter are the ingredients needed for the chocolate El Peto cake mix. If you are using a different package make cake as directed on back of box. Keep in mind tho that the nutrition facts may differ as a result.).
- While cake is baking, mix together milk,sugar, and marshmallows in a saucepan, heat until marshmallows are melted. Remove from heat and add coconut.
- Spread marshmallow mixture over WARM cake.
- Then drizzle your favourite chocolate icing over top.
- (Optional)- I love coconut, so I also like to sprinkle a little coconut on top of finished cake.
Nutrition Facts : Calories 230.4, Fat 14.6, SaturatedFat 10.2, Cholesterol 75.4, Sodium 91, Carbohydrate 23.7, Fiber 1.3, Sugar 19.2, Protein 2.9
GLUTEN-FREE COCONUT CARROT CAKE WITH CREAM CHEESE ICING
This is a recipe that I got from the website of Gluten-Free Goddess. It uses Pamela's Baking & Pancake Mix. I've made it several times and I've gotta say, it's really good. My wheat eating DD even asked for it for her birthday. If you are GF/CF you can use canned pumpkin or applesauce in place of the yogurt and 2 cups of your flour mix plus 2 teaspoons of baking powder and 1 teaspoon of baking soda.
Provided by LARavenscroft
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350 degrees F.
- Grease a 9" spring-form cake pan.
- In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.
- Beat in the yogurt, vanilla, cinnamon and spice.
- Add in the baking mix and beat until combined. (The batter should be a bit thicker than wheat flour batter.).
- Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.
- Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.
- Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).
- Cool on a wire rack and frost with cream cheese icing.
- For cream cheese icing, beat the cream cheese and butter until fluffy.
- Add the vanilla.
- Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.
- Add more sugar or juice as necessary.
- Frost cooled cake.
Nutrition Facts : Calories 594.7, Fat 26.8, SaturatedFat 9.9, Cholesterol 94.3, Sodium 151.6, Carbohydrate 87.2, Fiber 1.6, Sugar 82.2, Protein 4.4
GLUTEN FREE COCONUT CAKE FROSTING
For the cake, I used 2 boxes of Betty Crocker's Gluten Free Yellow Cake Mix and baked in 2 square glass cake pans. The recipe below is for a very sweet, rich buttercream frosting using coconut milk. This is from Gluten-free goddess. I'm writing it as it is written, but I useed regular butter. I used apricot jam as a filling between the two layers. There was plenty of frosting for the top and sides. You can decorate with flaked coconut.
Provided by Toni in Colorado
Categories Dessert
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat the shortening and extract till combined. Add in the powdered sugar and half the coconut milk and beat till smooth. Slowly add the remaining coconut milk as you need it, a little at a time, until you acieve a smooth and creamy consistency.
Nutrition Facts : Calories 461.9, Fat 25.1, SaturatedFat 16.5, Cholesterol 61, Sodium 207.1, Carbohydrate 61.5, Sugar 60.2, Protein 0.3
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