Gluten Free Coconut Cake for AEG
This soft, moist gluten free coconut cake recipe is delicious, and gives great results every time without the need for gluten free flour, which can give gf cakes that dry, chalky texture we all know and hate.
Like all the best GF cakes, this recipe uses ground nuts for structure and a soft crumb. You can use this cake as the basis for all your varied and wonderful cakes. Scale it up or down as you wish and decorate however you like. See my AEG fridge for inspo!
If scaling up or down:
Always fill you cake tin around 3cm deep, and cupcake cases 3/4 full
Adjust baking time to suit – cupcakes need around 15 mins. larger cakes around 10 mins longer than the bake time given here – but always test your cake by inserting a toothpick into the centre of the batter – when it comes out clean – its done!
175g ground almonds
2 tbsp desiccated coconut
10 large eggs, at room temperature, separated
200g icing sifted
1/4 tsp salt
3 x 9″ round cake pans, generously greased with butter, oil or cake spray
In large bowl, whisk together almond and coconut.
In bowl of electric mixer with whisk attachment, beat your egg yolks at high speed for 2-3 mins, until paler yellow and fluffy. Reduce the speed to medium-low and beat in the icing sugar.
Scrape down your bowl, increase back up to a high speed and beat for another minute.
Mixing on low speed, add almond and coconut flour mixture, until just incorporated.
In clean dry bowl of electric mixer fitted with whisk attachment, beat the egg whites on medium speed, for about a minute, til foamy. Then turn up to high and beat until whites hold stiff peaks – about 2 minutes. Fold 1 cup beaten egg whites into your cake mixture, then gently fold in the rest, taking care not to knock out any air as you go. Divide batter between pans evenly, and smooth to level the tops. Bake 20-25 mins or until toothpick inserted in centre comes out clean.
Cool completely, then remove from the pan