Life of a Gluten Free Girl

Fun exciting tasty gluten free food

Gluten Free Butter and coconut cake

Gluten Free Butter and coconut cake whole

Need to bring a cake to a bridal shower, high tea or having friends over for coffee? Well this is the perfect cake that looks impressive, tastes delicious and surprise’s friends. Best of all it’s gluten free!!!

Let’s face it, we all want to prove to our Gluten eating friends that Gluten Free deserts are just as scrumptious if not, BETTER!

I made this little beauty for my birthday and it went down a treat. YUM!

Gluten free buttercream and coconut ingredients

What you will need:
For this recipe you will need to make 2 cakes (or you might decide to make one large one and cut it in half however this is risky business and I prefer just to make two cakes).

Cake
Each cake will need the following (keep in mind that you will need to have two of the below for the cake ingredients only):
125g butter, softened
2 tsp vanilla extract
¾ cup caster sugar
2 eggs
1 ½ cups of gluten free self-raising flour, sifted (I like to use White Wings)
½ cup milk
1 tsp gluten free baking powder
½ tsp xanthan gum (Optional)

Filling and icing:
Fresh whipping cream 600mls (keep in fridge until needed)
1 ½ tsp sugar
Strawberry jam (5 tbp, or more if you love jam)
3 cups shredded coconut
1 strawberry (to decorate)

Method:
Cake
1. Preheat oven to 170 degrees Celsius. Grease a round cake pan.
If you only have one round cake tin (that’s me!) follow the steps below and while your first cake is baking prepare the second cake.
2. Place butter, vanilla extract, sugar in a large bowl and mix with an electric mixer until combined and fluffy.
3. Slowly add the eggs one at a time and continue to mix.
4. Add the flour, milk, baking powder and xanthan gum to the mixture and with an electric mixer on a medium speed blend, until all is combined.
5. Pour the mixture into the cake pan and bake for 30 mins or until cooked.

Whipping the cream
While your second cake is baking take the fresh whipping cream out of the fringe, add the sugar and whip the cream with an electric mixer until light, fluffy and at a texture that is easy to spread. (I say Whip it, Whip it good!!!).

Stack and decorate
1. Place one cake on a plate. (tip: place four pieces of baking paper slightly under the cake so that it covers the corners of the plate which are exposed. Once you finish decorating the cake, slightly pull the baking paper out and you will have a clean plate ready to serve).
2. Spread a thick layer of cream on the top of the cake (not the sides).
3. Spread jam over the cream.
4. Finish with spreading cream over the jam.
5. Place the second cake on top.
6. With the remainder of the cream cover the entire cake.
7. Sprinkle coconut all over the cake (be generous with the coconut, “I’m dreaming of a white Christmas”).
8. Decorate with a strawberry on top.

gluten free butter and coconut cake slice

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3 comments on “Gluten Free Butter and coconut cake

  1. clareacus
    July 23, 2013

    WoW’d my guests last night with this receipe- Thanks ‘Gluten Free Girl’

  2. alwaysamum
    June 24, 2014

    Reblogged this on Favourite Gluten Free Recipes and commented:
    An impressive cake for a special occasion…

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