Looking for the perfect excuse to combine your love of coconut with your passion for baking… ok eating cake? Look no further! This cake is gluten and dairy free, with a superfood kicker. Sure to impress your friends and your taste buds!
3/4 cup Nuttelex or butter
3/4 cup raw sugar (or 1/2 raw sugar & 1/4 coconut sugar)
1/2 tsp vanilla essence
4 egg yolks
1 cup flour (3/4 buckwheat & 1/4 potato)
1/4 cup liquid (nut milk/water)
1 tsp mesquite powder
1 flat tsp gluten-free baking powder
1 flat tsp xanthan gum
1 pinch salt
1. Pre-heat oven to 175°C (fan-forced).
2. Line a 25-28cm cake or pie tin with baking paper.
3. Combine all ingredients with a hand-mixer.
4. Pour mix into tin and spread evenly with a spatula.
5. Bake for 15 minutes.
While the base is in the oven, you can get started on the meringue topping.
4 egg whites
3/4 cup raw sugar
3/4 cup desiccated coconut
1 tsp vinegar
1 tsp vanilla essence
2 tbs shredded coconut for sprinkling on the top
1. Using your hand-held mixer, beat the egg whites until soft peaks form.
2. Add the vinegar and vanilla essence and continue beating.
3. Add the sugar a few tablespoons at a time and continue beating.
4. When all sugar has dissolved, fold the desiccated coconut in with a spatula.
1. When the base has become golden brown and but it still a bit squishy to the touch, remove it from the oven.
2. Lower oven temperature to 110°C.
3. Pour the prepared topping onto the base and spread to the edges with a spatula.
Tip: if the topping is sticking to your spatula, run it under water and continue spreading the topping with a slightly wet spatula.
4. Place the cake back in the oven for approximately 20 minutes. The baking time will depend on a few things: depth of the cake tin you’ve used, the heat of your oven etc.
5. When topping is slightly golden, take your cake out of the oven and cool on a rack.
Enjoy while warm – it’s divine and not too heavy – or wait until it cools and store in an airtight container.
Also try this variation using sorghum flour and raspberries.