I’m a fan of coconut cake and have wanted to get a recipe for one on the blog for some time. The recipe I’ve gone with is something I popped together as a bit of a trial a few weeks ago and I was delighted with the result.
This gluten free iced coconut cake is quick and easy to make and is the perfect thing to have a go at if you’re new to baking, as you simply need to pop all the ingredients into a mixing bowl, whisk, spoon into a baking tin and bake. And then, as is by magic, you will be rewarded with a delicious, soft coconut sponge cake. Yum!
For the cake
110g (4oz) gluten free self-raising flour or mix (add ¼ teaspoon of xanthan gum if your flour or mix does not already contain this or guar gum)
110g (4oz) caster sugar
110g (4oz) softened butter (I used full fat Lurpak spreadable butter)
110g (4oz) full fat natural yogurt
1 teaspoon *vanilla extract
50g (2oz) *desiccated coconut
2 large eggs (room temp)
110g (4oz) sifted icing sugar
Enough boiled water to make a smooth paste
Desiccated or flaked *coconut to sprinkle
Preheat the oven to 180C/350F/Gas 5/160C Fan.
Grease and line a 1lb loaf tin.
Place all the ingredients for the cake into a large mixing bowl.
Whisk with an electric mixer for a couple of minutes under the mixture is pale and glossy.
Transfer the mixture into the prepared tin and pop it into the oven.
Bake for 35-40 minutes until the cake is golden brown and well risen, and when a skewer is inserted into the centre it comes out clean.
Leave the cake to cool completely before removing it from the tin.
Once cold remove the cake from the tin, peel off the paper and transfer to a large plate or platter.
To make the glace the icing: Gradually add enough boiled water to the sifted icing sugar and stir until it’s nice and smooth. The consistency should be similar to double cream.
Spoon the glace icing over the top of the cake and gently spread out with a palette or round bladed knife.
Sprinkle over the coconut.
Leave until the icing has set before grabbing a knife and cutting yourself a generous slice.
Recipe notes and suggestions:
The cake will keep really well in an airtight container for 3-4 days. It can also be frozen, providing it’s not been iced.
I’ve made this coconut cake twice. The first time I made it I left it plain. Whilst I love this cake iced, Neil preferred it plain and spread with a little butter. I’m mentioning this, should you want to skip the glace icing.
Iced or left plain, this coconut cake makes the most delightful pudding. Try spreading raspberry jam over a slice before gently heating and serving up with hot *custard.
If you’re out of gluten free self-raising flour you can use plain instead. Just add 1 level teaspoon of gluten free baking powder to the flour and xanthan gum as I suggest in the recipe, if it’s not already in the flour.
Thanks for checking out my gluten free iced coconut cake recipe. Let me know if you make it, and please do give me your verdict.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.