The holidays are almost here.
Stressing over gifts, family visits, cooking or baking?
As much as I love the holiday season it can in itself bring more stress.
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We are all hosting more at our homes, attending more parties, or even going home for the holidays and staying with family.
The holidays also bring us joy and for me it makes me feel like baking.
In fact I’ve been doing so much baking and candy-making lately that I know by the time Christmas does arrive we will only want salads.
Today I am sharing a recipe for a gluten-free coconut cake.
This gluten-free coconut cake has a meringue baked topping so there’s no need for icing. I like this cake because I baked it in a 9×9 square pan thus giving me the flexibility to cut it into large squares if I’m serving it for dessert while entertaining, or cutting it in smaller squares and serving it on a platter for a group function.
It also stays moist for days.
Recipe: Gluten Free Coconut Cake
This recipe is adapted from the cookbook Company’s Coming Cake Book.
1/2 cup softened butter
1/2 cup brown sugar
3 large egg yolks
1 cup Cloud 9 Gluten free flour blend
2/3 cup unsweetened coconut
1 1/2 tsp gluten free baking powder
1 cup buttermilk
1 tsp good quality vanilla
3 large egg whites
1/2 cup brown sugar
1 cup unsweetened coconut
Line a 9×9″ square pan with parchment paper.
Preheat oven to 350 degrees.
In a stand mixer add the gluten-free flour blend, 2/3 cup coconut, baking powder and salt.
Add the softened butter, 1/2 cup sugar and egg yolks and mix on medium speed.
Add the buttermilk and vanilla and beat until batter is light and fluffy.
Pour batter into parchment lined pan.
In a medium bowl beat the egg whites until soft peaks form.
Slowly add the 1/2 cup sugar into the egg whites and continue beating until stiff peaks are formed.
Fold in the 1 cup of coconut.
Spread the coconut meringue over the cake batter.
Bake in oven for 35-40 minutes.
Let cool completely.
Once cooled you can slice.