Coconut, Raspberry & White Chocolate Cake (Gluten Free)

I had been wanting to bake with coconut flour (Tiana Coconut Flour) for a long time now, but I was always reluctant to pay the price for it. Luckily Whole foods had a discount on it a few weeks ago, finally it was my time to get baking with it. Coconut is one of my favourite flavours, and goes well with so many other sweet foods. This flour is naturally high in fibre and low in carbohydrates, what more do you want from a cake!? It is well worth the purchase if your’e a coconut lover like myself.

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This cake looks like a coconut jungle and I promise you it’s not hard to make! Fortunately you do not need much coconut flour to bake with as using too much creates a very dry cake (like most gluten-free flours). Because of this, you have to combine it with a regular gluten-free flour, I use Dove’s Farm self-raising flour which you can purchase from most supermarkets or health food stores.

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When looking for recipes ideas I came across Gluten Free Goddess, she has such a beautiful blog with endless tasty recipes. Then I came across What Kate Ate, another beautiful blog. She seemed to have a simplified version of a GF coconut cake, so I played around with it and used less sugar, more butter, coconut milk instead of normal milk and excluded the cream cheese icing for a simple white chocolate ganache.

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I went picture crazy again so I apologise for you having to scroll so far down to get to the recipe, but everyone loves a bit of food porn.

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I purchased the Coconut Chips from Whole foods, they’re surprisingly quite tricky to find. I’d imagine that health stores would also have them. However, you can just use dessicated coconut if you wish. The coconut chips are more for decoration and texture. I also purchased my raspberries from Globe Town Market in Bethnal Green. Leslie and Mark’s fruit stall is great quality and cheap, you pay the price you should pay.

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I have to admit, this cake is hard to slice due to the coconut chips that dig into the sponge. So I advise using a sharp knife and slowly slice in to the cake. However, if this cake is just for yourself and you don’t care about presentation, then who cares!

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Time to dig in!

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Time for slice number two!

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I’ll stop now and let you enjoy your baking.

Ingredients

200g unsalted butter (room temperature)
100g caster sugar
35g coconut flour
130g gluten-free self raising flour (Dove’s)
3 eggs
1 tsp vanilla extract
2 tblsp lemon
2 tblsp sour cream
2 tblsp coconut milk

White chocolate ganache

300g good quality white chocolate (preferably Green&Blacks)
135ml double cream
225g fresh raspberries
80g coconut chips

Method

1. Turn the oven to 160C/325F/Gas 3. Butter a 20cm/8 inch diametre tin and set to one side.

2. Start off by whisking the butter and sugar together till light and pale. Then add one egg at a time till all three are beaten in.  Now add the vanilla, lemon juice, sour cream and coconut milk to the butter mixture and whisk again. Once fully blended, weigh out both of the flours and sieve into the wet mixture.

3. The mixture will be quite thick so do not worry. However, if it is too thick for you to scoop and spread then just add a little more coconut milk. Now transfer the mixture into the cake tin and spread evenly,

4. Bake in the middle shelve for about 30-40 minutes. after 30 minutes poke a knife in to the cake to see if it is ready, if the knife comes out clean then take the cake out and leave to cool on a wired rack. Once the cake is cooled, take it out of the tin and very carefully slice in half and leave to one side.

5. Now for the ganache. Chop up all of the white chocolate finely and put in to a mixing bowl. Measure out the cream and pour in to a pan, put it over a low heat and bring to the boil. Once the milk starts to boil around the edges, take it off the heat and pour over the white chocolate pieces. Keep stirring the ganache until all of the chocolate has melted in. This ganache is quite thick so don’t be alarmed. However, it should still be spreadable.

6. Spread a little bit of the ganache in the middle of the cake and add a few raspberries. Put the other half of the cake on top and spread the rest of the ganache over. Make sure you leave enough to go around all of the cake. Now this is done, add the coconut chips on to the cake. You almost have to stick them on and push them down. Add the rest of the raspberries on top of the cake like I have, if you wish.

Enjoy and let me know how your baking goes 🙂

 

© Amelia Hallsworth – Photography, Coffee, Food & Recipes 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amelia Hallsworth – Photography, Coffee, Food & Recipes with appropriate and specific direction to the original content.

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7 Responses to Coconut, Raspberry & White Chocolate Cake (Gluten Free)

  1. This looks great! But can it be done without dairy?

  2. Pingback: Cake Icing | familyrecipebooks

  3. Pingback: Peanut Butter & Snickers Cookies (Gluten Free) | Amelia Hallsworth

  4. Pingback: Peach Pound Cake | Julie's Spoonful of Sugar

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