I first made this cake for my mom’s birthday party. My dad bought my mom a fabulous cake from a local bakery, but of course, it wasn’t gluten free. This Coconut Cake was what I made for my daughters and I after my oldest daughter, Kylie, saw Ina Garten make this cake on the Barefoot Contessa.
Kylie and I love watching the Barefoot Contessa together. Kylie begged me to make this cake so we could bake it together. Not so simple when you consider what goes into adjusting a recipe to make it something we can eat.
The cake ended up being fabulous, and it got rave reviews from my family at my mom’s party. I decided to make it again yesterday for a girl’s night with a few close friends.
Coconut Cake + 3 fabulous friends + wine + lots of giggles = a great time!!
|Carissa is helping put the shredded coconut on the cake!|
|Ready to eat!|
For the cake:
Recipe adapted from Ina Garten’s Coconut Cake
1 cup olive oil
1/2 cup coconut oil or palm shortening
2 cups sugar (organic sugar, palm sugar, sucant, etc…)
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 1/4 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup brown rice flour (finely ground, I use Authentic Foods)
1/2 cup sorghum flour (finely ground, I use Authentic Foods)
1/2 cup almond meal (I use Bob’s Red Mill)
1 cup tapioca starch
1 cup coconut milk (the type in the can)
2 tsp Bragg’s apple cider vinegar
1/2 cup unsweetened shredded coconut (plus more for sprinkling on the cake once frosted)
Preheat your oven to 325 degrees (F).
Measure out a cup of coconut milk. Stir in the apple cider vinegar and set aside.
Using a heavy duty mixer, cream together the oil, coconut oil (or palm shortening), and sugar on medium speed for 2 to 3 minutes. Add in the eggs, one at a time, and mix until blended. Continue mixing at low speed and add in both extracts, xanthan gum, baking powder, baking soda, and sea salt. Mix in the flours, one at a time – alternating between mixing in the flours, and adding in the coconut milk/vinegar mixture. Mix until just blended. Fold in the shredded coconut with a rubber spatula.
Pour into two greased 9-inch round cake pans. Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to completely cool before frosting.
|You see how the coconut falls beautifully onto the plate?|
For the frosting:
1/2 cup coconut milk (the kind in the can)
1 tsp vanilla extract
1/2 tsp almond extract
4 1/2 cups organic powdered sugar
Alternative to frosting:
Jam or fresh sliced fruit would be a wonderful alternative to frosting.
Would you share the last bite?