These gluten free coconut cake recipes couldn't be any easier to bake! Full of flavor, they make a delicious treat for the whole family. What's more they don't need any specialist ingredients.
Cut into fingers or squares, have them ready for when the children get home from school, or pack them in their lunch boxes for the following day.
Let's start with Coconut Fingers and then we will introduce chocolate into the next recipe for Chocolate Coconut Bars.
This recipe is also dairy free.
Preheat your oven to 190C, 375F or Gas mark 5.
Break the eggs over a large mixing bowl, letting the whites run into the bowl and keeping the yolks in the shells. The yolks can be saved for a different recipe. Whisk the whites until they stand up in soft peaks. I use an electric mixer (Kenwood Chef) for this as it speeds things up considerably.
Gently fold in the sugar, without knocking out too much of the air you have just incorporated into the egg whites.
Carefully stir in the coconut and ground rice, until everything is mixed together. If you feel the mix is a little too stiff, you could add a spoon of milk (or milk substitute if you need to be dairy free).
Prepare your pan by lining with parchment paper, then spread the mixture into it. I used a 1 pound loaf tin.
Bake for 10-15 minutes until just turning slightly golden on top. Don't overcook these coconut cake recipes as you want them to remain moist.
If you used parchment paper it is easy to lift the cake out of the pan and set it on a rack to cool slightly.
While still warm, but not hot, cut into fingers..
Preheat oven to 180C, 350F or gas mark 4. Line your pan with parchment paper (or use a silicon pan).
Grate the chocolate or grind it in a food processor to a powder. Don't worry if the occasional piece stays larger.
Place the chocolate, coconut, sugar and sultanas into a bowl and mix together.
Beat the egg and add to the bowl. Mix the ingredients together with a fork, then spread into your prepared tin.
Bake for 20 minutes. Cool slightly before turning out and cutting into bars (or squares if you prefer).
I used 85% cocoa chocolate, and a sugar replacement in my chocolate coconut bars to reduce the carbohydrates as I am diabetic. If you do not need to watch the carbs, you could use a milk or white chocolate instead.
You can also vary the recipe by swapping glace cherries for the sultanas.