GLUTEN FREE COCONUT CAKE FROSTING
For the cake, I used 2 boxes of Betty Crocker's Gluten Free Yellow Cake Mix and baked in 2 square glass cake pans. The recipe below is for a very sweet, rich buttercream frosting using coconut milk. This is from Gluten-free goddess. I'm writing it as it is written, but I useed regular butter. I used apricot jam as a filling between the two layers. There was plenty of frosting for the top and sides. You can decorate with flaked coconut.
Provided by Toni in Colorado
Categories Dessert
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat the shortening and extract till combined. Add in the powdered sugar and half the coconut milk and beat till smooth. Slowly add the remaining coconut milk as you need it, a little at a time, until you acieve a smooth and creamy consistency.
Nutrition Facts : Calories 461.9, Fat 25.1, SaturatedFat 16.5, Cholesterol 61, Sodium 207.1, Carbohydrate 61.5, Sugar 60.2, Protein 0.3
GLUTEN-FREE COCONUT LAYER CAKE
Provided by Zoe Singer
Categories Cake Mixer Dessert Bake Kid-Friendly Wheat/Gluten-Free Coconut Anniversary Birthday Shower Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes one three-layer (9-inch) cake; 12 servings
Number Of Ingredients 17
Steps:
- Make frosting
- Chill bowl of stand mixer and whisk attachment or large metal bowl and beaters for at least 15 minutes.
- In small saucepan over moderate heat, bring 1 cup cream to simmer. Transfer white chocolate to medium heatproof bowl, pour hot cream over, and whisk until smooth. Whisk in rum and salt. Let cool at room temperature until thickened slightly, about 1 hour.
- In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. (Do not overbeat, or cream will curdle.) Refrigerate until firm, about 3 hours. (Frosting can be made ahead and refrigerated, covered, up to 8 hours.)
- While frosting is chilling, make cake
- Preheat oven to 350F. Line bottoms of cake pans with parchment paper.
- In large bowl, whisk together almond and coconut flours.
- In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.
- In clean dry bowl of electric mixer fitted with whisk attachment, beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.
- Assemble cake
- Layer cake, using 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.
GLUTEN-FREE COCONUT CAKE
I made this for my mom's 65th birthday and frosted it with a simple vanilla buttercream. No one can tell it's gluten free!
Provided by Christy E.
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 35.2 g, Cholesterol 46.5 mg, Fat 22.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 6.3 g, Sodium 355.3 mg, Sugar 21.2 g
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