Enjoy the delightful flavor and texture of our Gluten-Free and Lactose-Free Burnt Coconut Cake, a perfect dessert for those looking to indulge without dietary concerns. This cake combines the exotic taste of coconut with the health benefits of gluten-free and lactose-free ingredients, offering a moist, flavorful treat that’s topped with a generous layer of toasted coconut. Whether you’re avoiding gluten and lactose or simply seeking a delicious and healthier cake option, this recipe is sure to impress.
Why You’ll Love This:
- Dietary Friendly: Free from gluten and lactose, making it suitable for a wide range of dietary needs.
- Rich Coconut Flavor: The use of coconut oil, coconut milk, and toasted coconut ensures a deep and authentic coconut taste in every bite.
- Light and Fluffy Texture: The cake’s texture is wonderfully light, thanks to the careful folding of beaten egg whites into the batter, making it a pleasure to eat.
Perfect Occasion: This burnt coconut cake is ideal for birthdays, gatherings, and special occasions where dietary restrictions are considered. It’s also great for casual afternoon tea or coffee breaks, providing a guilt-free indulgence.
Decoration Tips:
- Toasted Coconut Topping: Enhance the coconut flavor with an extra sprinkle of toasted coconut flakes on top before serving.
- Serve with a Drizzle: Offer homemade or bottled coconut milk on the side for guests to drizzle over their slice for added moisture and flavor.
- Garnish with Edible Flowers: Add a tropical flair with a few edible flowers as a garnish, perfect for special occasions.
Ingredients:
- 4 eggs, separated
- 1/2 cup (chá) coconut oil
- 1 cup (chá) powdered sweetener or demerara sugar
- 250ml coconut milk
- 2 cups (chá) gluten-free flour mix or 1 1/2 cups rice flour + 1/2 cup potato starch or sweet tapioca flour
- 1 tablespoon baking powder
For the Topping:
- Dried grated coconut, as desired
- Coconut milk for drizzling (optional)
- Prepare the Batter:
- Separate the egg whites and yolks. In a mixer, beat the yolks with coconut oil on medium speed until fluffy and voluminous. Gradually add the sweetener, continuing to beat for about 4 minutes until creamy.
- Warm the coconut milk slightly.
- Alternate adding the flour mix and warm coconut milk to the yolk mixture on medium speed, mixing just enough to incorporate. Stir in vanilla essence if using.
- Fold in Egg Whites:
- In a separate bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the batter along with the baking powder using a spatula, with careful upward strokes to keep the mixture light.
- Bake:
- Pour the batter into a greased baking pan. Sprinkle the top generously with grated coconut.
- Bake in a preheated oven at 200°C (392°F) for 35 minutes.
- Optionally, drizzle with coconut milk after baking for extra moisture.
- Serve:
- Let the cake cool completely. Cut into slices and serve, ideally after allowing it to set in the fridge to enhance the flavors and texture.
Enjoy this exquisite Gluten-Free and Lactose-Free Burnt Coconut Cake, a simple yet delicious way to satisfy your sweet tooth while adhering to dietary preferences!
