Gluten-Free Coconut Cake with Lactose-Free Filling

This delightful coconut cake offers a heavenly combination of light, fluffy texture and rich, tropical flavors without the gluten or lactose. Infused with the creaminess of coconut milk and the subtle sweetness of demerara sugar, each slice is both moist and flavorful. The filling, made from almond milk and enriched with shredded coconut, provides a creamy contrast that enhances the overall taste. This cake is perfect for those seeking a delicious dessert that caters to specific dietary needs.

Why You’ll Love This Cake

Beyond being gluten-free and lactose-free, this coconut cake doesn’t compromise on taste or texture. The homemade gluten-free flour mix ensures a light and airy cake, while the use of natural coconut and almond milk enhances the flavor profile, making it rich and satisfying. It’s a guilt-free indulgence that will please everyone, not just those with dietary restrictions.

Perfect Occasion for This Cake

This coconut cake is ideal for various occasions, whether it’s a birthday party, a family gathering, or a festive celebration. It’s particularly great for events where guests might have dietary restrictions, ensuring that everyone can enjoy a slice without worry. Serve it at brunch, as a dessert after a dinner party, or as a treat during the holiday season.

Baking Tips

To achieve the best texture and flavor:

• Ensure all ingredients are at room temperature to integrate smoothly.
• Mix the cake batter just enough to combine the ingredients well, avoiding over-mixing to keep the cake light.
• Cool the cake completely before slicing and filling to prevent it from crumbling.

Ingredients:

• Cake:
  • 4 eggs
  • 3/4 cup demerara sugar
  • 1 1/2 cups plant-based milk
  • 1 small bottle of coconut milk
  • 1/2 cup oil of your choice
  • 100g dry shredded coconut
  • 1 cup gluten-free flour mix (recipe below)
  • 1 tablespoon baking powder
• Homemade Gluten-Free Flour Mix:
  • 1/2 cup rice flour
  • 1/4 cup tapioca starch
  • 1/4 cup cornstarch
• Filling:
  • 500ml almond milk (or other plant-based milk)
  • 1/2 cup demerara sugar
  • 3 tablespoons cornstarch
  • 2 egg yolks
  • 1 box plant-based cream (optional)
  • 1/2 cup shredded coconut

Instructions:

1. Prepare the Oven and Pan:
   • Preheat your oven to 200°C (392°F). Grease a baking pan and set aside.
2. Mix the Cake Batter:
   • In a blender, blend the eggs, demerara sugar, plant-based milk, coconut milk, and oil for 1 minute.
   • Transfer to a large bowl, stir in the shredded coconut and gluten-free flour mix until just combined.
   • Fold in the baking powder last and pour the batter into the prepared pan.
   • Bake for 30 minutes or until a toothpick comes out clean.
3. Make the Filling:
   • In a saucepan, whisk together almond milk, sugar, cornstarch, and egg yolks. Cook over low heat, stirring constantly, until thickened.
   • Remove from heat, stir in plant-based cream and shredded coconut if using.
4. Assemble the Cake:
   • Let the cake cool completely, then slice horizontally into two layers.
   • Spread the filling on the bottom layer, add the top layer, and spread more filling on top.
   • Garnish with additional shredded coconut.

Enjoy this luscious Gluten-Free Coconut Cake, perfect for anyone looking for a deliciously moist cake that caters to gluten and lactose sensitivities.