Saturday, 21 March 2009

Golden Coconut Cake Recipe Gluten Free Vegan



This golden coconut cake is a real delight to eat! It is a tasty coconut cake with a white frosting and butter cream filling with chunky coconut toffee crumbles.

The coconut toffee pieces will surprise the people you give this cake too as they will ask you ''what are the delicious toffee bits that I keep tasting in this cake?''.

This is not only a gluten free recipe but a vegan egg free cake recipe too.

When making the coconut toffee make sure you use a pan that is big enough for the frothing sugar.

I use creamed coconut which is coconut that is pressed into a block, I add hot water then add the creamy coconut mixture to the cake mixture.

I have some vegan and dairy free toffee recipes coming up soon using similar methods to this recipe so keep logging on.

Can you resist the golden toasted coconut sprinkled on top of this delicious cake?





Ingredients for Golden Coconut Cake Recipe
3oz Sunflower margarine
4oz Light brown muscovado sugar
1oz desicated coconut
5oz Rice flour
2oz Ground almonds
1 Tbsp Vanilla extract
1 tsp Xanthan gum
2oz Creamed coconut
4 Tbsp Hot water
5 Tbsp Soya milk
4 Tbsp Cold water
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
Pinch salt

For the Coconut Toffee
2oz/60g Light brown muscovado sugar
5 Tbsp Hot water (15ml tablespoons)
1 Tbsp Golden syrup
3 Tbsp Desicated coconut

For the Crunchy Toffee Butter Cream Filling
3 Heaped Tbsp Margarine
1 tsp Vanilla extract
1 Tbsp Desicated coconut
1 large tsp Cornstarch

For the Topping
2-3 Tbsp Desicated coconut
Chef Jeenas Dairy free vegan white frosting


Would you like to take a bite of this tasty golden treat?




Picture of creamed coconut in a block.



Take a look at the wonderful coconut toffee crumble butter cream filling and my peice f coconut toffee.




How to make Vegan Gluten Free Golden Coconut Cake Recipe

Align Centre

How to make the cake batter


Place the 4 tablespoons of hot water and 2 ounces of creamed coconut into a small bowl. Leave to melt and use a fork to help the coconut mix into the water, leave to the side.





Cream together the margarine and sugar.




Add the coconut cream and vanilla extract to the sugar mixture and mix well.




Add rice flour, baking powder, bi carbonate of soda, almonds, xanthan gum, pinch salt and mix very well.




Add the soya milk and cold water a little at a time mixing very well.




Pour into a round cake tin that has been greased and floured.

Cook in a hot oven at gas mark 6 for 30-40 minutes or until a skewer comes out clean.




Once cooked leave for a minute then remove from the tin and leave to cool on a cooling rack.

Once cool carefully slice the cake into two through the middle.




How to make the coconut toffee




Mix the hot water and sugar together in a pan.

Bring to the boil and cook for 5 minutes until it is really frothy.




Add golden syrup and cook for approximately 60 seconds stiring it a lot.

Take off the heat and add coconut, place pan pan back onto the heat stiring constantly for 60 seconds.

Take off the heat and pour striaght onto a lightly greased dish.




The toffee will harden within minutes so keep an eye on it.

As the toffee hardens and firms up remove the toffee and break in into peices.




Do not be tempted to take a bite of this delicious coconut toffee or else there will be none left for the golden coconut cake!




How to make Toffee Butter Cream



Put the toffee crumbles into a blender and blend into little chunks.


Make sure you turn the blender on and off on and off - this ensures that you do not pulse the toffee into a powder.


You want nice little crumbly chunks.



Add the margarine , cornstarch, vanilla and coconut mix well.




Spread the coconut toffee butter cream onto the bottom cake layer.




Place the top layer on top of the butter cream.




Spread my vegan white frosting all over the cake.




Take a small flat pan and add the coconut, heat up the pan and keep shaking the pan a little.

Once the coconut starts to turn golden remove the pan straight away and keep shaking, pour the coconut onto a plate instantly.

When the coconut turns golden some of it will still be white but when you take the pan off the heat it will carry on cooking, this is why you should not leave the pan on or else it will burn.




Sprinkle all over the top of the coconut cake.




See my gluten free recipes index pages and my vegan recipes index pages.


I had been craving a golden coconut cake for weeks before I had the time to bake it. Have you ever craved a food for a such long time?

22 comments:

Erica said...

Another beautiful recipe-- was there a special occasion for this gorgeous cake? I love anything coconut!

Madhumathi said...

Wow..its a delicious cake..Love the toffee buttercream!

Happy cook said...

Wow delicious cake and i love love that icing.

A_and_N said...

What an effort!

Love the coconut toffee. What role does Xanthan gum play? And wow, I must say thanks for all the hardwork. It was a visual delight!

Grace said...

jeena! this is amazing!! coconut, toffee--my brain can barely accept all the wonderful deliciousness here! very nicely done.

Jeena said...

Thank you everyone for your kind comments. :-)

A and N - Xanthan gum is an additive used in gluten free baking to replace the gluten. Check out my xanthan gum post.

Ann said...

Toffee and Coconut?? This recipe is calling my name..devine combination.
That Coconut cream 'block' is something new to me. I have seen only the coconut paste and shredded coconut.

Vandana Rajesh said...

The cake looks lovely Jeena, the buttercream and coconut all give it such a nice look and texture.

Rosa's Yummy Yums said...

What a gorgeous looking cake! I love anything with coconut!

Cheers,

Rosa

Bridgett said...

Jeena, can I come to your house to enjoy a slice with you? This looks like a perfect any-occasion cake.

Jescel said...

i've been looking for a real good coconut cake recipe. this surely looks good. will bookmark this.. it looks intimidating to do though, very labor intesive huh? but i'm sure it'll be worth it in the end :o)

Cynthia said...

I wanted to see the cake but the pics are not loading :(

Bharti said...

That would perfect with a cup of coffee! Delicious.

Arabic Bites said...

Wow jeena beautiful cake,love the coconut & that delicious frosting.
as ann said the recipe is calling my name :D

zainab :)

burpandslurp said...

INCREDIBLE!!! I love how you show all the steps! this looks so freaking beautiful, I can't believe it's gluten-free!
as for you question, I don't have your self-control. I can't ever wait on a craving for that long. if I want something, I want it NOW! lol

The Ertel Triplets said...

question..sorry! What is the equivalent of "Gas Mark 6" on your oven? Is it approximately 350 deg F? I want to make this for our kids' birthday, since one of them is allergic to eggs...it sounds delicious!

Thank you!
Cheryle

Jeena said...

Hi Cheryle,

Gas mark 6 is the same as 400F or 200C.

Divya Vikram said...

Love the coconut in the cake. Lovely with the frosting

Anonymous said...

Not sure if this'll be read but I have to try and let you know how this cake went down today. IT ROCKED!!!
It's my friends birthday today, and as I'm vegan I learned a long time ago if I want to eat cake at a party I need to bring it. My friends sister is coeliac, so when I came across this recipe I knew it was the perfect recipe for us both. It was moist, crumbly and delicious with none of the odd textures that gluten free cakes often have. Nearly everyone there spoke to me about it, most would never have realised it was vegan and gluten free if I hadn't told them. I've got a list of people waiting for me to send them a with a link for this recipe. This cake is now legend! Thanks for your hard work!!

Chef Jeena said...

Thank you for the lovely feedback.

It is great to hear that people enjoy my recipes, but I think it is even greater to get such positive feedback on my vegan/gluten free recipes.

Thank you for taking the time to comment. :-)

Fideleo said...

Hi Jeena, I'm glad that you appreciate my comments. I'll definitely be trying more of your vegan and gluten free recipes so I'll let you know how I get on with them. Thanks again!

Anonymous said...

I just made this at 2 am in the morning and I was expecting gummy texture and odd flavors but holy mother of cakes... The texture is unbelievable! I had a request for gluten free, butter/margarine free and cane sugar free cake so I substitute margarine with ghee, the demerara sugar with coconut palm sugar and soy with almond milk. Added extra vanilla extract, vanilla bean paste and extra liquid and it was delicious! Thank you Chef Jeena... I almost gave up on gluten free recipes. You are amazing!