Hey guys!! I hope you’re all doing so wonderfully well this week. Have you made anything delicious and delightful?? Well I have, as you can see by this yummy looking Toasted Coconut Cake, yes thats right, TOASTED COCONUT, say whaatt??! If you haven’t made yourself some toasted coconut before that I suggest you get onto that quick smart because I hadn’t either before this cake…. see, we are all the same here! I’m sure many of you have probably heard of Toasted Coconut Cake before and what a beautiful cake it is.
This past weekend weather here in Melbourne was absolutely stunning. The sun was shining bright and it was so hard to stay indoors, so I did’t, I went outside! It was the perfect opportunity for me to finally go through old recipe cards that have been handed down to me from my family, don’t you love those? There are so many gems I want to eventually share with you but you’ll have to wait a little longer for those, but not to worry just yet, this Toasted Coconut Cake is one of those wonderful recipes!
I decided to make this cake gluten free using my self raising gluten free flour blend. I recommend doubling that self raising flour recipe and taking the amount you need as per the cakes recipe ingredients. Alternately, you can use store-bought gluten free self raising flour or regular wheat flour, whatever your preference, it will work. This cake is lovely and light, fluffy, moist and the most perfect snacking cake. I enjoyed a slice with a hot chocolate this afternoon and it just makes your afternoon tea hour 10x better, trust me!
You’ll love how easy this cake is, the cake itself is all completed in one bowl and the icing is the EASIEST icing EVER! Now, as you know I’m a buttercream lover, duh, but sometimes we ain’t got no time for that! That’s when this simple super icing comes in handy and what’s even better is that the original recipe calls for this type of icing, #winning! Sprinkle a generous amount of toasted coconut over that icing and you’re good to go!
- ¾ cup desiccated coconut
- 125g butter, softened to room temperature
- 1 cup demara sugar or lightly packed brown sugar
- 1 tablespoon maple syrup
- 2 eggs, room temperature
- Pinch of himalayan pink salt
- ½ teaspoon vanilla bean extract
- 1½ cups gluten free self raising flour*, sifted
- ½ cup almond milk or milk of choice
- 1 cup icing sugar
- 3-4 tablespoon lemon juice
- ¼ cup extra toasted desiccated coconut
- Preheat oven to 180ºC (356ºF). Line or grease a 9 inch round cake tin with parchment paper, set aside.
- Place coconut into a small fry pan, stir over medium heat until golden brown and toasted, remove from pan into a clean bowl, set aside.
- Whip butter with the paddle attachment until smooth.
- Add sugar and cream butter and sugar together until light and creamy.
- Beat in maple syrup.
- Add eggs, one at a time, beating well after each addition.
- Remove ½ cup of the toasted coconut and set aside the remaining ¼ cup for icing.
- To the cake batter, add ½ cup toasted coconut, salt and vanilla, beat until just combined.
- Add sifted flour alternately with milk, beat until well combined.
- Pour batter into prepared cake tin.
- Bake for 3-35 minutes or until the cake springs back when touched and a skewer inserted into the middle comes out clean.
- Remove and cool in pan for 15-20 minutes.
- Transfer to a wire rack to cool completely.
- Add icing sugar to a medium sized mixing bowl.
- Add lemon juice, mix until a soft spreading consistency, should be thick yet easy to spread onto the cake. Add more lemon juice if needed.
- Spread over cake, let drizzle down the sides.
- Sprinkle remaining ¼ cup toasted coconut over icing.
- Serve and Enjoy!
*Use my gluten free self raising flour recipe, or use any store-bought one. Can also use regular wheat flour if you don’t have a wheat allergy.