Gluten-Free and Dairy-Free Burnt Coconut Cake: A Healthy Treat

Savor the delicious flavor and texture of our gluten-free and dairy-free burnt coconut cake, a perfect dessert for those looking to indulge without dietary worries. This cake combines the exotic taste of coconut with the health benefits of gluten-free and dairy-free ingredients, delivering a moist and flavorful treat topped with a generous layer of toasted coconut. Whether you’re avoiding gluten and dairy or simply looking for a delicious and healthier cake option, this recipe is sure to impress.

Why you'll love this:

• Suitable for diets: Gluten and lactose free, making it suitable for a wide range of dietary needs.
• Rich Coconut Flavor: Using coconut oil, coconut milk and toasted coconut ensures a deep, authentic coconut flavor in every bite.
• Light and soft texture: The texture of the cake is wonderfully light, thanks to the careful incorporation of the beaten egg whites into the batter, making it a pleasure to eat.

Perfect opportunity: This Coconut Brulee Cake is ideal for birthdays, gatherings and special occasions where dietary restrictions are catered for. It is also ideal for relaxed afternoon tea or coffee breaks, providing a guilt-free treat.

Decorating tips:

• replaces the word nice with emptyasted Coconut replaces the word nice with emptypping: Enhance the coconut flavor with an extra sprinkle of toasted coconut flakes on top before serving.
• Serve with a dash of water: Offer homemade or bottled coconut milk on the side so your guests can drizzle it over their slice for added moisture and flavor.
• Garnish with edible flowers: Add a tropical touch with some edible flowers as garnish, perfect for special occasions.

Ingredients:

• 4 eggs, separated
• 1/2 cup (chá) coconut oil
• 1 cup powdered sweetener (chá) or demerara sugar
• 250 ml coconut milk
• 2 cups gluten-free flour mix (chá) or 1 1/2 cups rice flour + 1/2 cup potato starch or sweetened tapioca flour
• 1 tablespoon baking powder

For garnish :

• Dried grated coconut, your choice
• Coconut milk for drizzling (optional)

1. Prepare the dough:
   • Separate the egg whites and yolks. In a mixer, beat the yolks with the coconut oil on medium speed until fluffy and fluffy. Gradually add the sweetener, continuing to beat for about 4 minutes until creamy.
   • Warm the coconut milk slightly.
   • Alternately add flour mixture and warm coconut milk to egg yolk mixture on medium speed, mixing just until incorporated. Stir in vanilla essence if using.
2. Incorporate the egg whites:
   • In a separate bowl, beat the egg whites until stiff. Gently fold the egg whites and baking powder into the batter using a spatula, using upward movements to keep the mixture light.
3. Cook:
   • Pour the batter into a greased loaf pan. Sprinkle the top generously with shredded coconut.
   • Bake in a preheated oven at 200°C for 35 minutes.
   • Optionally, drizzle with coconut milk after cooking for added moisture.
4. Serve:
   • Let the cake cool completely. Cut into slices and serve, ideally after letting it set in the refrigerator to enhance its flavors and texture.

Enjoy this delicious gluten-free and lactose-free burnt coconut cake, a simple but delicious way to satisfy your sweet tooth while respecting your dietary preferences!