I bought some coconut flour a while back, as I have a dear friend who can’t have gluten or dairy, so I thought I’d try to make some things she could eat. I didn’t really have a chance to do much with it, though mum had tried to make a crumble with it and she wasn’t happy with the results. Coconut flour is very absorbent so it doesn’t behave the same way as other flours in baking.
Today I decided to try this simple coconut flour cake and although it broke a bit when I turned it out, I wasn’t too fussed as I figure that’s what icing is for, gluing cake back together, hiding cake imperfections and having something delicious to lick off the bowl once you’re done icing the cake.
I decided to go with the coconutty theme and make it a Bounty-style icing. Clearly I’m not a recipe writer as these are my extremely precise instructions to you, should you make the above cake and wish to ice it:
- get a small bowl and half fill it with icing sugar
- slosh in some coconut milk, but not too much (you can add more if you need a runnier consistency later on)
- shake in some cocoa, depending on how chocolatey you want the icing
- beat it all together with a spoon until there are no more lumps
- spread icing on cake
- sprinkle some dessicated coconut over the icing
- lick the spoon and bowl before washing up
Bring on my career as a food blogger! Wahoo!
I also forgot to take photos of the process, but here are the last two slices. Unlike many gluten free cakes I’ve tried, it’s quite moist and light and actually rose to normal cake height. Definitely give it a go if you need to bake for someone on a gluten and dairy free diet!