Gluten Free Mary Berry Coconut Cake
Ingredients
FOR THE COCONUT CAKE
- 2 apples peeled, cored and finely diced
- 1 tablespoon lemon zest finely grated ((or lemon zest from 1 lemon))
- 3 tablespoons lemon juice (or juice from ½ lemon)
- 8 ounces 225 g caster sugar
- 8 ounces 225 g butter, softened, plus extra for greasing
- 7 ounces 200 g ground almonds
- 6 large eggs
- ½ teaspoon vanilla extract
- 1 teaspoon gluten-free baking powder
- 3 tablespoons desiccated coconut
FOR THE COCONUT ICING
- 3 tablespoons full-fat coconut milk
- 4 oz 100 g butter, softened
- 7 oz 200 g icing sugar, sifted
Instructions
FOR THE CAKE
- Use a 23cm (9") round or 9” x 13”, loose-bottomed cake tin with deep sides.
- Preheat the oven to 180°C and grease the tin with butter or line with baking paper.
- In a saucepan, put the diced apples in a saucepan, adding the lemon zest and juice stirring regularly over a medium heat for 15-20 minutes or until soft. Set aside to cool.
- In another bowl, mix the sugar and butter together with the almonds, eggs, vanilla extract and baking powder. You can beat everything together using an electric whisker.
- Add the apple mixture plus 2 tablespoons of the desiccated coconut.
- Spoon the mixture into the baking tin, and bake in the oven for about 45 minutes or until the sides are golden and the centre is firm.
- Take out rom the oven and set aside to cool. Then remove from the baking tin.
FOR THE ICING
- Mix the butter and sifted icing sugar in a bowl adding the coconut milk a tablespoon at a time.
- If the icing doesn't look smooth enough add another tablespoon of sifted icing sugar.
- Spread the icing over the top of the coconut cake.
- Optionally sprinkle the top with the remaining dessicated coconut.
- Cut into 8-10 wedges and serve.
Notes
- Diced apples should be small otherwise they will sink into the cake's bottom
- I prefer slightly thick coconut cream with the consistency of single cream