Gluten Free Coconut Tea Cake Recipe

This has become our dinner party staple. If you're invited over to dinner, expect some delicious coconut cake to come after the beef fajitas or the ribs on the grill out back. We've gotten rave reviews, and the leftovers never last long either. It's pretty simple to assemble, even though there are multiple elements to the building of the cake. Whisking the flours together in a bowl while the stand mixer whirs away with the eggs and sugar fluffing along, warming the butter and coconut milk, and the coconut shreds toasting in the oven. If you feel the adrenalin pumping when you're multi-tasking, this is a cake for you. If you approach the kitchen with a flurry of flours and various pans heating on the stove, this could assemble in about 10 minutes. Then, it simply rises and bakes into a crusty and rich cake for an hour. The smell starts to spread through the house after about 40 minutes, just as the guests arrive.

Basically, I think you should come over for dinner on Friday.

Last Year: Oven Roasted Garlic

Two Years Ago: Radish Chips

Coconut Tea Cake
Adapted from Baking From My Home to Yours by Dorie Greenspan
[Printer Friendly]

1 1/2 cup sugar
4 eggs at room temperature
2 teaspoons vanilla
2/3 cup millet
2/3 cup sorghum
2/3 cup potato starch
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
1 cup coconut milk
3/4 cup toasted sweetened coconut flakes

Preheat the oven to 350 degrees Fahrenheit. There will be four things going on at the same time. First, put a small saucepan on the stove over low heat, and add in the coconut milk and butter. Heat until the butter barely melts, and then remove from the stove and set aside. Second, in the bowl of a stand mixer fitted with the whisk attachment, add sugar and eggs and whip together for 3 minutes, until the mixture is yellow and fluffy. Third, while the eggs and sugar mix, toast coconut in the oven. Fourth, combine all the dry ingredients in a bowl and whisk them until they are combined.

Add the vanilla to the egg mixture and beat just until combined. Then add the toasted coconut into the egg mixture, followed by the slightly cooled coconut milk mixture, and finishing with the dry ingredients. Keep mixing until all the ingredients are combined.

Prepare a bundt pan, and when the mixture is combined, spoon it into the pan evenly. Bake in the preheated oven for 60 to 65 minutes. Remove from the oven when the top is crusty and golden brown. Leave in the pan for 10 minutes to cool, then flip over onto a cake plate to finish cooling.