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Gluten-Free, Dairy Free Coconut Cake
MAKES ONE 2-LAYER CAKE
This versatile recipe by professional baker Diane Kittle, owner of Dee’s One Smart Cookie bakery in Glastonbury, Connecticut, is easily converted to a vanilla cake or lemon cake. It can be made with egg replacer with good results.* Frost with Coconut Buttercream Frosting.
1 cup (2 sticks) dairy-free margarine of choice or vegetable shortening
2 cups granulated sugar or organic evaporated cane juice
4 large eggs, room temperature, or egg replacement*
1 tablespoon gluten-free coconut extract
3½ cups Gluten-Free Cake Flour Blend or all-purpose flour blend of choice sifted, more to dust pan
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1½ cups unsweetened premium coconut milk, warm (not low fat)
1. Preheat oven to 350°F. Grease two 9-inch round cake pans and dust with gluten-free flour.
2. In the bowl of an electric mixer, beat margarine or shortening and sugar at medium-high speed for 5 minutes, until light and fluffy. Lower speed to medium and add eggs, one at a time, until incorporated. Scrape down sides of bowl. Add coconut extract and mix for a minute longer.
3. Measure flour blend, baking powder, baking soda, xanthan gum and salt and sift onto a piece of waxed or parchment paper.
4. Place coconut milk in a glass measuring cup and heat in microwave for 1 to 2 minutes until very warm.
5. Add half the dry mixture to the mixing bowl and beat on low speed for 30 seconds. Then add half the coconut milk and beat for 30 seconds. Repeat process, scraping down bowl. Then beat on low for 2 minutes.
6. Divide batter evenly into prepared cake pans. Bake in preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
7. To decorate cake, place one layer, right side up, on a flat serving plate and spread top with frosting. Place second layer on frosted layer. Frost top and sides of cake. Gently pat handfuls of coconut up the sides. Fill a cake decorator bag (fitted with #6 round tip) with frosting and pipe half loops around the top edge of the cake. Place decorative eggs or jelly beans on the top.
Each slice with frosting contains 821 calories, 51g total fat, 17g saturated fat, 5g trans fat, 53mg cholesterol, 528mg sodium, 91g carbohydrate, 0g fiber, 3g protein.
For Vanilla Cake, replace coconut extract with 2 teaspoons gluten-free pure vanilla extract. Replace coconut milk with rice milk or milk of choice.
For Lemon Cake, replace coconut extract with 2 teaspoons lemon extract. Replace coconut milk with rice milk or milk of choice. Add 2 teaspoons grated lemon peel to dry ingredients.
Coconut Buttercream Frosting
ENOUGH FOR 2 LAYERS
“After decorating your cake, you’ll likely have frosting leftover,”says professional baker, Diane Kittle. Refrigerate extra frosting in a sealed container for up to three weeks. Bring to room temperature and whip for a few minutes to make it fluffy again. Use it to fill cookies or frost cupcakes.
6 cups powdered sugar
½ teaspoon salt
½ cup boiling water
2½ cups vegetable shortening
6 ounces (1½ sticks) dairy-free margarine, cut into 1-inch pieces
1 tablespoon gluten-free coconut extract
-Coarsely shredded coconut, for decorating
1. In the bowl of an electric mixer, combine powdered sugar and salt.
2. With whisk attachment, add boiling water and whip at medium speed until smooth and cool, approximately 5 minutes.
3. Remove whisk attachment and replace with paddle attachment. Add shortening and margarine to mixing bowl and beat on medium speed until smooth, approximately 3 minutes. Increase speed to medium-high and whip until light and fluffy and increased in volume, about 10 minutes.
For Vanilla Buttercream Frosting, replace coconut extract with an equal amount of vanilla extract.
MAKES 16 EGGS
Place these candied eggs in one layer in a covered container and store in a dry place until used. Do not refrigerate.
1 cup fondant
6-9 drops pink food coloring
1–2 tablespoons powdered sugar, as needed
-Light pink edible luster dust, optional
1. Cover a cookie sheet with parchment paper and dust with powdered sugar.
2. Add 3 drops food coloring to fondant. Place fondant on a clean surface and knead fondant for a few minutes until color is evenly incorporated. If fondant is sticky, sprinkle with powdered sugar and continue kneading. Then cover with plastic wrap to keep it from drying out while you shape eggs.
3. Roll 1 tablespoon fondant into a smooth ball and shape into an egg. Place on prepared cookie sheet. Repeat until all fondant is used.
4. To create speckles on the eggs, place 3 to 6 drops pink food coloring on a shallow plate. Dip bristles of a clean toothbrush into food coloring and hold toothbrush approximately 6 inches over eggs. Using the index finger of your opposite hand, run your finger down the toothbrush to “spray” food coloring over the eggs. Repeat as necessary until all eggs are speckled. Allow eggs to dry overnight.
5. For a finished sheen, dip a clean blush brush into a small amount of light pink luster dust and brush eggs lightly.
TIP Allergy-friendly fondant is available from Satin Fine Foods (satinfinefoods.com). Fondant and edible luster dust are sold at cake decorating, kitchen and craft stores. Gluten-free all-natural food colors are available from India Tree (indiatree.com).