Gluten-Free Dairy-Free Coconut Cake Filled with Coconut Cream

This coconut cake is so delicious and light that you will forget it’s gluten-free and dairy-free. You can use heart-shaped molds as I did and serve it on Valentine’s Day to your loved ones, or bake it in a cake pan any time you like. For the cream, I used coconut cream with icing sugar. I put cans of coconut cream in the fridge the night before and whipped it the second day to fill the cake! Instructions will follow on how to prepare the cream.

Ingredients (Cake)

- 4 eggs

- 1 ¾ cups sugar

- ½ cup vegetable oil (I use canola)

- 1 cup almond milk

- ½ cup desiccated coconut

- 1 ½ cups gluten-free cake flour mix

- 2 tsp baking powder

- ¼ tsp cream of tartar

- ¼ tsp salt

- 1 tsp vanilla

Method (Cake)

1. Beat the eggs with electric beaters until fluffy and pale in color.
2. Add the sugar and vanilla and keep beating for 2 minutes.
3. Add the oil and milk and whisk for few seconds.
4. Mix the flour, coconut, baking powder, cream of tartar, and salt together.
5. Fold the dry ingredients into the egg mixture slowly using a spatula or a wooden spoon.
6. Oil the heart-shaped molds and pour the cake batter into them.
7. Alternatively, use a cake tin to make one big cake.
8. Bake the cake in a pre-heated oven on 180°C for 25 minutes (the molds) or for 35-40 minutes for the cake tin.
9. Put the cake on a rack to cool before you fill it with cream.

Ingredients (Cream)

- 2 cans coconut cream

- 3-4 tbsp. icing sugar

- 1 tsp vanilla

Method (Cream)

1. Put the cans of coconut cream in the fridge the night before.
2. Take the cans out when you want to use them. Turn them upside down and open them.
3. You will find that all the coconut water came up and the cream is in the bottom of the can.
4. Drain the coconut water and put the coconut cream in a bowl.
5. Add the icing sugar and vanilla and beat for 2-3 minutes until fluffy.
6. Note that it will not be a thick cream.
7. Cut the cake hearts in half.
8. Fill the first layer with coconut cream.
9. Put the other layer of the cake and put more cream on top of the heart cakes.
10. Put a thick layer of desiccated coconut on top of the cake.
11. Keep in the fridge.

Yields: Eight small cakes or one big cake