Best 5-Ingredient Recipes, #1
It doesn’t get any easier than this! I have several friends who are gluten intolerant and sometimes I struggle, trying to find recipes that I could make when I know they’re coming over for a visit. This coconut cake recipe is one of my favorites for those times!
I can simply just use gluten-free self-rising flour instead of regular one, and it’s all good. And the cake still turns out absolutely delightful! If you want to use store-bought frosting, just make sure it is gluten-free, too.
1 cup desiccated coconut
1 cup MacArthur milk (or any plant-based milk, if lactose intolerant)
1 cup caster sugar
1 cup self-rising flour (can use gluten-free self-rising flour)
Preheat oven to 360F. Line a loaf pan with parchment paper.
Combine all the ingredients in a bowl and stir. Pour the mixture in the prepared pan. Bake in the preheated oven for 40 minutes.
Cream Cheese Icing:
2 oz. Philadelphia cream cheese, softened
1/4 stick Land O Lakes butter, softened
1/2 tsp vanilla essence
3/4 cup confectioner’s sugar
Place cheese, butter and vanilla in a bowl. Using an electric mixer, beat until pale. Gradually add confectioner’s, beating until combined.
USE RED NEXT PAGE LINK BELOW.
Quick tip: Instead of making the cream cheese frosting, you could just drizzle this awesome cake with melted white chocolate!