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 is one of my favorite recipes 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.
Ingredients
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)
Instructions:
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
Instructions:
Place cheese, butter and vanilla in a bowl. Using an electric mixer, beat until pale. Gradually add confectioner’s, beating until combined.
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Quick tip: Instead of making the cream cheese frosting, you could just drizzle this awesome cake with melted white chocolate!