Ingredients and Weight:
- 180g all-purpose gluten-free flour (available at supermarkets)
- 100g sugar
- 100g unsalted butter, melted
- 3 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) coconut milk
- 1 cup sweetened shredded coconut
- 1 tsp vanilla extract (optional)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 40 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the gluten-free flour, baking powder, and salt.
- In a separate bowl, mix the melted butter, sugar, and eggs together until smooth.
- Stir in the coconut milk and vanilla extract.
- Make a well in the dry ingredients and pour the liquid mixture into it. Stir gently until just combined.
- Fold in the shredded coconut.
- Pour the batter into a greased and lined cake pan.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan and serving.
Nutritional Information: (Per serving, assuming the cake is cut into 8 pieces)
Calories: Approximately 350 calories per serving (based on standard nutritional values, actual values may vary)
Fat: 16g, Carbohydrates: 50g, Protein: 5g
Dish Characteristics:
- Gluten-free for those with gluten sensitivities or intolerances.
- Rich in coconut flavor, suitable for those who enjoy tropical flavors.
- Moist and dense texture with a slight crunch from the coconut shreds.
User Comments:
- "This cake was so delicious! The coconut flavor was perfect and it was so moist." - John Doe, New York
- "I was surprised at how well this gluten-free cake tasted. It was almost as good as my regular cakes." - Jane Smith, California
- "I love how easy this recipe is to make. It's perfect for my family gatherings." - Michael Johnson, Texas
Special Precautions and Tips:
- Ensure that all ingredients are at room temperature before mixing to ensure a smooth texture.
- Use a gluten-free certified flour to ensure the cake is truly gluten-free.
- Check the cake after 35 minutes of baking to avoid overcooking. Different ovens may vary in heat distribution.
