I wanted to try a different dessert that wouldn’t feel heavy, but would taste delicious. I wasn’t sure how Munchkin would feel about it since she’s not really big on coconut, but it turns out that she enjoyed it.
Gluten Free Coconut Cake Recipe
Ingredients:
- 1 gluten free yellow cake*
- 1 cup coconut milk
- 2 Tbsp honey
- 1 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 cup unsweetened shredded coconut, toasted
Directions:
- Poke holes in cooled yellow cake (still in pan).
- Whisk together the coconut milk and honey. Slowly pour over the cake.
- Place in refrigerator for roughly an hour to allow the coconut milk mixture to soak into the cake.
- In a chilled mixing bowl, add the heavy whipping cream and vanilla.
- Whip to a soft peak then add in the powered sugar and whip to a stiff peak.**
- Smooth the whipped cream topping over the cake and top with the toasted coconut.
- Serve immediately or refrigerate.
*I used a Gluten Free Betty Crocker cake mix and replaced the 2/3 cup of water with 2/3 cup of coconut milk.
**I add a small sprinkle of sea salt to the whipping cream.
This recipe was featured in The Christian Home – issue 32.
looks yum 🙂
pleased Munchkin enjoyed it
jen recently posted..I had fun this afternoon 🙂
[…] Columnist – Heather Gluten Free Coconut Cake posted at Marine Corps […]
Looks good! I’ve never tried any of the gluten free mixes. I should check them out.
Briana recently posted..The Christian Home Magazine
[…] Featured Columnist – Heather from Marine Corps Nomads will return next […]