Tuesday, April 1, 2014
Golden Coconut Cake Recipe Gluten Free Vegan
This golden coconut cake is a real delight to eat! It is a tasty coconut cake with a white frosting and butter cream filling with chunky coconut toffee crumbles.
The coconut toffee pieces will surprise the people you give this cake too as they will ask you what are the delicious toffee bits that I keep tasting in this cake?.
This is not only a gluten free recipe but a vegan egg free cake recipe too.
When making the coconut toffee make sure you use a pan that is big enough for the frothing sugar.
I use creamed coconut which is coconut that is pressed into a block, I add hot water then add the creamy coconut mixture to the cake mixture.
I have some vegan and dairy free toffee recipes coming up soon using similar methods to this recipe so keep logging on.
Can you resist the golden toasted coconut sprinkled on top of this delicious cake?
Ingredients for Golden Coconut Cake Recipe
3oz Sunflower margarine
4oz Light brown muscovado sugar
1oz desicated coconut
5oz Rice flour
2oz Ground almonds
1 Tbsp Vanilla extract
1 tsp Xanthan gum
2oz Creamed coconut
4 Tbsp Hot water
5 Tbsp Soya milk
4 Tbsp Cold water
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
Pinch salt
For the Coconut Toffee
2oz/60g Light brown muscovado sugar
5 Tbsp Hot water (15ml tablespoons)
1 Tbsp Golden syrup
3 Tbsp Desicated coconut
For the Crunchy Toffee Butter Cream Filling
3 Heaped Tbsp Margarine
1 tsp Vanilla extract
1 Tbsp Desicated coconut
1 large tsp Cornstarch
For the Topping
2-3 Tbsp Desicated coconut
Chef Jeenas Dairy free vegan white frosting
Would you like to take a bite of this tasty golden treat?
3oz Sunflower margarine
4oz Light brown muscovado sugar
1oz desicated coconut
5oz Rice flour
2oz Ground almonds
1 Tbsp Vanilla extract
1 tsp Xanthan gum
2oz Creamed coconut
4 Tbsp Hot water
5 Tbsp Soya milk
4 Tbsp Cold water
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
Pinch salt
For the Coconut Toffee
2oz/60g Light brown muscovado sugar
5 Tbsp Hot water (15ml tablespoons)
1 Tbsp Golden syrup
3 Tbsp Desicated coconut
For the Crunchy Toffee Butter Cream Filling
3 Heaped Tbsp Margarine
1 tsp Vanilla extract
1 Tbsp Desicated coconut
1 large tsp Cornstarch
For the Topping
2-3 Tbsp Desicated coconut
Chef Jeenas Dairy free vegan white frosting
Would you like to take a bite of this tasty golden treat?
Picture of creamed coconut in a block.
Take a look at the wonderful coconut toffee crumble butter cream filling and my peice f coconut toffee.
How to make Vegan Gluten Free Golden Coconut Cake Recipe
How to make the cake batter
Place the 4 tablespoons of hot water and 2 ounces of creamed coconut into a small bowl. Leave to melt and use a fork to help the coconut mix into the water, leave to the side.
Cream together the margarine and sugar.
Add the coconut cream and vanilla extract to the sugar mixture and mix well.
Add rice flour, baking powder, bi carbonate of soda, almonds, xanthan gum, pinch salt and mix very well.
Add the soya milk and cold water a little at a time mixing very well.
Pour into a round cake tin that has been greased and floured.
Cook in a hot oven at gas mark 6 for 30-40 minutes or until a skewer comes out clean.
Cook in a hot oven at gas mark 6 for 30-40 minutes or until a skewer comes out clean.
Once cooked leave for a minute then remove from the tin and leave to cool on a cooling rack.
Once cool carefully slice the cake into two through the middle.
Once cool carefully slice the cake into two through the middle.
How to make the coconut toffee
Mix the hot water and sugar together in a pan.
Bring to the boil and cook for 5 minutes until it is really frothy.
Add golden syrup and cook for approximately 60 seconds stiring it a lot.
Take off the heat and add coconut, place pan pan back onto the heat stiring constantly for 60 seconds.
Take off the heat and pour striaght onto a lightly greased dish.
Take off the heat and add coconut, place pan pan back onto the heat stiring constantly for 60 seconds.
Take off the heat and pour striaght onto a lightly greased dish.
The toffee will harden within minutes so keep an eye on it.
As the toffee hardens and firms up remove the toffee and break in into peices.
As the toffee hardens and firms up remove the toffee and break in into peices.
Do not be tempted to take a bite of this delicious coconut toffee or else there will be none left for the golden coconut cake!
How to make Toffee Butter Cream
Put the toffee crumbles into a blender and blend into little chunks.
Make sure you turn the blender on and off on and off - this ensures that you do not pulse the toffee into a powder.
You want nice little crumbly chunks.
Add the margarine , cornstarch, vanilla and coconut mix well.
Spread the coconut toffee butter cream onto the bottom cake layer.
Place the top layer on top of the butter cream.
Spread my vegan white frosting all over the cake.
Take a small flat pan and add the coconut, heat up the pan and keep shaking the pan a little.
Once the coconut starts to turn golden remove the pan straight away and keep shaking, pour the coconut onto a plate instantly.
When the coconut turns golden some of it will still be white but when you take the pan off the heat it will carry on cooking, this is why you should not leave the pan on or else it will burn.
Once the coconut starts to turn golden remove the pan straight away and keep shaking, pour the coconut onto a plate instantly.
When the coconut turns golden some of it will still be white but when you take the pan off the heat it will carry on cooking, this is why you should not leave the pan on or else it will burn.
Sprinkle all over the top of the coconut cake.
See my gluten free recipes index pages and my vegan recipes index pages.
I had been craving a golden coconut cake for weeks before I had the time to bake it. Have you ever craved a food for a such long time?
I had been craving a golden coconut cake for weeks before I had the time to bake it. Have you ever craved a food for a such long time?
Monday, March 31, 2014
Shrimp Fried Rice
My favorite quick dinner recipe- shrimp fried rice with crisp veggies.
First, let us stop and take a humble moment to thank our lucky celiac stars that brown rice is gluten-free. Yes, it's true, we all mourn the loss of some fabulous decadent thing we can no longer sink our teeth into- the tender flaky chocolate croissant, the finger licking stickiness of a honey glazed Dunkin Donut, or the crusty, chewy simplicity of a freshly baked baguette, hand torn and shared with love and a gleaming plate of extra virgin olive oil. Heavy sigh.
But (and you just knew a but was coming, didn't you?) after the craving passes and you find yourself back on planet earth, hungry, tired, staring into the open cupboard with a familiar pang that cries out for real food, a bag of organic brown rice can make your night. There's nothing else quite like the satisfying earthy goodness of it.
So let us appreciate this humble, nutty grain (actually a grass) and stir up something quick and rice-tastic.
Tandoori chicken legs Drumsticke with barbeque masala
Chicken legs---7
Curd/Yoghurt---1cup
Tandoori barbecue/barbeque masala----4ts
salt to taste
chili powder---1ts
coriander powder--1ts
Lemon juice---4ts
paprika/red color--pinch
onions, cilantro and lemon for garnishing
Ginger garlic paste-2ts
Zip lock bag
Method:
- Remove skin and clean the chicken drumsticks.
- Make 6-7 deep cuts on each drumstick and keep aside
- Now prepare marination by adding all ingredients(Curd+BBQ masala+salt+chili powder+coriander powder+lemon juice+color) in a large bowl and beat them till it attains uniform color.(2-3min)
- Now coat each drum stick with this masala.
- Add remaining marination along with drum sticks in to zip-lock bag and close the bag.
- Mix by turning bag upside down 2-3 times.
- Keep this in the refrigerator and incubate overnight.(or minimum 2-6hrs)
- Next day, take the drumsticks out of the bag and place it on the tray that is warped with aluminium foil and greased with oil.
- Bake at 500F for 20-25min turning at regular intervals.
- Remove the drum sticks from the baking tray and arrange in plate and garnish with onions, cilantro and lemon.
- Enjoy with rice as a side dish/ have like evening snack.
I hope you like this recipe and please leave your comments as a token of appreciation. Thank you for visiting my blog, and keep visiting for more wonderful recipes.
Sunday, March 30, 2014
Bread kachori
Bread kachori
Ingredients
- Small bread 1 full (24 slices)
Ingredients for Filling
- Potatoes 2 boiled and coarsely mashed
- Peas ½ cup boiled
- Coriander leaves chopped 1 tbsp
- Green chilies chopped 2
- Roasted and crushed cumin ½ tsp
- Black pepper ½ tsp
- Salt ½ tsp
- Chat masala ½ tsp
- Cottage cheese grated ¼ cup
Method for filling
- Mix all in a bowl.
Method for kachori
- Remove the crust from the bread cut into 3 inch round, dip each slice in water, squeeze it well, fill the potato mixture, cover with second slice, press firmly like kachori, deep fry in oil until golden, serve with ketchup.
Currant cookies Kúrenukökur
I dont particularly care for these, as I dont like raisins in food and the currants remind me of them, but my grandmother loves them.
375 g butter, softened
375 g sugar
7 eggs, yolks and whites separated
a few drops of lemon essence
500 g flour
For decoration:
Currants, chopped blanched almonds, extra sugar (no amounts are given in the original recipe)
Cream sugar and butter, then add the egg yolks one by one, mixing well in between. Gradually add the flour, then the lemon essence. Whip the whites separately until stiff and fold into the dough.
Put the doughonto a baking sheet and spread evenly over the sheet, using a spatula. Sprinkle a mixture of currants, almonds and sugar on top. Bake at about 180°C until golden and cut into squares while still warm.
Read More..
375 g butter, softened
375 g sugar
7 eggs, yolks and whites separated
a few drops of lemon essence
500 g flour
For decoration:
Currants, chopped blanched almonds, extra sugar (no amounts are given in the original recipe)
Cream sugar and butter, then add the egg yolks one by one, mixing well in between. Gradually add the flour, then the lemon essence. Whip the whites separately until stiff and fold into the dough.
Put the doughonto a baking sheet and spread evenly over the sheet, using a spatula. Sprinkle a mixture of currants, almonds and sugar on top. Bake at about 180°C until golden and cut into squares while still warm.
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