Homemade Vanilla & Coconut Cake

Homemade Vanilla & Coconut Cake

RSS

60 MIN
Medium
6 People

 

Ingredients

Step by step

  • Preheat oven to 180C. Line a rectangular 23x13cm cake pan with parchment paper by placing the paper then brushing over it with coconut oil.
  • In a food processor or using a handheld mixer, beat the eggs. Add coconut oil and mix for another 30 seconds then slowly add the Gluten-Free Vanilla Cake Mix bit by bit until it is all combined.
  • Slowly add water, while you are mixing, to achieve the desired cake dough consistency - like a smooth, velvety and heavy liquid.
  • Stop the mixer and manually stir in minced dates (or chocolate chips or dried cranberries.)
  • Pour the dough into the cake tin and place it in the middle of the oven for 40-45 minutes. Halfway through, sprinkle the cake with coconut flakes. You can check the doneness of the cake by poking a toothpick or knife through it. It should come out clean. Take it out of the oven and let it cool for 15 minutes before cutting through.

  

Tip:

To avoid burning the bottom of your cake while in the oven, make sure to place a large oven tray at the bottom of the oven to subside the heat or one under the cake tin itself.

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  • NGS Team