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Gluten-free Chocolate Coconut Cake
Makes 1 x 9 in square or 2 x 8 in round or 2 x 9 in round cakes
1 1/2 cups sugar
1/2 cup coconut oil
4 eggs
1 cup brown rice flour
1/2 cup coconut flour
1/2 cup cocoa powder, sifted
1/3 cup potato starch
8 tsp. tapioca flour
1/2 tsp kosher salt
1 T. baking powder
1/2 tsp xanthan gum
1 1/3 cup coconut milk
2 tsp vanilla extract
Preheat oven. (350F for 9 in square, 375 for 8 or 9 in rounds) Grease a parchment lined cake pan(s). In large bowl, beat coconut oil and sugar until light. Add eggs one at a time, mixing well after each addition. Add remaining ingredients. Beat for about a minute. Pour batter into pan(s) and bake until a toothpick inserted in the center comes out clean. 20-23 minutes for 9 in rounds, 22-25 minutes for 8 in rounds, and 35 minutes for 9 in square.
Cool for 5-8 minutes. Turn cake out onto rack to cool completely.
Gluten-free Coconut Cake
Makes 1 x 9 in square or 2 x 8 in round or 2 x 9 in round cakes
1 1/2 cups sugar
1/2 cup coconut oil
4 eggs
1 cup brown rice flour
1/2 cup coconut flour
1/3 cup potato starch
8 tsp. tapioca flour
1/2 tsp kosher salt
1 T. baking powder
1/2 tsp xanthan gum
1 1/4 cup coconut milk
2 tsp vanilla extract
See instructions for chocolate coconut cake above.
Fondant
Makes approx 1/2 cups fondant.
1 3/4 tsp powdered egg white
2 T water
2 T. Corn syrup
3 1/4 cups powdered sugar
cornstarch
In food processor, combine egg white powder and water. Pulse a couple of time to combine. Allow mixture to stand for 5 minutes or so. Add remaining ingredients. Pulse until mixture is the texture of coarse breadcrumbs. Dust work surface with small amount of cornstarch. Pour fondant onto work surface and knead until smooth (1-2 minutes). If mixture is too dry add a drop of water (a little goes a long way), if it is too wet add a bit more cornstarch.
