Sep 27, 2015

GLUTEN FREE AND LACTOSE FREE COCONUT CAKE

Cake ingredients

1 package of Coconut Cake Mix KING MIX

3 eggs

150mL cold water

2 tbsp oil (20mL)

 

Preparation:

– Preheat the oven to medium heat (180˚C – 356˚F) for 10 minutes.

– Add the cake mix KING MIX, the eggs, oil and cold water to a mixing bowl and mix for 5 minutes.

– Place the batter into a greased rectangular or round pan and bake in a preheated oven for 35 to 45 minutes.

 

Topping Ingredients

-100g shredded coconut

-5 tbsp sugar

-250mL lactose free milk

 

Preparation:

-While the cake is in the oven, mix the shredded coconut with 100mL of lactose free milk.

-Add the sugar and the 150mL of lactose free milk to a pan and bring to boil, mixing well.

-Let it cool and add the previously rehydrated coconut.

 

-Remove the cake from the oven and poke it with a fork while hot.

-Cover the cake with the topping and sprinkle the coconut on top.

 

Tips:

-To consume it cold, cut the cake into squares after covering it with the topping and the coconut. Wrap the pieces with foil and take it to the fridge to cool.


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