Home

Gluten free coconut and jam cake

Gluten Free Coconut and Jam Cake: just like school

  1. Gluten Free Coconut and Jam Cake: just like school. 17th February 2021. I've been googling 90's foods and reliving my childhood, and I stumbled across this, so I had to make a gluten free version - here it is, my Gluten Free Coconut and Jam Cake. Its a deliciously fluffy sponge topped with strawberry jam and desiccated coconut
  2. utes until fully cooked and golden
  3. Gluten-free coconut jam cake. 1. Preheat oven to moderately, 180˚C.Grease and line a 20cm round spring-form pan. 2. In a bowl, using an electric mixer, beat butter and sugar together until creamy. Add combined No Egg™ Egg Replacer and water one third at a time, beating well between each addition. 3
  4. utes
  5. Grease and flour a 9x13-inch baking dish. Step 2 Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth

Mar 8, 2016 - Gluten-free coconut jam cake recipe | Food To Lov Preheat oven to 350 degrees. Line the bottom of a 9 x 13 pan with parchment paper. In a stand mixer, cream the butter and sugar until light. Add eggs, one at a time, scraping sides of bowl to incorporate all. Add jam and mix again. Stir well. Add dry ingredients to egg mixture alternating with the buttermilk

With the mixer on low speed add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum, cocoa powder and gluten free all-purpose flour. Beat on medium for about 5 minutes or until your batter has almost a pudding like consistency. Add the coconut extract and mix on low for one minute. Pour into your greased pans Place almond meal, polenta, baking powder, salt, lemon zest, olive oil, maple syrup, sugar and eggs in a large bowl. Mix well using a wooden spoon. Scrape batter into the prepared tin. Place jam in a small microwave safe bowl and warm it for 20 seconds to loosen it These ultra-coconutty Gluten-Free Coconut Cupcakes are vegan, allergy-free, and so easy to make! A healthy coconut cake made with coconut milk, coconut oil, and shredded coconut; baked and topped with a delicious dairy-free coconut buttercream frosting with toasted coconut shreds! A perfect dessert recipe for any occasion In a small sauce pan set on medium heat, add coconut and stir constantly until it begins to brown. Remove the coconut from the heat and once the coconut is cool enough to handle, gently press the coconut all over the icing. Store the cake in the fridge and remove the cake 30 minutes before serving

Gluten-free raspberry and coconut cake recipe - incredibly easy to make using 8 simple ingredients and no need to make buttercream! Nobody would know it's Coeliac-friendly and wheat-free. Gluten-free raspberry and coconut cake recipe, anyone? This absolute classic is 100% beginner friendly - just mix up your sponge, bake it and top with jam 1 Cup Boiling Hot water. Frosting: Vanilla Pudding Recipe. Whipped Coconut Cream. Directions: Prepare cake and allow it to cool a bit. Poke holes all over the cake. I used a chop stick. For the jello, I boiled 1 cup of water and mixed it with the mix and immediately poured it into the holes

Gluten Free Jam and Coconut School Dinner Sponge Cake Recip

Preheat oven to 350F. Line bottoms of cake pans with parchment paper. In large bowl, whisk together almond and coconut flours. In bowl of electric mixer fitted with whisk attachment, beat egg. Add the softened butter, caster sugar, coconut and egg to a large bowl and beat together until all the ingredients are incorporated. Using a couple of dessertspoons, divide the coconut mixture evenly between the jam filled pastry tarts. Sprinkle a little desiccated coconut onto each tart before sliding the trays into the oven

2 eggs or substitute (for white cake, use 4 egg whites instead)** 1/3 cup mild flavored vegetable oil of choice (safflower, non-GMO canola, avocado oil, extra virgin olive oil, coconut oil melted, etc.) 1 Tbs. white vinegar (lemon juice works as a sub but imparts lemon flavor) 1 tsp. pure vanilla extract (I like Rodelle® Whisk flour, sugar, coconut, walnuts, baking powder, bicarbonate of soda, xanthan gum and salt together in a bowl. Add coconut milk, vegetable oil, eggs and vanilla extract; mix until cake mixture is smooth. Spread cake batter into the prepared tin. Bake in the preheated oven until a skewer inserted in the centre comes out clean, about 45 minutes

Gluten-free coconut jam cake Food To Lov

Gutsy Baker | Gluten Free Paleo Strawberry Shortcake Cake | This gluten free strawberry shortcake cake is dairy free, refined sugar free and easily paleo. The cake is moist with a hint of almond, layered with fresh coconut whipped cream and an easy, sweet strawberry jam! This is an impressive and easy cake to make for those warm days Gluten-Free Breakfast Oatmeal Jam Bars. Yield: 1 8x8 pan, 12-16 bars. Prep Time: 20 minutes. Cook Time: 35 minutes. Total Time: 55 minutes. Healthy breakfast oatmeal jam bars filled with homemade berry chia jam or your favorite store-bought jam. Sweetened with only a hint of coconut sugar and maple syrup. These cozy berry crumble bars are made.

Gluten Free Tapioca Coconut and Jam Traybake Cakes

  1. Enjoy! 45 Gluten Free Cake Recipes. Gluten Free Strawberry Shortcake. This easy and luscious Gluten-Free Strawberry Shortcake recipe requires only one bowl and is filled with simple, wholesome ingredients. This healthy summer dessert is naturally egg-free, with a vegan and dairy-free option. Grab The Recipe
  2. It is typically made with a thin base layer of cake or biscuit crumbs topped with raspberry or plum jam, coconut meringue; then baked in a rectangular pan in the oven and cut into squares (hence why it's called a slice rather than cake)
  3. Srikaya (Coconut) Jam Variety Pack - Original Flavor, 12.3oz (Pack of 1) and Srikaya Pandan, 8 oz (Pack of 1) with Bamboo Tong in Intfeast Box- Great for Toast & Sweet Treats 4.1 out of 5 stars 11 $22.99 $ 22 . 99 ($11.50/Count
  4. s or until golden brown. Allow to cool. Filling: Spread jam over base. Toss frozen raspberries in icing sugar and dot over jam. Topping: Combine egg whites, shredded coconut and icing sugar and mix until combined. Spread over jam and bake for 30 - 35
  5. You don't need to source an expensive gluten-free cake from a remote bakery, though. This cake merges traditional carrot cake with the heady flavors of coconut using coconut flour and coconut oil
  6. Gluten-free Crepe Cake with Berry Jam and Cream Cheese Gluten-free Crepes (20-22 pieces) 6 eggs (size m/l) 400g white rice flour; 700ml milk of your choice (we took 200ml coconut milk and 500ml rice milk) 90g butter (or margarine) 1 pinch of salt; coconut oil (for frying) Raspberry Jam - Cream Cheese - Filling. 350g raspberry jam

Soft and spongy cake with layers of whipped coconut cream, jam and fresh berries, this gluten free birthday cake has become a popular one in our family to celebrate birthdays. Not only is the cake made gluten free and dairy free friendly so that no one misses out the recipe uses ingredients that make a healthier cake to celebrate and nourish. For the cake, I used 2 boxes of Betty Crocker's Gluten Free Yellow Cake Mix and baked in 2 square glass cake pans. The recipe below is for a very sweet, rich buttercream frosting using coconut milk. This is from Gluten-free goddess. I'm writing it as it is written, but I useed regular butter. I used apricot jam as a filling between the two layers Gluten Free Jam Cake A few months ago I wasn't feeling too well and my doctor told me I could have gluten sensitivity. I followed a strict gluten free diet for 45 days: it wasn't easy at first -I'm SO used to eat bread, wheat pasta, pizza and so on, and I discovered that gluten is in a huge variety of food (and drugs, much like lactose. Directions. Set the oven to 325°F. Add the dry ingredients to a mixing bowl and whisk to combine. In a separate bowl add the wet ingredients and mix with an electric mixer. Add the dry ingredients to the wet and combine with an electric mixer. Pour equal parts into 2 round greased 9 x 1½ inch cake pans In a large bowl, sift together coconut flour, baking soda, and salt. Set aside. In another bowl, whisk together 3 eggs, fat of choice, coconut milk, maple syrup/honey, and vanilla until foamy. Add wet to dry and mix well to combine. In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form

Preheat the oven to 350ºF and lightly spray two 6-inch cake pans with oil. Press a square of parchment paper into the bottom of each pan, to make removing the cakes easier later. Alternatively, you can use one 8-inch cake pan for this recipe, instead. In a large bowl, combine the coconut flour, eggs, olive oil, baking powder, vanilla, maple. Preheat the oven to 350 degrees Fahrenheit. Add the raw honey, eggs, and melted coconut oil to a large mixing bowl and whisk well. Add the vanilla, cinnamon, nutmeg, cloves, orange zest, raisins, and chopped dates (or any other dried fruit you prefer) and mix well. Add the coconut flour and baking soda and mix once more Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 2 Layer Cake: Prepare two 9-inch cake pans in step 1 Line with parchment rounds or oil one 8 or 9-inch round cake pan or line 12 muffin cups with cupcake papers. Bring all ingredients to room temperature. Sift the dry ingredients (including sugar) together in a bowl. In a separate mixing bowl, whisk together liquid ingredients except milk

After opening 7 Grain Army — first as a 4/20 and Mother's Day pop-up, then as a weekend-only operation with baked goods and prepared foods — Tilden and co-founder Jeffrey Olsen are gearing. For the cake, preheat oven to 375F; brush the tahini on the inside of a 6-inch (15.25 cm) round baking pan. Whisk together the almond flour, arrowroot starch, tapioca starch, baking powder, salt, and sugar in a large bowl. Stir in the butter and then the milk until combined, and then fold in the coconut In a bowl combine flour, xanthan gum and starch and whisk to combine. Then add melted butter or coconut oil and the rice malt syrup and mix to combine. Pour into your prepared baking tray and press evenly into the tray. Bake for about 12 minutes. Take out the oven and allow to cool for about 20 minutes then spread the jam evenly over the base Instructions. Place the can of full fat coconut milk into a fridge, preferably overnight. Mix 2tbsp ground flaxseed with 6tbsp water and leave aside to gel up to make flax eggs. Preheat the oven to 180°C (160°C fan) Grease and line 2 x 6 round cake baking tin. In a large bowl whisk together ground almonds, oat flour, buckwheat flour.

Coconut cake is an American classic, and this version is the cake of your dreams—and entirely gluten free! Hand made at a small family-owned cake boutique in Florida, the four-layer cake incorporates Chef Thomas Keller's signature Cup4Cup gluten-free flour for tender texture and shredded coconut for delicious coconut flavor Grease and line the base of three 23 cm (9 inch) loose bottomed or springform cake tins with coconut oil and baking parchment. Line a small baking tray with baking parchment. Spread the pistachio nuts out on the lined baking tray and toast for 5-7 minutes until just getting colour

Gluten-Free Coconut Cake Recipe Allrecipe

Vegan Coconut Cake: Egg free & Dairy Free Coconut Loaf Cake is a soft and incredibly moist cake. It has a melt in mouth coconutty flavour which would make you love this cake even more! If you are looking for a simple vegan cake, then this cake is for you! This cake is simple and easy enough for everyone to bake The BEST Gluten-Free Layer Birthday Cake. We took my nut-free cake and made it even more amazing. SO if you're looking for a nut-free cake recipe, go for the two in my cookbook or this July 4th Classic Cake!. Aside from the health benefits of using gluten-free flours in this cake, the combination of almond and coconut flour is so moist and tender Preheat oven to 350 degrees F (176 C) and lightly grease two standard 8-inch round cake pans, one 9×13-inch, or three 6-inch round pans* (with vegan butter or coconut oil) and dust with gluten-free flour. Shake out excess and set aside. In a liquid measuring cup, measure out dairy-free milk and add vinegar Place oats, dried coconut, coconut flour and remaining ½ cup hazelnuts in food processor, grind until fine and add to bowl with hazelnuts. Stir in millet flour, brown rice flour, and baking.

Gluten Free Tangerine Cake ~ this flourless cake is such a wonderful surprise, made with whole tangerines and almond flour in the Italian tradition ~ it's impossibly moist and bursting with citrus flavor, just like biting into a fresh tangerine! (It's dairy free and oil free, too. 1 cup gluten-free baking flour, with xanthan or guar gum. ½ tsp salt. 1 cup sweetened flaked coconut. ½ cup apricot preserves or raspberry preserves, or a combination. Instructions. Preheat oven to 350°F. Line baking sheets with parchment or lightly grease non-stick pans. Cream butter and sugar together

Gluten-free coconut jam cake recipe Coconut jam, Jam

For the cake: Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil). Once melted, add the milk to the same bowl along with the vinegar, maple syrup and ground almonds View top rated Coconut and jam cake recipes with ratings and reviews. Applesauce And Jam Cake, Kentucky Jam Cake, Flourless Coconut and Chocolate Cake, etc Cake Flavors: Vanilla, Chocolate, Coconut, Hazelnut-Almond, and Lemon (the only things we make from a mix), and Orange-Almond made from scratch Fillings/Frostings: Chocolate Mousse, White Chocolate Mousse, Strawberry and Triple Berry Jam, Fresh Fruit, Caramel, and any flavor buttercream Other Desserts: French Macarons, Trifle Cups, Pavlova Cups (layered meringue, fruit fillings, GF white. distilled white vinegar, pure vanilla extract, granulated sugar and 13 more. Gluten Free Chocolate Raspberry Cake Zest and Lemons. unsweetened cocoa powder, oil, granulated sugar, milk, fresh raspberries and 14 more. Petit Suisse Mousse with White Chocolate and Raspberries On dine chez Nanou. eggs, dark chocolate, granulated sugar, white. Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or lightly spray with oil. In a bowl, combine the milk with the apple cider vinegar and let sit for 5 minutes, In a separate bowl, combine the flour, shredded coconut, sugar, baking powder, and baking soda together. Mix well

Directions: Heat the oven to 170C (335F). Line an 8 inch round cake pan with baking paper and set aside. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. It will come together nicely to begin with but after the third egg it will split Butter and flour two 8-inch round cake pans. In a medium bowl, whisk together the milk, vanilla, and coconut extract. In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder, and salt. Add the butter to the flour mixture and beat on low speed until the mixture is crumbly, about 3 minutes For gluten free chocolate sponges: Pre-heat the oven to 355 ºF (180 ºC) and line two 7 inch round cake pans with greaseproof/baking paper. In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder. Add the granulated sugar and salt, and whisk well Instructions. Preheat the oven to 350°F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners. Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth. In a separate bowl, sift together the coconut flour and baking powder

For Easy Peach Coconut Jam Summer Cake. Layer about 3 cups of the cake on the bottom of the baking dish. Spread whipped cream on top as the second layer. Crumble the rest of the cake over the whipped cream. Spread whipped cream evenly over as the fourth layer. Top with peaches. Wrap with cling wrap and chill for at least 1 hour Gluten-Free Vegan Jam Bars! This new version of my old favorite has the same flavors I remember, but with a little update to make the recipe gluten-free, refined sugar-free, and vegan with a few simple switches. For the dough, we swap the traditional flour for a mix of almond flour, coconut flour, and rolled oats In a large bowl, whisk together the eggs, powdered sweetener, stevia, melted butter, extracts, and almond milk until well combined. Add the dry ingredients to the bowl of the wet ingredients and mix well. Spoon the batter evenly into a six cupcake pan with paper liners in each cup. Bake at 400°F for 15-20 minutes Gluten Free Strawberry Layer Cake using Potato Flour . 3 Reviews. Gluten Free Banana and Walnut Loaf Cake . 15 Reviews. Gluten Free Sponge Sandwich Layer Cake Gluten Free Tapioca Coconut and Jam Traybake . 0 Reviews. Gluten and Wheat Free Sponge Layer Cake . 16 Reviews. Showing 96 of 9 This cake is seriously yummy and healthy too! not only that, but its also gluten free and vegan too! i sliced it and topped it with my favourite crunchy nut butter and fresh berries. You can also top with a vegan chocolate spread, sliced bananas and toasted nuts. The creamy topping is made from whipped coconut and lime zest (very refreshing!) Give it a go end let me know how you get on. Top.

Gluten-Free Old Fashioned Jam Cake - Wheat Free Mo

Soaked Gluten Free Chocolate Cake {Cow Spotted Cake} Homemade Dutch Apple Pie. coconut oil, cocoa powder, sorghum flour, shortening, organic cane sugar and 9 more This easy gluten free chocolate cake is rich, dense and fudgy, and it's all made in just one bowl. Make a double layer or single, with the simplest chocolate ganache frosting. Whenever I need to make a cake and I'm not sure which way to go, it's either this chocolate cake or my very best gluten free vanilla cake.Done and done Add in the pure vanilla extract. In a separate bowl, stir together the gluten-free flour, baking powder, cinnamon, nutmeg, ground cloves, and sea salt. Alternate mixing in the flour mixture and eggnog: Pour half of the flour mixture into the stand mixer and mix just until combined Instructions. Add sourdough discard, whole milk and gluten-free flour to a mixing bowl and stir to combine. Allow this mixture to sit 2 to 4 hours. Preheat the oven to 350 degrees F and line a 9 x 9 cake pan with parchment paper (or use a 9-inch spring form pan). Whisk the eggs, oil, and vanilla extract together in a bowl or measuring cup.

Chocolate Raspberry Beet Cake [Vegan, Gluten-Free] Dairy Free. High Carb Vegan. Vegan. 2/3 cup coconut sugar or stevia; Now spread the underneath of the other cake with the raspberry jam. 1, 13 ounce jar raspberry jam (I recommend Bonne Maman brand) Instructions. Preheat the oven to 350°F and line an 8x 8 square baking pan with parchment paper. To prepare the crumble mixture in a large bowl, mix together almond flour, rolled oats, coconut oil, maple syrup and salt

Almond and Coconut Sheet Cake Filled with Jam | Hadias

Use a food processor, or blender or hand-held stick blender to whizz the strawberries until completely smooth. Mix together all the ingredients in a glass mixing bowl. Transfer into two 18 cm / 7 inch sandwich baking tin s. Tip: Line the tins with greased baking paper to make the sponges easier to remove afterwards Now gently fold in the flour, almond meal, baking powder and baking soda. Mix until smooth and set aside. Sprinkle 1 1/2 tablespoons of the remaining sugar over the bottom of the parchment-lined pan. Then in a single layer, line the bottom surface, and about 1/4 of the way up the sides of the pan with lemon slices

Raspberry Matcha Celebration Cake (gluten-free & vegan

Chocolate Gluten Free Coconut Cake - Living Freely Gluten Fre

1 cup coconut yoghurt, to serve . Raspberry Jam. 3 cups frozen raspberries. 1 tbsp chia seeds . Method . Preheat the oven to 130C and line a brownie tin with baking paper. In a large bowl, combine the eggs, coconut cream, erythritol and vanilla. Add in the coconut flour, baking powder and desiccated coconut Then add in the egg and pure vanilla extract, and mix well. Slowly add in the dry ingredients to the large bowl of wet ingredients, and mix well. Make 1-inch balls with the cookie dough. Press a thumbprint into the center of each ball. Fill each indentation with about ¾ tsp of jam. Bake cookies for about 13 minutes. Makes about 20-24 cookies

10 Ingredient Gluten-Free Pantry Jam Cake - Cook Republi

Prepare the Crust. Add the gluten-free oats and shredded coconut to a food processor. Blend until the oats and coconut resemble a flour texture. Pour the flour into a bowl. Add the maple syrup and nut butter. Combine until the crust comes together. Pour the crust onto a 7-inch cake pan. Press the crust evenly to the bottom of the pan Gooey Chocolate Orange Cake Recipe - Easy Nigella Lawson inspired flourless gluten free cake with coconut flour and marmalade - with the video. Gooey Chocolate Orange Cake . This gooey chocolate orange cake is adapted from a Nigella Lawson recipe that I've been cooking for years

Gluten-Free Coconut Cupcakes (Vegan, Allergy-Free

Gluten Free, Grain Free, Dairy Free, Naturally Sweetened. Our classic vanilla cake topped with coconut icing, raspberry jam, strawberries, & coconut flakes. Fresh, fruity, and tasty! Double Layer 6'' Round Cake - serves 8-12. Double Layer 8'' Round Cake - serves 12-18. Triple Layer 6'' Round Cake - serves 12-16. Triple Layer 8'' Round Cake. Press out the pastry evenly into the greased pan. Spread the raspberry jam thinly over the pastry. In a small bowl, beat the egg then add the coconut and sugar. Mix well. Spread the coconut mixture over the pastry and raspberry jam. Bake for approximately 30-35 minutes or until the coconut is golden brown

PRINCESS CAKE - Torte Cake Art

Raspberry Coconut Cake (Gluten-Free, Keto) - My Crash Test

Preheat oven to 200°C. Brush a 3cm-deep 18 x 28cm slab pan with the melted butter to grease. Line the base and sides of the pan with non-stick baking paper. Place the flour, almond flour, caster sugar and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and process until the mixture. Vegan Coconut Lemon Jam Icebox Cake. From The Kitchy Kitchen. Notes. I built mine on a 10-inch cake platter. Ingredients. For the coconut whipped cream: 3 to 4 cans coconut milk (full fat is. 2/3 cup of strawberry jam. ½ teaspoon almond extract. Directions: Make sure all ingredients are at room temperature. Preheat the oven to 180°C/350°F. Place a rack in the center of the oven. Grease a 35x27cm/ 14×11 inches baking sheet. Combine the flour, almond flour, shredded coconut, baking powder and salt Using an electric mixer, cream the butter until light and fluffy. Add the sugar and cream together for up to 2 minutes, until light. Add the coconut milk, vinegar and coconut flavoring. Cream well until combined. In a separate bowl, mix together the flour, baking powder and baking soda

Gluten-free Raspberry and Coconut Cake Recipe (dairy-free

Gluten Free Cake Recipes. Skipping on gluten doesn't have to mean skimping on flavor. Try these gluten-free cake recipes for moist, rich and delicious cakes! 1. 2 Eat Cake Gluten Free Cakes and Pastries. April 9 at 10:26 PM ·. 50th wedding anniversary cake. Gluten free and vegan triple layer black Forrest cake - whipped coconut cream, homemade cherry jam, plump cherries and ganache frosting - all the good stuff! Little bit of gold leaf to make it fancy. Not gonna lie, this one stressed me out today! 1818 Pulse together dry ingredients in a food processor. Pulse in wet ingredients. Grease two 6 inch springform pans with coconut oil. Pour batter into prepared cake pans. Bake at 350°F for 25-30 minutes. Cool and frost with a double batch of Chocolate Frosting. Serve. Cook Mode Prevent your screen from going dark 23. Coconut Starfruit Upside-Down Cake This upside-down cake uses coconut in two different ways, once in the form of coconut flour, and again in the form of coconut flakes. This is a great fruity cake for those times when you want cake, but you don't want chocolate, but you still want something sweet and satisfying Add in the the remaining dry ingredients: baking soda, baking powder, spices, and salt. Mix to combine. Add wet ingredients, one at a time, to the dry mix, starting with tea infused milk, then coconut oil, maple syrup, vanilla, and vinegar. Gently mix together. Lastly, fold in 1/4 cup crushed almonds

Gluten Free, Dairy Free Poke Cake - Living Freely Gluten Fre

Sprinkle almonds over the dough and jam. Step 4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake slightly, 10 to 15 minutes. Step 5. Beat confectioners' sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake Instructions. Preheat the oven to 350 F and line a 12″x9″x1″ sheet pan with parchment paper, or grease well with butter or oil. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside. In a large bowl, add the butter and sugar

Coconut Rum Cake - Mirlandra's Kitchen

If desired, fill cake with ice cream instead of jelly or jam. Spread 1 to 1 1/2 pints (2 to 3 cups) slightly softened ice cream over cooled cake. Roll up cake; wrap in plastic wrap. Freeze about 4 hours or until firm. Make jelly roll cake as directed adding 2 teaspoons grated lemon peel to batter with flour Grease two 8 cake pans. Cream butter and oil together. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and baking soda. Add to cream mixture alternately with the buttermilk. Add vanilla, coconut and pecans. Fold in egg whites. Put batter evenly into greased pans While the jam is cooking, prepare the rest of the fig squares. Preheat the oven to 350 degrees. Line an 8×8 inch baking pan with parchment paper, letting the excess drape over the sides. In a large bowl, mix the flour, rolled oats, coconut, sugar, baking powder, and sea salt. Add the coconut oil and mix again Put the desiccated coconut in a bowl and add 150ml boiling water. Leave to soak for 15 minutes, then add the lime juice. Mix together the almonds, flour, baking powder and a pinch of salt