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Gluten-free coconut and strawberry sponge cake
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Prep Time:
450 minutes
Cook Time:
35 minutes
Total Time:
485 minutes
Indulge guilt-free in this healthy gluten and dairy free cake.
Ingredients:
  • 270ml can coconut milk
  • 3 eggs, separated
  • 50.00 gm caster sugar
  • 40g (1/4 cup) coconut sugar
  • 2.20 gm vanilla extract
  • 70g (1/2 cup) gluten-free cornflour
  • 45g (1/4 cup) brown rice flour
  • 1.88 gm cream of tartar
  • 1.25 gm bicarbonate of soda
  • 6.80 gm fine desiccated coconut
  • 250g strawberries, hulled, chopped
  • 21.00 gm lemon juice
  • 1 1/2 tsp chia seeds
  • 1/2 tsp vanilla bean paste
  • Pure icing sugar, to dust
Instructions:
  • Chill coconut milk until firm, at least 6 hours. Preheat oven to 180C/160C fan forced. Grease and line a 20cm round cake pan with a 6cm depth.
  • 1. Using electric beaters, whip egg whites in a bowl until frothy, about 1 minute. 2. Combine caster sugar and 2 tablespoons of coconut sugar in a separate bowl. Gradually add sugar mixture to egg whites, 1 tablespoon at a time, beating well after each addition. 3. Continue beating for 2 minutes or until mixture triples in volume. 4. Add egg yolks, one at a time, beating well after each addition. Mix in vanilla until just combined. 5. Sift flours, cream of tartar, and bicarbonate of soda into a separate bowl. 6. Sift flour mixture over the egg mixture. Add desiccated coconut. 7. Gently fold in dry ingredients until just combined. 8. Spoon the batter into a prepared pan and smooth the surface. 9. Bake for 20-22 minutes or until the cake is firm and springs back when lightly touched. 10. Cover the cake with a tea towel and let it cool in the pan for 5 minutes. 11. Invert the cake onto a wire rack, cover with a tea towel, and let it cool completely.
  • In a saucepan, mix together strawberries, lemon juice, and the rest of the coconut sugar. Let it sit for 5 minutes. Cook over low heat, stirring, until the sugar dissolves (about 2 minutes). Continue cooking and stirring occasionally until the strawberries break down (about 5 minutes). Add chia seeds and cook for an additional 2 minutes until thickened. Transfer to a bowl, let it cool for 30 minutes, then refrigerate for another 30 minutes until completely cooled and thick.
  • Take chilled coconut milk out of the fridge. Gently open the container. Scoop the hardened coconut cream into a glass bowl, leaving the coconut water behind for a later recipe. Use a balloon whisk to beat the coconut cream and vanilla until it becomes thick.
  • Cut the cake in half horizontally and generously spread it with coconut cream. Add the strawberry mixture on top and sandwich it with the other cake half. Finish by dusting the top with icing sugar before serving immediately.

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