Caramel Coconut Cake ~ Gluten Free

This cake is amazingly yummy and super easy to whip up for 

last minute company, or for those you love who cannot eat gluten.

Caramel coconut goodness at its best ~ no need to tell anyone

that it's gluten free.  The gluten will not be missed at all.  I promise.

Namaste Gluten Free Flour is my favourite GF flour mix.  It can be used in place

of all purpose flour in most recipes without the need to add anything else.

This recipe has been adapted from the original which came from

Company's Coming Most Loved Treats by Jean Pare.

What you need:

CAKE ~ 2 Large Eggs

1 cup White Sugar (I use evaporated cane juice)

1 tsp Pure Vanilla Extract

1/2 cup Milk (or Almond Milk)

1 Tbsp Butter

1 cup Gluten Free Flour (all purpose flour may be used)

1 tsp Baking Powder

1/2 tsp Sea Salt

TOPPING ~ 3 Tbsp Butter

1/2 cup Golden Brown Sugar, packed

2 Tbsp Milk (or Almond Milk)

1/2 cup Unsweetened Shredded Coconut

What you do:

Grease a 9" x 11" glass baking dish with butter and set aside.

Preheat oven to 350 degrees F.

In mixer, whip the eggs until frothy.

Add white sugar a few spoonfuls at a time while beating the eggs.

Continue adding the sugar until it's incorporated and the mixture is thickened.

Mix in the vanilla extract and beat well.

In a small saucepan, heat the 1/2 cup milk and 1 Tbsp butter until melted.

Remove from heat and set aside.

In small bowl, sift together the gluten free flour, baking powder, and sea salt.

Add to the egg mixture and mix together thoroughly.

Slowly add in the melted butter and milk mixture.

Stir together well and spread batter evenly into the glass baking dish.

Bake in the 350 degree F oven for 20 minutes.

While the cake is baking, bring the 3 Tbsp butter,

golden brown sugar, and 2 Tbsp milk to a rolling boil over medium-high heat.

Stir occasionally.  Once a rolling boil has been reached, remove from

the heat and stir in the 1/2 cup coconut.  Set aside.

Remove the cake from the oven after the 20 minute baking time

and spread the coconut topping evenly on top.  Be sure it reaches to the edges.

Return your cake to the oven to bake for an additional 10 minutes.

Watch closely in the last few minutes to be sure the topping does not burn.

Remove to a cooling rack and let sit for about 5 minutes prior to serving.

Serve warm.  It won't last long.  Enjoy!

With Love,

Camille

**If you don't like coconut, this makes a yummy
caramel-topped basic cake....just omit the coconut.  :)