Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Coconut Chocolate Chip Cake




Source of Recipe


Gluten Free Goddess Blogspot


Recipe Introduction


This is a simple recipe. No fuss. No frosting. Cake for those of us who aren't gifted with ganache. Make this cake dairy-free by using your preferred self-rising flour mix and dairy-free chips.



Recipe Link: http://glutenfreegoddess.blogspot.com/search/label/sweets

List of Ingredients




3 large free-range organic eggs
3/4 cup vegetable oil or Spectrum shortening
1/3 cup coconut milk [or milk]
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup golden brown sugar
1/2 cup white sugar
2 cups Pamela's Ultimate Baking Mix, or gluten-free flour mix with leavening* see notes
1 1/4 cups sweetened flaked coconut
1 cup semi-sweet chocolate chips



Recipe



Preheat oven to 350 degrees F [if you live above 5,000 feet, set your oven temp to 375 degrees F].

Line a 9-inch cake pan with buttered parchment paper.

In a mixing bowl, beat the eggs till pale yellow, and add in the oil; beat to combine. Add the coconut milk and flavor extracts. Beat in the sugars till smooth. Add the flour mix a little at a time and beat until the batter is smooth.

Stir in the coconut and chocolate chips by hand.

Pour the batter into the prepared cake pan and bake in the center of a pre-heated oven, until the cake is set in the center [cake should spring back to light touch]. At high altitude, this cake took 35-40 minutes to bake. At sea level, baking it at 350 degrees, I'd check it at 30 to 35 minutes; but note, it may take longer. Use your experience to judge what's best for baking a cake in your oven.

Cool the cake on a wire rack. It was delicious slightly warm. Slice and wrap leftover pieces for freezing.

Makes one 9-inch cake [round or square].

*Note: If you do not have Pamela's, substitute your own personal favorite GF flour combo and add:

1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of xanthan gum or guar gum
1/4 teaspoon salt

per cup of flour blend.