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

Greek Coconut Cake w/ Syrup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe from Nancy Gaifyllia
adapted to gfcf by BL Olson



List of Ingredients




4 eggs, separated
pinch of salt
1/3 pound of cf margarine, softened (2/3 cup)
1 cup of sugar
1/2 cup of coconut cream or almond milk
1 1/2 cups of self-rising flour (see recipe in the archives)
1 tablespoon of baking powder
1 1/2 cups of shredded coconut
--------
FOR THE SYRUP
2 1/2 cups of water
1 1/2 cups of sugar
juice and peel of 1/2 lemon
3 whole cloves
1 stick of cinnamon
----------
margarine for greasing the baking pan
gf flour for coating the baking pan
4-5 tablespoons of shredded coconut for topping


Recipe



Combine all syrup ingredients in a saucepan and boil for 7-8 minutes. Remove from heat and set aside to cool.

Preheat oven to 340°F (170°C).

Beat the egg whites with salt to the stiff peak stage.

In another bowl, beat together the egg yolks, margarine, and sugar until creamy. Beat in milk sub. Whisk together the flour and baking powder and beat into the mixture. Stir in the coconut. With a spatula, lightly fold in the beaten egg whites.

Lightly grease a 15 X 10 inch (or equivalent) baking pan with margarine, and lightly coat with flour (shake the pan and discard excess flour).

Transfer the cake batter to the pan and spread evenly. Bake at 340°F (170°C) for 40-45 minutes until golden and the cake starts to pull away from the sides of the pan.

Remove from the oven, cut in pieces, and while it's hot pour the cooled syrup evenly over the cake. Pour carefully, starting around the edges and moving into the middle. Sprinkle the top with 4-5 tablespoons of shredded coconut.

Allow 2-3 hours for the syrup to be absorbed and the cake to cool completely before serving.

If you like you can add a fruit essence or a flour water to the syrup for extra special taste.