It's rather late in posting, but in a bid to keep summer alive as long as possible, I thought I might as well put up this recipe for the fruity concoction of a cake I made shortly after my first lot of exams.
In keeping with the Tropicana theme of my (kinda) recent summer party, I decided to use the remaining, unused pineapple (from the cheese-and-pineapple-on-sticks) as well as some coconut-flavoured liqueur and Midori to make a fruity, slightly boozy, tropical cake.
I was aiming for a Hummingbird-style cake, and combined elements from two recipes to work with the ingredients I had in the flat: This one and this one.
1/2 can Coconut milk
2 shots midori
1 shot malibu,
2 eggs - separated
1 large ripe banana, mashed
50g ground almonds
(300g) gluten free flour
1 tin pineapple in juice, crushed or cut into small chunks
75g desicated coconut
bicarbonate of soda
xantham gum (optional)
caster sugar - half the amount of sugar
soft brown sugar
75ml vegetable oil
- Grease and line two 9 inch cake tins, and preheat the oven to 170°C
- Combine the flour, raising agents, desiccated coconut, cinnamon, nuts and ground almonds in a large bowl
- Whisk the egg whites, and gradually add the caster sugar until stiff peaks form.
- Combine oil and sugar, then the egg yolks, banana, coconut milk, and finally the alcohol, until well mixed.
- Add the wet ingredients to the dry and mix gently until almost fully combined
- Carefully fold in the egg white mixture, being careful not to beat out the air
- Tip the cake mix into the cake tins and bake for about 20 minutes, or until the top is golden and springy to touch.
- Cool on a wire rack, then sandwich cakes together with either a layer of coconut icing (or other icing of your choice) or thickly spread apricot jam. I used a bit of both!
|Next time I would put less jam in the middle, or just try the icing alone, as the amount of jam I used made the icing in the middle a little too gloopy.|
~2 tbsp Coconut milk
~1/2 tbsp lactose free cream cheese
~3 tbsp Pure dairy free spread
LOTS of icing sugar
Combine the cream cheese, coconut milk and dairy free spread, then mix in sifted icing sugar until it thickens to a spreadable consistency. Spread on the top of the cake and sprinkle with dessiccated coconut.
Serve in hefty slices!