Update: I decided to be a part of the Go Ahead Honey, It's Gluten Free! blog carnival. This post is linked to Elana's Pantry as she is the host for the month of November 2009. Her theme is gluten-free cakes and I thought my Coconut Custard Cake would be a good entry (send the entry late, but she graciously allowed my entry... Thank you Elana!). Visit the final roundup of 20 delicious gluten-free cakes! Can't wait to try most of them!
Go Ahead Honey, It's Gluten Free was started by Naomi from Straight Into Bed Cakefree and Dried & is successfully rolling into its second year. If you would like to participate, please visit this post to see who is hosting and their themes. Trish from Kinda Real Gluten Free Food is hosting for December and her theme is holiday cookies!
It is fantastically soft, delicately sweet and simply easy to make!
My mom found this recipe somewhere in the states and I made some alternative changes to make it a wheat-free, guilt-free, wholesome treat.
Another bonus: You can make this totally dairy-free by using coconut milk and coconut oil!
I added some organic dried cranberries that my in-laws bought for us. I would’ve added almonds or macadamias and my hubby wanted dark chocolate chips, but it still tasted DEEElish.
Coconut Custard CakeBy Marillyn BeardPre-heat oven to 350 F. With a hand-held blender mix eggs, milk, coconut flour, raw sugar, butter/coconut oil, baking powder till smooth. Stir in coconut flakes and chopped nuts and/or raisins (if desired). Pour into a 9x13 pan and sprinkle cinnamon and nutmeg over the top. Put in oven for 1 hour or till top and bottom is light golden brown.*NOTE: For your milk you can use coconut milk, dairy milk or other. If you don’t have coconut flour, you can use unbleached flour or soft grain flour. If you prefer, you can use honey instead of raw sugar (make sure to cut out 1/2 cup milk).