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Gluten-free coconut loaf cake

This gluten-free coconut loaf cake  is dairy-free too, as I made it with coconut milk - but if dairy is not an issue for you, use coconut flavoured yogurt instead! It’s very easy to make, and if you like coconut flavours, you’ll love this cake! It’s perfect with afternoon tea & morning coffee - or take it with you to picnics and parties.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup gluten-free Flour
  • ½ cup coconut Flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 2 medium eggs
  • ½ cup palm or muscovado sugar
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 300 ml coconut yogurt or coconut milk
  • shredded fresh coconut flesh optional

Method
 

  1. Preheat the oven to 170°C. Grease or line a medium loaf tin with parchment paper/case.
  2. In a bowl, mix the flours, baking powder and salt.
  3. In another bowl, beat the sugar with the eggs until pale, then add the coconut oil. Add the flour mixture gradually, then add the yogurt and combine until you get a smooth batter.
  4. Transfer the batter to the tin, spreading it out evenly. Scatter the shredded coconut pieces on the top ( if used), then put the tin in the middle of the oven.
  5. Bake for 45-60 minutes, or until a toothpick inserted in the centre comes out clean. You might need to cover the tin with foil after 20-30 minutes, if the top of the cake looks brown already.
  6. Allow to cool for 5 minutes in the pan, then transfer it to a wire rack.
  7. Let it cool completely before slicing it.