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Gluten Free Tapioca Coconut and Jam Traybake

Makes 1 traybake

Simple to make and a great standby, this delicious traybake coconut cake is also dairy free!

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Free from Gluten, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • 25g coconut oil
  • 25g FREEE Tapioca Flour
  • ½ tsp FREEE Baking Powder
  • 25g desiccated coconut
  • 25g palm sugar
  • 75ml coconut milk
  • 2 tbsp lime juice
  • 6 tbsp strawberry jam
  • 2 tbsp desiccated coconut
  • oil, for tray
  1. Pre-heat the oven.
  2. Put the coconut oil into a bowl in a warm place until runny.
  3. Rub some oil around the inside of a 20cm/8" square baking tray or insert a baking liner.
  4. Measure the tapioca flour and baking powder into a bowl, stir to combine and sieve into another bowl.
  5. Add the desiccated coconut and sugar and stir to combine.
  6. Add the coconut milk, coconut oil and lime juice into another bowl and beat until frothy.
  7. Stir in the prepared flour and coconut mix.
  8. Pour into the prepared baking tray and smooth the top.
  9. Bake for 25-30 minutes.
  10. Allow the cake to cool in the tray before turning it out.
  11. Warm the jam slightly and spread it over the cold sponge.
  12. Sprinkle over the desiccated coconut.
  13. Slice the cake into slices to serve.

Equipment

20cm/8" square baking tray and 3 x mixing bowls

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

25-30 minutes

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Gluten Free Baking Powder 130g

£1.45

Gluten Free Tapioca Flour 100g

£1.75

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Ingredients

Change Quantities:
  • 25g coconut oil
  • 25g FREEE Tapioca Flour
  • ½ tsp FREEE Baking Powder
  • 25g desiccated coconut
  • 25g palm sugar
  • 75ml coconut milk
  • 2 tbsp lime juice
  • 6 tbsp strawberry jam
  • 2 tbsp desiccated coconut
  • oil, for tray

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Going gluten free in the 70s...

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