Gluten Free Coconut Cake


  • CAKE
  • 75g FREEE Tapioca Flour
  • 2 tsp FREEE Baking Powder
  • 150g desiccated coconut
  • 75g sugar
  • 1 egg
  • 150ml coconut milk
  • 75g oil
  • 3 tbsp strawberry jam


  1. Line a 20cm/8" square baking tray with parchment and pre-heat the oven.
  2. Sieve the flour and baking powder into a bowl, add the coconut and sugar and stir to combine.
  3. Break the egg into another bowl, add the coconut milk and oil and beat until frothy.
  4. Stir in the prepared flour mix.
  5. Pour into the prepared  baking tray and bake for 60-65 minutes.
  6. Allow the cake to cool in the tin before turning it out.
  7. Warm the jam until smooth, then spread it over the cold cake.
  8. Slice the cake into triangles to serve.