Gluten Free Coconut Cake


  • CAKE
  • 25g coconut flour
  • 25g FREEE Tapioca Flour
  • 2 tsp FREEE Baking Powder
  • 3 eggs
  • 75g xylitol sweetener
  • 50g oil
  • 6 tbsp strawberry jam
  • 2 tbsp desiccated coconut


  1. Line a 18x23cm/7x9” baking tray with parchment and pre-heat the oven.
  2. Measure the flour, tapioca and baking powder into a bowl and stir to combine.
  3. Break the eggs into another bowl, add the xylitol and oil and beat well.
  4. Stir in the prepared flour mix.
  5. Pour into the prepared baking tray and bake for 40-45 minutes.
  6. Allow the cake to cool in the tin before turning it out onto a chopping board.
  7. Spread the jam over the cold sponge.
  8. Sprinkle the coconut over the jam.
  9. Slice the cake into squares or triangles to serve.