How to Bake A Gluten Free Coconut Layer Cake

Now this is a great recipe for anyone with celiac disease. Or anyone that can not have wheat in their diet. This cake for anyone that is a coconut lover!! * I know that their is a lot to this recipe, but it is worth it. And you can make this. I have serve rheumatoid arthritis. I can do it. I know you can do it. Lord Bless You All!

Instructions

Difficulty: Challenging

Things You’ll Need:

• Filling
• 2 tablespoons cornstarch or arrowroot
• 2 tablespoons water
• ½ teaspoon gluten free vanilla or pure vanilla
• 1 cups whipping cream
• 1/2 cup cream of coconut
• 1/3-cup sugar
• 2 1/4 cups Organic or un-sweeten flaked coconut
• 2 Tablespoons of cream cheese
• 1 Tablespoon sour cream
• 1 8 oz. jar lemon curd
• Cake
• 1 Cup coconut flour (Sifted)
• 1 ½ teaspoon Aluminum-Free Baking Powder (Recipe
• 1 -teaspoon salt
• 3/4 sugar
• 1/2 cup melted butter (1 stick)
• 1/2 coconut milk
• 11-12 large whole eggs or jumbo whole eggs 9-10
• Frosting
• 2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 11/3 cups powdered sugar
• ½ teaspoon gluten free vanilla extract or pure vanilla

1. Organic Coconut Flakes Preparation
   For Filling:
   In a small bowl stir in corn starch, 2 tablespoons water, and vanilla, to dissolve cornstarch. Bring whipping cream, cream of coconut, sugar, and butter to boil in heavy medium saucepan. Add & stir in 2 times cornstarch mixture and bring to boil. Remove from heat let cool for 5 minutes then mix in sour cream & cream cheese, then stir in coconut. Cool completely. Mix in sour cream & cream cheese. Put in a bowl cover and refrigerate overnight.
2. Organic Coconut Flour For cake:
   Preheat oven to 325°F. for Electric, or 330 for gas oven. Butter and flour or baking spray with flour or butter, two 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Make sure there are no lumps Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 30- 35 minutes. Cool completely. * Check cake in the first 20 minutes.
3. A Jar of Lemon Curd For frosting:
   Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar and vanilla extract.
   Now place 1 cake layer on cake plate. Add a very thin layer of lemon curd then top with half of filling, then place second cake layer top filling. then add another thin layer of lemon crud then top with remaining filling. Now take your time and spread frosting over top and sides of cake. Pat toasted coconut over top and sides of cake, pressing gently to adhere. Now this can be prepared up to 1 day ahead. Cover the cake and refrigerate. Let stand at room temperature 3 hours before serving.

Tips & Warnings

• Aluminum-Free Baking Powder
• 1 tablespoon baking soda
• 2 tablespoons cream of tartar
• 1 1/2 tablespoons cornstarch
• Now mix these ingredients together and store in a tightly-sealed container. (Moisture reduces the strength of the baking powder
• Basic Gluten-Free Flour Mix (Store this in your refigerator, in a steal container or zip-lock bag)
• Combine:
• 2 cups rice flour
• [or 1 cup rice and 1 cup sorghum flour, Coconut flour]
• 2/3 cup cornstarch [or potato starch]
• This recipe makes a good tasting gluten free coconut cake
• Now if you want to make a GREAT coconut cake you can use Organic ingredients
• You can go to specialty grocers or order online. Here are a great online stores.
• Tropical Traditions, Bob's Red Mill, Wilderness Family Naturals
• (But if you do not have time to find it or order it, you can use store bought.