Photo by Sares
Gluten Free Coconut Cake
2 cups sugar
2 1/2 cups GF flour
1/2 tsp salt
1 tbsp baking powder
1 tsp xanthan gum (if your GF flour has xanthan then leave it out)
1 cup canola oil
1 cup coconut milk (not low fat)
1 tsp vanilla extract
1 tsp coconut extract (or another of vanilla)
# Preheat oven to 175 degrees. Grease and line a ring tin, muffin tray or 2 x 8 inch round tins.
# Beat eggs and sugar in a mixer for 1 minute. Add flour, salt, baking powder, xanthan gum, oil, coconut milk and extracts and beat for another minute.
# Pour mixture into prepared tins and bake for about 40 minutes (less for muffins.) The cake should have risen and be springy to the touch.
# Cool cake in tins for 5 minutes before inverting onto a rack and leaving to cool. Ice if desired.