I remember when I was a child, my grandmother always made the best coconut cake I've ever tasted. The coconut aroma spread throughout the house, making snack time the most anticipated moment of the day. It was a traditional version, but over time, I realized that many people, including children with autism, cannot consume gluten, sugar, and lactose. That's why I decided to create a version of my grandmother's coconut cake that is free of these ingredients.
This cake is perfect for those looking for a healthy dessert with no restrictions. Although it contains no gluten, sugar, or lactose, it does not sacrifice flavor and texture. Here I share with you my gluten-free, sugar-free, and lactose-free coconut cake recipe:
Ingredients:
500 grams of shredded coconut
500 grams of corn starch
300 grams of coconut sugar
2 cinnamon sticks
3 cloves
2 eggs
2 cups of water
200 grams of ghee.
Preparation:
Preheat the oven to 180 degrees Celsius.
In a pot, mix 2 cups of water, 2 cinnamon sticks, 3 cloves, and coconut sugar. Cook over medium heat until the mixture becomes a liquid. Then strain the mixture and reserve the liquid.
Add the corn starch, shredded, ghee, coconut, and eggs to the liquid. Mix until well combined.
Pour the mixture into a previously greased cake mold.
Bake for 30-35 minutes or until a fork inserted in the center of the cake comes out clean.
Let cool before unmolding and serving.
This gluten-free, sugar-free, and lactose-free coconut cake is perfect for any occasion. It's not only healthy, but it's also easy to make and very delicious. I hope you enjoy it as much as I do every time I make it. Enjoy!
