This flourless, white chocolate cake is rich, moist and custardy — and the crunch of the coconut makes the perfect complement in terms of taste and texture. Perfect for anyone with a sweet tooth who’s avoiding gluten — or who just loves a deliciously decadent cake.

dessert-gluten-free-chocolate-cake-with-coconut

Gluten-Free White Chocolate Cake with Toasted Coconut

Ingredients:

300 grams good quality white chocolate
8 eggs, whites and yolks separated
1/4 cup (60 ml) butter, melted
1/4 cup (50 grams) sugar
1/3 cup (40 grams) coconut flour
1/2 teaspoon sea salt
1 teaspoon vanilla extract

For the icing:
1 1/2 cup (200 grams) icing sugar
1 can coconut milk, refrigerated
1/4 cup (60 ml) butter

For the topping:
2 1/2 cups large flake coconut

dessert-gluten-free-chocolate-cake-with-coconut-recipe

Directions:

1. Preheat oven to 325F°. Grease a 9-inch (22 cm) springform pan and line it with parchment paper. Mold aluminum foil on the bottom and up the sides to prevent possible leaks. Melt the white chocolate in a double boiler. Allow to cool.
2. Beat egg whites in a large bowl with an electric mixer until stiff peaks form. Beat in sugar, one tablespoon at a time; continue to beat until thick and glossy.
3. Beat egg yolks in a large mixing bowl until creamy; add salt and vanilla extract. Slowly beat in the melted butter, followed by the melted chocolate.
4. Fold egg whites into the egg yolks and chocolate with a rubber spatula until incorporated; take care not to overblend.
5. Place springform pan in the middle of a roasting pan and fill the pan with boiling water until it reaches halfway up the side. Place in the oven and bake for 55 to 60 minutes, until a toothpick placed in the centre comes out clean. Cool on a wire rack.
6. To make the icing, separate the coconut cream from the water and beat it together with butter and icing sugar.
7. Toast coconut at 300°F for about 15 to 20 minutes until lightly golden. Turn cake upside down onto a cake stand and peel off parchment. Spread icing over top and sides of cake and top with coconut.

Darina Kopcok Darina Kopcok is a food writer and photographer based in Vancouver, BC. She writes the blog Gratinée, for which she also develops, styles and shoots each recipe. In addition to photographic training from Langara College, she holds an MFA from the University of British Columbia. She has a passion for Italian cuisine and French culinary technique.

Darina Kopcok is part of the Lifestyle Blog Network  family.

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