Gluten Free Coconut Cake
Created 14 June '09
Preheat oven to 180*C (350*F)
In medium bowl
Mix together-
150g (5oz) buckwheat flour
150g (5oz) rice flour
150g (5oz) tapioca starch
3 tsp cream of tartar
1 1/2 tsp baking soda
1 tsp salt
In large bowl
Mix together-
400 ml (14 floz) can coconut cream
300g (16oz) bananas, mashed
2 cups sugar
2 cups fine coconut
2 tsp vanilla essence
Gently mix dry ingredients into wet.
Spoon into greased 20-25cm (8-10 in) springform tin.
Bake for 80 minutes,
or until inserted chopstick comes out dry.
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