250gramsgranulated sugarfinely ground, about 1 ¼ cups
½cupvegan buttercubed and softened
4largeeggs
2teaspoonspure vanilla extract
Instructions
Prepare the granulated sugar by pulsing it in the bowl of a food processor for 60 seconds until fine.
Prepare the coconut by pulsing it in the bowl of a food processor for 30 seconds, until finely shredded.
Add the almond meal, finely shredded coconut, baking powder, salt, and finely ground sugar to the bowl of a stand mixer.
Mix on low speed for 30 seconds. Stop machine.
Add the softened butter to the dry ingredients and mix on medium speed until mixture is creamed - about 2 minutes.
In a small bowl, mix the eggs and vanilla extract until fully combined.
Turn on the stand mixer and with the mixer on low, slowly add the egg mixture and continue mixing. Scrape down the bowl a couple times.
Turn the speed up to medium and beat for 3 minutes until batter is pale yellow.
Preheat oven to 350 F. Prepare 9” springform baking pan by spraying lightly with cooking spray.
Then cut a piece of parchment paper to fit the base and spray the paper and the inside sides of the pan. Sprinkle with some gluten free flour to evenly coat the pan.
Pour batter into the pan and let bake for 40-45 minutes, until toothpick inserted into the center comes out clean. Cake will be golden brown.
Remove from the oven and allow to cool in the pan on a wire rack for 30 minutes.
Use a knife to loosen the sides of the pan.
Unhook the pan and turn the cake out onto a wire rack to finish cooling.
Flip the cake back over to decorate the top of the cake with berries and a dusting of powdered sugar.
Video
Notes
Make sure all ingredients are at room temperature.
Use a food processor to ground the sugar to make caster sugar and ground the coconut.
Beat the batter for the full 3 minutes until it's pale yellow.
Use parchment to line the bottom of the pan.
Let cool completely before decorating with fresh fruit.