coconut, dairy free, frosting, gluten free, icing, mango, pineapple, soy free, tropical fruit cake
This is another recipe that came out of the dark recesses of my brain. It’s been floating around in there for the past week or so. I couldn’t get it out of my head this afternoon, so I went to work on baking. I was really pleasantly surprised with how well it came out.
GFDF Tropical Fruit Cake
1 ¼ cup organic granulated cane sugar
¼ cup organic lime juice (about 3 small limes’ worth)
2 to 3 teaspoons organic lime zest (from 3 small limes)
2 teaspoons organic GF vanilla extract
3 large organic eggs
3/4 cup organic brown rice flour
3/4 cup organic tapioca starch
3/4 cup almond meal
3/4 cup sorghum flour
1.5 teaspoons xanthan gum
1 teaspoon sea salt
5 teaspoons baking powder
3/4 cup organic coconut milk (full fat)
1 cup finely diced ripe organic mango (and any juices it releases when you cut it up)
1 cup finely diced ripe organic pineapple (and any juices it releases when you cut it up)
1 cup shredded unsweetened organic coconut
3 cups organic powdered sugar
about 3 tablespoons organic coconut milk
1.5 teaspoons organic vanilla extract
6 tablespoons organic palm shortening
1/4 cup organic unsweetened shredded coconut for sprinkling on top
Preheat the oven to 350 F. Oil a 9×13” glass baking dish with organic canola oil. Set aside.
In a large bowl, combine the sugar, lime zest, lime juice, vanilla extract, and eggs. Add in all of the flours, xanthan gum, sea salt, baking powder and coconut milk and stir thoroughly. Stir in the mango, pineapple, and 1 cup of coconut. Pour into the oiled pan, and bake for 30-40 minutes at 350F until lightly browned and a toothpick comes out clean.
In another bowl, make the icing using an electric hand mixer. Cream the shortening into the powdered sugar and vanilla extract, very slowly adding coconut milk to get the right consistency. Once the cake has cooled completely, spread the icing evenly across the cake. Sprinkle shredded coconut across the top of the cake.