Day 10 - Coconut & Honey Cake (wheat,gluten & dairy free)

This Coconut & Honey Cake is one of my all time childhood favorites. My Oma used to make it on special occasions. It is a lovely moist cake with a delicious crispy topping. Delish!

Coconut & Honey Cake (wheat, gluten and dairy free)

Ingredients:
75g Butter (Df: Use Wooden spoon margarine)
150ml Milk (Df: Use rice milk)
2 Eggs
1C Castor sugar
1C Flour (Gf: Use a gluten free flour mix 275ml)
5ml Baking powder
Pinch of salt

Topping Ingredients:
100g Butter (Wooden spoon margarine)
1C Coconut
50ml Honey
50ml Milk (Rice milk)
50ml White or Brown sugar

Method:
1. Preheat the oven to 180*C. Grease a 23cm cake tin.
2. In a jug, melt the butter and milk in the microwave. Allow to cool until lukewarm.
3. In a mixing bowl, beat the eggs and sugar until fluffy. Add the lukewarm milk and mix.
4. Add the flour and salt and mix well until smooth.
5. Pour the batter into the cake tin and press lightly, removing air bubbles.
6. Bake for 35-40 minutes.
7. To make the topping: Heat the topping ingredients in a saucepan until boiling, keep warm.
8. Invert the cake on to an oven proof plate and spoon the topping on top.
9. Place the cake under the grill until browned, but watch out that it doesn't burn!

Makes 1 delicious cake!