White Nectarine Coconut Cake
This tasty cake has been shared with us by Gabrielle Tobin from Kitch’n Thyme. The light and white flesh and fresh taste of the nectarine goes so well with white summery coconut! Definitely a treat to keep for a special occasion. The icing is a really quick lemon coconut butter! It’s super speedy to make and is a healthier option than a traditional sugar lemon icing. If you are running short on time, simply dust with a little icing sugar or serve as is!
Recipe Tester Feedback:< "I don't do gluten free because I have only been disappointed with the mouth feel and crumb... but this cake may just convert me! Great texture and flavour and tasted just like a cake that had used standard wheat flour. Easy to substitute the nectarines for fresh peaches or plums too." - Gail
No: Gluten / Nuts
Contains: Dairy / Egg
Preparation Time 35 minutes + cooling
Cooking Time 1 hour 10 minutes
Can be frozen without garnish
- white rice - 180g, or brown rice
- nectarines - 4, white flesh, sliced into wedges
- potato starch - 115g
- tapioca starch - 75g
- baking powder - 15g
- guar gum - 1 tsp
- raw sugar - 180g
- butter - 250g, plus extra for greasing
- eggs - 4
- coconut milk - 250g
- desiccated coconut - 40g
- coconut - handful of chips, toasted, to serve
- nectarine - slices, to serve
- edible flowers - to serve, optional
- Coconut butter lemon icing:
- coconut butter - 130g, make your own using the Coconut Butter recipe in The Easter Subscriber Only Bonus Issue
- lemon juice - 40g
- maple syrup - 50g
- coconut oil - 50g
- water - 50g
- Preheat the oven to 180C. Lightly grease and line a 24cm round cake tin with baking paper.
- Add the rice (180g) to the bowl. Program 1 minute / Speed 9.
- Remove a tablespoon of the rice flour from the bowl and coat the sliced nectarines (4). Tossing the nectarine pieces with a tablespoon of flour will help stop the fruit from sinking to the bottom of the cake. Set aside.
- Add the potato starch (115g), tapioca (75g), baking powder (15g), guar gum (1 tsp) and sugar (180g) to the bowl. Mix Speed 9 / 10 seconds. Set aside.
- Place the butter (250g) into the bowl. Program 2 minutes / 50C / Speed 4. Set aside.
- Without rinsing the bowl add the eggs (4). Mix Speed 5 / 20 seconds.
- Add the half the flour / sugar mixture and reserved butter to the bowl. Mix Speed 5 / 5 seconds.
- Add the coconut milk (250g) and the remaining flour / sugar mixture to the bowl. Mix Speed 3.5 / 10 seconds.
- Add the coconut (40g) to the bowl. Mix Reverse+Speed 4 / 5 seconds.
- Add the nectarine pieces you have coated with flour to the mixer bowl. Gently stir through the batter with a spatula before pouring into the prepared tin.
- Bake for 60-70 minutes or until golden brown and a skewer comes out clean.
- Allow to sit on a wire cooling rack for 20 minutes, then place a rack over the top side of the cake and turn it out upside down. Allow to cool completely.
Coconut butter lemon icing:
- Add the coconut butter (130g), lemon juice (40g), maple syrup (50g), coconut oil (50g) and water (50g) to the bowl. Mix Speed 3.5 / 5-10 seconds. If your coconut oil was solid to begin with, check that it has been broken up completely. If not, mix again.
- Just before serving, pour the icing over the completely cooled cake and let it run over the sides a little. Top with the toasted coconut chips, extra sliced nectarines and the edible flowers and serve.