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Home Glutenvrije rijst-kokoscake met mango en limoen

Gluten-free Dessert Cake Mango Coconut Baking

Gluten-free baking doesn't have to be boring. This rice-coconut cake is airy, flavorful and full of character thanks to the combination of desiccated coconut, ripe mango and a tangy lime glaze. You don't need a special baking mix and the recipe works great for everyone at the table, whether you eat gluten-free or not. Bake it on a weeknight or serve it as a surprising dessert at a dinner party.

x_ckl_recipe_markerGluten-free rice-coconut cake with mango and lime A soft cake made with rice flour and coconut, topped with fresh mango and a zesty lime glaze. Enjoying gluten-free baking has never tasted this good. How do you make a gluten-free rice-coconut cake with mango and lime? Dessert International 8 people 20 min 50 min 10 min 80 min

Preheat the oven to 175°C (conventional heat). Grease your cake tin with a little butter and dust lightly with rice flour.
Cream the butter and granulated sugar in a large mixing bowl with a mixer until light and fluffy. This takes about 3 minutes.
Add the eggs one at a time, mixing well after each one. Grate the zest of 1 lime over the bowl and mix briefly.
In a separate bowl, combine the rice flour, desiccated coconut, baking powder and a pinch of salt. Add this mixture to the butter mixture in two batches and fold everything together gently.
Peel the mango and cut the flesh into small cubes. Fold half of the mango cubes gently into the batter.
Spoon the batter into the prepared cake tin and smooth the top. Bake the cake for 45 to 50 minutes in the preheated oven, until a skewer comes out clean.
Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack. Allow to cool completely.
Make the lime glaze: mix powdered sugar with the juice of 1 lime until you have a smooth, thick glaze. Add an extra teaspoon of lime juice if you prefer a fresher taste.
Drizzle the glaze over the cooled cake and scatter the remaining mango cubes on top. Serve immediately or store the cake covered at room temperature.

Gluten-free Dessert Cake Mango Coconut Baking 175 g unsalted butter, at room temperature 175 g granulated sugar 3 eggs (M) 200 g rice flour 75 g desiccated coconut 1.5 tsp baking powder (gluten-free) pinch of salt 1 ripe mango zest of 1 lime For the glaze: 100 g powdered sugar + juice of 1 lime Cake tin (approx. 25 cm) Mixing bowl Hand mixer or stand mixer Grater Spatula Wire rack Small bowl for the glaze Cake Pans cake-moulds Small Bowls small-bowls Cake grates cooling-rack Spatula spatula Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm Birkmann Contoura Birkmann Baking Pan Set Easy Baking - 3 pieces - Springform - Bundt - Cake Pan Birkmann Bakvorm Sareva Cake rack / Cooling rack - 41 x 26 cm Cookinglife ["Taartrooster"] Sareva Cake rack / cooling rack - ø 32 cm Sareva ["Taartrooster"] Gluten-free polenta cake with roasted peach and rosemary foodies-glutenvrije-polentacake-met-geroosterde-perzik-en-rozemarijn Gluten-free almond cake with lemon and mixed berries foodies-glutenvrije-amandelcake-met-citroen-en-bosvruchten Pear mini cakes from the muffin tin foodies-perencakejes-uit-de-muffinvorm Gingerbread cake with cinnamon and orange foodies-gingerbread-cake-met-kaneel-en-sinaasappel

Recipe

Gluten-free rice-coconut cake with mango and lime

A soft cake made with rice flour and coconut, topped with fresh mango and a zesty lime glaze. Enjoying gluten-free baking has never tasted this good.

Course	Dessert
Kitchen	International
Servings	8 people

Preparation time

Preparation time	20 min
Time in oven	50 min
Stiffen up min.	10 min
Total	80 min

Equipment

Cake tin (approx. 25 cm)
Mixing bowl
Hand mixer or stand mixer
Grater
Spatula
Wire rack
Small bowl for the glaze

Ingredients

175 g unsalted butter, at room temperature
175 g granulated sugar
3 eggs (M)
200 g rice flour
75 g desiccated coconut
1.5 tsp baking powder (gluten-free)
pinch of salt
1 ripe mango
zest of 1 lime
For the glaze: 100 g powdered sugar + juice of 1 lime

How do you make a gluten-free rice-coconut cake with mango and lime?

Preheat the oven to 175°C (conventional heat). Grease your cake tin with a little butter and dust lightly with rice flour.
Cream the butter and granulated sugar in a large mixing bowl with a mixer until light and fluffy. This takes about 3 minutes.
Add the eggs one at a time, mixing well after each one. Grate the zest of 1 lime over the bowl and mix briefly.
In a separate bowl, combine the rice flour, desiccated coconut, baking powder and a pinch of salt. Add this mixture to the butter mixture in two batches and fold everything together gently.
Peel the mango and cut the flesh into small cubes. Fold half of the mango cubes gently into the batter.
Spoon the batter into the prepared cake tin and smooth the top. Bake the cake for 45 to 50 minutes in the preheated oven, until a skewer comes out clean.
Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack. Allow to cool completely.
Make the lime glaze: mix powdered sugar with the juice of 1 lime until you have a smooth, thick glaze. Add an extra teaspoon of lime juice if you prefer a fresher taste.
Drizzle the glaze over the cooled cake and scatter the remaining mango cubes on top. Serve immediately or store the cake covered at room temperature.

Cooking mode Prevents your screen from going to sleep

A good cake tin really makes a difference with this recipe. Choose a sturdy, well-conducting tin so the cake bakes evenly and releases cleanly. That's smart baking: no fuss, always a beautiful result.

This cake keeps for up to two days at room temperature, covered with plastic wrap. Want to serve it a bit more festive? Spoon a dollop of whipped coconut cream alongside and enjoy this fresh moment together.

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