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Coconut Loaf

This delicious cake recipe was supplied by Michelle, from FABED, the only charity supporting families affected by Eosinophilic Disorders. You can read more about EGID here.

This recipe is MEWS free, gluten free, egg free and depending on your choice of flour, corn free, potato free too. I think it's also evidence for people like me who can bake with eggs that they are NOT required for a lovely, light texture and a large cake that rises!

Ingredients

300 g free from flour
2tsp free from baking powder
1tsp ground cinnamon
4tbsp flaxseed or linseed
225g golden caster sugar
150g desiccated coconut
350ml coconut milk
50 ml sunflower oil
900g loaf tin

Method

Pre heat oven to 180 and lightly grease the loaf tin
Sift the flour, baking powder and cinnamon in a large bowl, add ground flaxseed, caster sugar and coconut and mix together.
Pour over the coconut milk and sunflower oil stir until you have a batter.
Tip into tin and bake in the oven for 45-50mins until it is slightly risen and golden.
Leave to cool and turn on to a rack.

Serve warm or cold!