Gluten Free Coconut Mojito Cake

Gluten Free Coconut Mojito Cake

This recipe has been on my mind for a while. Ever since I baked and fell into pure euphoric culinary heaven from my Gin and Tonic cake, I have been meaning to push the boat of further into the sea of alcohol laden baking. A lovely reader of mine, Rosie form Rosebud Bakes suggested I should attempt a Mojito cake next, I said YUP, I’m gonna give that a go because I reckon it would taste SubLIME.

I realise that summer is now a distant memory, the rain be drizzlin’, wind be blowin’ and we are all gladly digging into our pumpkin pies and chai lattes. Despite being sat in your dressing gown, slurping tea and looking out at the rain pouring outside, your tastebuds have the lovely ability to whizz you back to that lovely blue skied spot in the sunshine hazily watching the crashing waves and sipping on a mojito as you drift in and out of that lovely relaxed snoooze, ooooooffft. I have attempted to recreate that experience (minus sunshine and crashing waves)  with lime, generous lashings of rum, caramelised brown sugar and coconut all packed into one warm, lovely loaf of… Love.

Gluten Free Coconut Mojito Cake
 I followed the same recipe as the G&T cake with a few adaptions…

What you need…

For the cake: 

Firstly weigh 4 eggs in their shells – mine ended up weighing around 240g. Weight the rest of the ingredients with the same measurement. Nice wan.

Unsalted butter at room temperature

Golden caster sugar

Ground almonds (1/2 measurement)

gluten free self raising flour (1/2 measurement)

4 eggs, whisked

Desiccated coconut

2 limes

White rum

Malibu

For the glaze: 

Dark brown cane sugar

1 lime

Rum

Steps: 

1. Preheat your oven to around 160C

2. Measure out all ingredients, or just jot down the weight of the eggs and measure as you go…

3. Cream the butter and sugar together until light and fluffy – guns gon’ be aching (as good as a gym sesh, right)

4.  Give those eggs a good whisk and gradually add into the mix whist still mixin’ until combined.

5. Tip in almonds and fold em in, then tip in the flour and do the same and mix till you have a lovely lookin’ batter.

6. Add the zest and juice of two limes, mix.

7. Now to add the most important part…

Gluten Free Coconut Mojito Cake

I started to measure around 5 shots of each, however I just though f*ck it lets just slosh it aaaaall in (this could be to do with listening to Seanaah Paul and grooving whilst also sipping on a mojito)

Who else dances while they bake?

Anyway back to the cake. Line a loaf tin with baking paper and pour in the mix, it will be runnier than most but don’t worry about that!

It usually takes around an hour or even more to bake, start having a peek and poke at around 45 minutes, keep it in until the skewer comes out clean.

8. Once the beast is out the oven and cooling slightly, make your glaze.

9. I’m not gonna lie, I completely made this up. I just chucked in a load of sugar and lime in a pan on a very low heat and stirred until lovely and melted, then I poured in the Bacardi and Malibu and stirred till I had a deep brown beautifully smelling glaze.

10. Whilst still warm, poke a load of holes in the cake and pour over the glaze.

11. Sprinkle over a few handfuls of desiccated coconut then stand back and appreciate your masterpiece.

Unfortunately my fam got to it before I got to take some snaps so it does’t have the same glory as it did last night, but it still looks pretty dayuummm good (currently typing this with a big mouthful of the stuff)

Gluten Free Coconut Mojito Cake

Gluten Free Coconut Mojito Cake

Gluten Free Coconut Mojito Cake

Gluten Free Coconut Mojito Cake

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Just pure mouthfuls of bliss. Let me know if you give it a go (I really think you should) ;)

What next, Amaretto? I think so…

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