It’s summer and what better time of year for an afternoon tea party?
If you are looking for something gluten free and a suitably impressive bake to serve at afternoon tea, look no further than my delicate and delicious Vanilla and Coconut Slices recipe.
What could be more tempting than these cakes? They not only do they look attractive enough to serve at afternoon tea, but they are light enough and not too filling – leaving you more room for all those cucumber sandwiches!
The sponge itself is filled with desiccated Coconut and laced with Vanilla and the icing isn’t your traditional buttercream but a lighter version made with Trex – if you want to know how to make snow white buttercream then keep reading!
Vanilla and Coconut Slices – GF/DF options
For the sponge:
200g caster sugar
200g butter, softened (or dairy free alternative)
250g gluten free self raising flour (I used Doves) plus 2 tbsp dessicated coconut
1 tsp baking powder
4 – 5 tbsp milk(or dairy free alternative)
1/2 vanilla pod deseeded (or 1 tsp of vanilla extract 2 large eggs
For the Icing:
25 g butter (or dairy free spread)
100g Trex (Crisco in America)
175g icing sugar
2 tbsp milk (or dairy free alternative)
1 tsp clear vanilla essence (or put your deseeded vanilla pod into your icing sugar to flavour it)
2 tbsp of toasted coconut to decorate.
1. Preheat oven to 180 degrees C/160 degrees C Fan Assisted/Gas Mark 4.
2. Grease and line a square baking tin.
3. This is an all in one method – sift the flour and baking powder into a large bowl then add the remaining ingredients. Beat with an electric hand whisk for 2 minutes then scrape down the sides of the bowl with a spatula. Beat the mixture for a further 2 minutes or until all the ingredients are fully combined.
4. Spoon the mixture into the prepared tin and level the mixture with a palate knife
5. Gently tap the tin on the work surface to get rid of any air bubbles then bake for 30 – 35 minutes until the cake is risen, golden brown and is firm to touch.
6. Remove the cake from the oven and leave to cool slightly before turning it out onto a wire rack. Leave the cake to cool completely while you make the icing and toast the coconut.
7. Place the coconut in a large oil-less frying pan over a medium heat. Gently toast the coconut until it is golden in colour.
8. In a large bowl, beat the vanilla essence (if using), trex and butter until soft.
Then add the icing sugar and milk and beat until you are left with a light and fluffy icing.
9. Once the cake has completely cooled you can start to assemble the slices.
Firstly, trim the edges of the cake.
10. Cut the cake down the middle into two halves then cut each half into 5 slices – You should be left with 10 slices in total
11. Cut each slice in half horizontally ready to be filled with the icing.
12. Spread a generous layer of icing over the base of each slice then sit the other half of the sponge on top.
13. Spread icing over the top of each slice then gently sprinkle each one with the toasted coconut.
These slices keep just fine in an airtight container and don’t need to be refrigerated – in fact, they were baked on the hottest day of the year so far which didn’t even cause them to collapse into a soggy mess!
I hope that if you have an afternoon tea party coming up that you will try my recipe. If you are looking for more gluten free baking inspiration check out my recipe page or keep up to date with what I’m making on Instagram or Facebook.