UK.

Net Content

300g e

Storage

Store in a cool, dry place. To make the coconut buttercream topping, beat together the icing sugar, butter and coconut cream until smooth. TIP: If the mixture is too soft to form balls, add a little extra coconut or place in the fridge for 15 minutes before attempting to roll again. Flour ( Wheat Flour, Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oil (Palm), Desiccated Coconut (3.5%), OATMEAL, Dried Whey ( Milk), Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Salt, Natural Flavouring

Yes, Nana Ling’s original recipe says bake in a hot oven but I found a hot oven burnt the biscuits. Moderate is perfect.)

Let’s be friends!

Mix the butter, sugar, flour, baking powder and eggs in a food mixer for 2-4 minutes until smooth. Gently stir in the coconut and the cream.

Preheat the oven to 320°F/160°C. Grease a 10 inch (25 cm) round ring tin. Due to the awkward shape of this style of tin it is almost impossible to line it with greaseproof paper so make sure you grease it well! I received a ring cake tin for my birthday last month and have been determined to use it ever since. The problem is that it’s a 10 inch tin and most of the cake recipes I have are only suitable for 8 or 9 inch tins. I got round this problem by choosing a normal recipe for a coconut cake that I’d been meaning to try for a while and converting it to work for my sized tin. Since 1979, Mrs Crimble has been whipping up gluten-free cakes, bakes and nibbles with oodles of know-how and a spoonful of love. Spread the remaning coconut buttercream over the top of the cake and down the sides. As a last little touch I sprinkled a little bit of desiccated coconut over the buttercream to give it a really great finish. Everything Mrs Crimbles makes is certified gluten free and suitable for those with gluten intolerance.

What do you fancy?

The original recipe comes from the Good Food Cakes & Bakes book and it’s designed for cooking in two 8 inch sandwich tins like a regular sponge cake. For making my coconut ring cake I upped the ingredients proportionally and also increased the cooking time as the original was allowing for the cake mixture to be divided into two whereas my mix was all going in the same tin. tbsp coconut cream (can use single cream instead, but coconut cream will give a better taste in this cake)