FODMAP Free Coconut Chiffon Spice Cake

By AndreaO

Ingredients

• 1 cup solid coconut oil
• 1/2 cup solid butter flavored Crisco
• 2 cups sugar
• 7 large eggs, separated
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups all-purpose gluten free flour
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup coconut milk
• 3/4 cup shredded coconut

Details

Servings 12
Preparation time 35mins
Cooking time 90mins
Adapted from fodmapliving.com

Preparation

Step 1

Instructions
Preheat the oven to 350° F.
Spray the sides of 2 9-inch round cake pans with non-stick cooking spray.
Line the bottom of each pan with wax paper and then lightly spray the pan again..
In a medium bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda, cream of tartar, nutmeg, cloves and salt.
In a large bowl, cream the butter and sugar on medium-high speed with an electric mixture, until light and fluffy (approximately 5 minutes).
Separate the eggs, placing the egg whites in a small bowl and adding the yolks to the butter/sugar mixture.
With the mixer on medium speed, beat until the egg yolks are well combined.
Add the vanilla and almond extracts and mix well. The extracts may make the mixture look curdled -- don't worry!
With clean beaters, beat egg whites until stiff peaks form and set aside.
With the mixer on low speed, alternately add the dry ingredients and coconut milk to the batter. Mix until well combined (approximately 5 minutes).
Using a rubber spatula, fold egg whites and coconut into the batter.
Pour the batter evenly into the 2 prepared cake pans, carefully spreading it to the edges of the pan and smoothing the top with the rubber spatula.
Bake for 45 to 55 minutes, until the tops are browned and a toothpick inserted into the cake comes out clean.
Cool cake completely before icing.

Instructions