Okay, hands up. Here I am posting another recipe with coconut in. It’s a problem I have. I can only apologise. I can’t promise I won’t do it again though.
Though the handy thing about coconut is that it substitutes well for flour. More specifically coconut flour subs well for regular flour. And in case you’re thinking ‘oh goodness me, a recipe with an ingredient I don’t have and that certainly isn’t in my corner shop’ then worry not – coconut flour is just our old 1985 pal desiccated coconut, but finely ground up. If you have a good food processor, blender or coffee grinder you can make your own. Is cheaper too. Though I am lucky to live next to a Pak Foods so I buy mine at a reasonable price.
To make this recipe completely gluten free make sure the cocoa, baking powder and bicarbonate of soda are all GF. And don’t substitute the cocoa for drinking chocolate as that is most definitely not GF. Refer to the coeliac UK website if you need help finding GF brands.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available exclusively in Iceland stores and through their website) which is just £2.99 at the mo! And no, the recipes are not just about frozen food. Every recipe has instructions of how to make with chilled ingredients too.
This time last year: Rye, spelt & poppy seed rolls, Never fail pancakes, Fluffy sweet potato pancakes, Mars Bar brownies and I wrote a letter to my 15 year old self with all the things I’d wish I’d known over 20 years ago.
Two years ago: Chocolate and banana flower shaped cupcakes, Subtle coconut rolls, Easy chocolate cupcakes and Chocolate orange tea buns and Almond and fig granola.
Three years ago: Love cupcakes and White chocolate, lemon and macadamia cake and Roasted celeriac, carrot and parsnip soup and My lightest Yorkshire puddings.
Four years ago: Bake me not chocolate cake and Jelly and ice-cream meringue roulade and Good flapjack and Banana, butterscotch and fig traybake.
Five years ago: Treasure hunt ice-cream and Rhubarb and ginger chutney and Carrot cake.
Simple bounty loaf
Ingredients:
- 110mls milk
- 10mls white wine vinegar
- 115mls vegetable oil
- 185g castor sugar
- 125g coconut flour
- 15g cocoa powder
- 2 large eggs
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp vanilla extract
Preheat the oven to 180C/fan 160C/gas mark 4. Grease and line a 2lb loaf tin with non stick baking paper. Mix together all the ingredients and whisk for 5 minutes. Pour into the tin and bake for about 30 minutes until a skewer comes out of the centre of the cake clean. Cool on a wire rack for 10 minutes before carefully removing from the tin. Please note, this cake sometimes dip in the centre upon cooling, sometimes not. Worry not, it still tastes amazing.
You could slather it in Bounty spread if you so wished. I would not judge you.
Get the monthly newsletter...
and subscribe to get all recipes straight to your inbox!
Holly Bell 
I made this yesterday, and took your advice to make coconut flour from desiccated coconut, however my magimix might have chopped the coconut slightly, but failed to get anywhere near a flour. I chucked the rest of the ingredients in and crossed my fingers. I produced a beautifully risen cake, although it took an extra 10 mins to bake ( I think it may have been because it was a wetter mixture due to the non-ground coconut) . However on cooling it sank big time. It still tasted yummy but was very textured with the coconut. Do you have any tips on how to get the coconut to grind properly? Or I may splash out on some coconut flour and try again.
Magimix mixers (in my opinion) don’t grind finely. I think you need to try a coffee grinder or just buy some coconut flour. Sorry it sank so badly. I hope it was still delicious with some ice-cream. x