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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 162.8
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 27.7 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.9 g

View full nutritional breakdown of GF Coconut Shortcake calories by ingredient
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GF Coconut Shortcake

Submitted by: MYCEELF

Introduction

Developed this when trying to make meringues (or as my kids call them - meringuatangs...) Topped with sliced berries makes a wonderful gluten free shortcake. Developed this when trying to make meringues (or as my kids call them - meringuatangs...) Topped with sliced berries makes a wonderful gluten free shortcake.
Number of Servings: 16

Ingredients

    8 egg whites (room temperature)
    ¼ tsp cream of tartar
    2 tsp GF vanilla
    2 cups organic sugar
    ½ cup almond meal
    ½ cup coconut powder
    ½ cup rice flour

Directions

16 servings in a household without kids ;)
Whisk egg whites until frothy. Add cream of tartar and vanilla. Whisk. Using one tablespoon at a time, add the sugar – waiting for incorporation before adding the next spoonful (you may be able to reduce the sugar somewhat if you like a less sweet cake). Whip until the egg whites form stiff peaks. Mix almond meal, coconut powder and rice flour together in separate bowl. Fold gently into egg whites. (egg whites will give cake volume.) If you don’t get to stiff peak phase, don’t stress. I dumped the flours in and beat them in - it deflated the egg mixture, but the cake turned out fine. Pour into lightly greased 6x9 cake pan. Bake for ~30 minutes. Toothpick will come out clean. Serve cooled with fresh berries on top.

Number of Servings: 16

Recipe submitted by SparkPeople user MYCEELF.






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