Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
The Perc's gluten-free raspberry coconut cake. Photo by Gregor Richardson.
The Perc's gluten-free raspberry coconut cake
Ingredients
4 cups icing sugar
1 cup gluten-free plain flour
2 tsp baking powder
1½ cups thread coconut
1½ cups fine coconut
350g melted butter
8 egg whites
1 tsp vanilla essence
frozen berries for top
Method
Sift dry ingredients.
Add melted butter, egg whites and vanilla. Combine.
Pour into a 26cm round cake tin.
Top with berries.
Bake 170degC for 1hr 40min.
Requested by Savannah Adams, of Dunedin.
Provided by The Perc.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
