Coconut cake

A meringue icing makes this an extra-special treat.

SERVES 8 PREP 20min, plus cooling COOK about 40min

• 150g (5oz) dairy-free sunflower spread, plus extra to grease

• Finely grated zest and juice (about 3tbsp) 1 orange

• 100ml (3½fl oz) coconut milk

• 75g (3oz) ground almonds

• 1 large egg

• 1tsp gluten-free baking powder

• 125g (4oz) caster sugar

• 125g (4oz) gluten-free plain flour blend (we used Doves Farm)

• 50g (2oz) desiccated coconut

FOR THE ICING

• 40g (1½oz) caster sugar

• 1tsp cream of tartar

• 1tbsp egg white

• Few drops vanilla extract

• Toasted coconut flakes, to decorate, optional

1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line an 18cm (7in) round cake tin with baking parchment.

2 Put all the cake ingredients into a food processor and pulse to combine (or beat by hand in a large bowl). Scrape into the lined cake tin and bake for 35-40min or until golden on top. Leave to cool in tin for 10min, then remove from tin and cool completely on a wire rack.

3 For the icing, put the sugar and cream of tartar into a bowl and add 2tbsp boiling water. Stir to dissolve. Put the egg white into a separate medium bowl and start whisking with a handheld electric whisk. With the motor running, gradually add the sugar mixture. Continue beating until icing holds stiff peaks. Beat in the vanilla.

4 Spread icing on top of cooled cake and decorate with coconut flakes, if you like.

PER SERVING: CALS 428; FAT 25G; SAT FAT 8G; CARBS 35G