Practically Perfect Potluck

I have been getting out and about and have started attending women’s group pot luck that looks to be a regular 1 time per month kind of a thing.

I tried making scones the first time, for the first time, but did not follow the directions on the box mix I used (when do I ever follow directions?) so the texture was more cake-like than biscuit-like.  They taseted great though.  I used lots of lemon zest and some apricot preserves.

Lemon Apricot Scones

Gluten Free Lemon Apricot Scones


Anyway, I used to make my bundt cakes for most dinner party or pot luck scenarios.  So this last pot luck I made a chocolate coconut cake.  It was a complete success.  I got rave reviews, even from my fellow gluten free friend.  She seemed shocked by how good it was.  I’m used to regular food eaters expressing surprise.  I get a lot of people saying, “Wow, this is gluten free?  It’s not the same as regular (insert cake, bread, crackers) but I like it!”  This time it was more like, “Wow, this is amazing.  I can’t believe how good this is.  Make it again.”


So here is the recipe so you too can experience the deliousness:



Gluten Free Chocolate Coconut Cake


Gluten Free Chocolate Coconut Cake   

1 Box King Arthur Gluten Free Chocolate Cake Mix

1 heaping tbsp Cocao Powder

1/4 heaping cup Coconut Flour

1/4 cup Spectrum Essentials Decadent Blend Chia & Flax Seed with Coconut & Cocoa (found at Whole Foods and inspired this cake)

1/2 heaping tsp baking soda

1 Egg

1 cup egg substitute (like egg beaters)

1 tsp Vanilla extract

1 can Light Coconut Milk

1 tbsp water

1/2-1 cup Semi-sweet chocolate chips

Coconut oil and Margarine to liberally grease bundt pan

Baking instructions:

Pre-heat your oven at 350 F, bake the cake for about 45 minutes.  Let cool for about 10 minutes, shake loose and flip cake out onto a plate.  Something I like to try to more evenly distribute the chocolate chips is reserve half of the chips to put into the cake just before ptting it into the oven.  I smoosh them into the batter in the pan and then smooth out the batter so it is even in the pan.

I garnished the cake with some dried coconut flakes/chips.

It feels good to be cooking again, especially when I have people to impress.



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