Coconut-Funfetti Ice Cream Cake
![photo by Swirling F.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/50/65/20/Qu7kO2IaRZm0fsFB7E3h_coco%2520cake.jpg1.jpg)
photo by Swirling F.
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/_guid_Gxx3y80QxPxGxFvgxvm1KXqTeVsL2U9PdBXXPLmWiVo%253D/TzOGYd4QaWPTUvA73XMG_12748014_10153927987422349_5212509037026902599_o.jpg)
![photo by Swirling F.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/50/65/20/zJM3UkJkR3SGD6aOFzbl_coco%2520cake.jpg2.jpg)
![photo by Swirling F.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/50/65/20/XaAcaFeFTxNI8ciklyuT_coco%2520cake.jpg)
![photo by YummySmellsca](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/50/65/20/picLr0bXE.jpg)
![photo by YummySmellsca](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/50/65/20/pic28EWXi.jpg)
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1 9x5" pan
- Serves:
- 12
ingredients
- 2 1⁄2 cups vanilla ice cream, softened (Haagen Dazs is GF)
- 1 egg
- 1⁄2 teaspoon coconut extract
- 1⁄2 tablespoon gluten-free vanilla extract
- 1 cup brown rice flour
- 1⁄2 cup coconut flour
- 1⁄2 cup tapioca starch
- 1 teaspoon guar gum
- 1⁄2 tablespoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup nonpareils (Wilton and Cake Mate are GF) or 1/4 cup round candy sprinkles (Wilton and Cake Mate are GF)
directions
- Preheat the oven to 350F and grease a 9x5" loaf pan.
- Beat the ice cream, egg and extracts until very creamy and soft.
- Add the flours, tapioca starch, guar gum, baking soda, baking powder and salt, beating to combine.
- Fold in the nonpareils.
- Spread in the pan and smooth the top.
- Bake for 35-40 minutes, until a knife inserted in the centre comes out clean.
- Cool completely in the pan before turning out.
RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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