Makes about 9 squares Difficulty
2 eggs 3/4 cup sugar 1/4 cup vegetable oil 1/2 cup poppyseeds 3/4 cup shredded coconut 1/2 cup gf flour 1 teaspoon baking powder 1/4 teaspoon salt 4 ounces of gf vanilla yogurt 1/4 cup whipping cream 2 Tablespoons unsalted butter 3 ounces gf white chocolate, chopped 1 teaspoon lemon zest
Set a rack in the center of an oven and heat to 350 degrees F.
Butter a 8"x8" baking pan and line bottom with parchment or wax paper and butter the parchement.
In a large mixing bowl, whisk the eggs and then whisk in the sugar. Whisk for a few minutes until mixture lightens. Stir in oil until well blended.
In a separate bowl, mix together poppyseeds, coconut, flour, baking powder, and salt; mix half into the egg mixture. Stir in yogurt and the rest of the poppyseed mixture.
Pour batter into baking pan and bake for 30 minutes or until an inserted toothpick comes out clean. Cool on a rack for 5 minutes. Remove to a rack and peel off paper and invert to cool completely.
Add cream and butter to a small saucepan and bring to a boil. Remove from heat and add white chocolate and lemon zest. Let stand for about 3 minutes then whisk until smooth. Pour into a bowl and refrigerate until thick enough to spread. Spread frosting on top of cake, cut into squares and serve.
We found gf white chocolate at Whole Foods Market. (See related Links)
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.