Name: Gluten Free Coconut Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup butter (melted); 1/4 cup oil; 1 2/3 cups sugar; 2/3 cups egg whites; 1/2 cup full fat plain Greek yogurt; 1 tablespoon vanilla extract; 1 1/4 teaspoon coconut extract (or more, to taste); 1 cup full fat coconut milk; 3 cups gluten free all purpose baking flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 1/4 cups shredded sweetened coconut; 1 cup unsalted butter (softened/room temperature); 1/2 cup coconut cream (the solid white part from a can); 4-5 cups powdered sugar; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 2 cups shredded coconut (for decorating)

Jump to Recipe

Picture this: the sweet aroma of toasted coconut filling your kitchen, mixing with the warm scent of vanilla and buttery cake fresh out of the oven. The sight of fluffy, snow-white frosting layered between moist cake layers is enough to make your heart skip a beat. This Gluten Free Coconut Cake Recipe isn’t just a treat; it’s a celebration of tropical flavors and comfort in every bite. Whether you’re craving an impressive dessert for guests or a cozy homemade indulgence, this cake promises to charm your senses effortlessly.

Why You’ll Love This Gluten Free Coconut Cake Recipe

Ready in 55 minutes: Whip up this show-stopper cake with ease, perfect for busy days when you want something spectacular fast.
Uses simple ingredients: No need for exotic pantry items—just common staples enhanced with luscious coconut goodness.
Perfect for beginners: Clear steps mean even the most novice bakers can create this stunning cake with confidence.
Impressive presentation: With fluffy frosting and a snowy coconut coating, it’s a centerpiece-worthy dessert that draws compliments.
Customizable: Add your own twist—top it with fresh fruits or swap extracts—to suit your unique taste and occasion.

Why This Gluten Free Coconut Cake Recipe Works

This Gluten Free Coconut Cake Recipe shines because of its thoughtful balance of textures and flavors. The combination of melted butter and oil creates a tender, moist crumb that’s anything but dry. Using Greek yogurt adds a slight tang, enriching the flavor while helping the batter stay light. The signature coconut extract and generous shredded coconut bring intense island vibes with every bite. Finally, the careful folding of coconut into the batter maintains a soft texture and delightful coconut bursts throughout the cake layers.

Round white frosted coconut cake shown whole and uncut on a white cake stand with wooden base, fully covered in shredded coconut and generously topped with a pile of fresh halved strawberries, set against a white marble background with natural lighting, styled as a professional hero shot from a food magazine, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe keeps it beautifully straightforward with ingredients that build a rich and flavorful cake without fuss. Each component plays its part in creating the perfect balance of moisture, sweetness, and tropical flair.

Butter (melted): Adds richness and moisture for a luscious cake base.
Oil: Keeps the cake tender and soft.
Sugar: Sweetens and enhances the natural coconut flavor.
Egg whites: Provide structure without heaviness.
Full fat Greek yogurt: Offers tangy creaminess and helps keep the cake moist.
Vanilla extract: Adds warmth and depth to the cake’s flavor profile.
Coconut extract: Infuses the cake with that unmistakable tropical coconut note.
Full fat coconut milk: Provides coconut flavor and moisture.
Gluten free all purpose baking flour: The foundation for a tender, gluten free crumb.
Baking powder & baking soda: These leaveners ensure a perfect rise and light texture.
Salt: Balances sweetness and highlights the other flavors.
Shredded sweetened coconut: Adds chewy, sweet coconut bursts.
Butter (for frosting): Creates a rich, creamy frosting base.
Coconut cream: Thick and indulgent, essential for that heavenly frosting.
Powdered sugar: Sweetens the frosting seamlessly.
Vanilla extract (for frosting): Adds aromatic sweetness.
Salt (for frosting): Enhances all the rich flavors.
Shredded coconut (for decorating): Provides that classic snow-white coconut coat for a stunning finish.

Ingredient Substitutions & Tips

Butter: Use dairy-free margarine or coconut oil for a dairy-free option.
Greek yogurt: Substitute with coconut yogurt or sour cream if preferred.
Coconut cream: Use heavy cream whipped stiff for a less intense coconut flavor.
Gluten free flour: Make sure it contains xanthan gum or add 1/2 teaspoon for structure if your blend lacks it.

👨‍🍳 Pro Tips for Perfect Results

Use room temperature ingredients: This helps everything blend smoothly for a better texture.
Don’t overmix the batter: Fold in the shredded coconut gently to keep the cake tender.
Measure flour carefully: Spoon and level for consistent results, especially important in gluten free baking.
Chill the frosting: If it’s too soft before applying, pop it in the fridge for 10 minutes.
Use parchment paper in pans: This ensures easy removal of your perfectly baked cakes without cracking.

How to Make Gluten Free Coconut Cake Recipe

Step 1: Preheat the oven

Set your oven to 350 degrees Fahrenheit and line three 8-inch cake pans with parchment paper. This prep ensures even baking and makes removal a breeze.

💡 Pro Tip: Warm ovens give your batter a gentle lift and a golden crust.

Step 2: Combine wet ingredients

In a large mixing bowl or the bowl of your stand mixer, beat the melted butter, oil, and sugar together for about 30 seconds until glossy and smooth.

💡 Pro Tip: Make sure the butter isn’t too hot or it could scramble the eggs later.

Step 3: Beat to combine

Add the egg whites, Greek yogurt, vanilla, coconut extract, and coconut milk to the bowl. Beat until everything is fully incorporated and beautifully smooth.

💡 Pro Tip: Use the egg whites instead of whole eggs to keep the cake light and fluffy.

Step 4: Add dry ingredients

Gently add the gluten free all purpose flour, baking powder, baking soda, and salt. Beat just until combined, taking care not to overwork the batter.

💡 Pro Tip: Stop mixing as soon as the flour disappears to avoid a dense cake.

Step 5: Fold in shredded coconut

Using a spatula, carefully fold in the shredded sweetened coconut. This adds texture and bursts of coconut flavor in every bite.

💡 Pro Tip: Folding preserves the batter’s airiness.

Step 6: Divide batter and bake

Divide the batter evenly among the prepared pans, smoothing the tops with a spatula. Bake on the center rack for 32-38 minutes or until a toothpick comes out clean.

💡 Pro Tip: Rotate pans halfway through for even baking.

Step 7: Cool the cakes

Once baked, let the cakes cool in their pans for 15 minutes. Then, carefully flip onto wire racks to cool completely before frosting.

💡 Pro Tip: Don’t frost until fully cool or the frosting will melt.

Step 8: Prepare the frosting

In a stand mixer bowl, beat the softened butter until light and fluffy, about 2 minutes. Scoop out the solid top part of coconut cream from the can and add it along with powdered sugar, vanilla, and salt.

Beat on low speed for 2-3 minutes until the frosting is smooth and fluffy. Adjust sweetness or thickness with more powdered sugar or coconut liquid.

💡 Pro Tip: Use just the thick coconut cream, not the watery liquid below, for best consistency.

Step 9: Frost and assemble

Spread about 1 to 1 1/2 cups of frosting between each cake layer. Then, generously coat the entire outside of the cake with frosting for a luscious finish.

💡 Pro Tip: A crumb coat layer helps trap crumbs before the final frosting application.

Step 10: Decorate with shredded coconut

Place your cake on a baking sheet and gently press shredded coconut onto the sides and top, creating that dreamy snow-white look evocative of tropical beaches.

💡 Pro Tip: The baking sheet makes cleanup easier when coconut flakes fall off.

Step 11: Serve

For an extra special touch, top with fresh strawberries or keep it classic and elegant with just coconut. Slice and share the coconutty happiness.

💡 Pro Tip: A fresh fruit topping balances the rich sweetness beautifully.

Common Mistakes to Avoid

Learn from these common pitfalls:

Skipping parchment paper: Can cause the cake layers to stick and tear.
Overmixing the batter: Leads to a dense, rubbery texture rather than soft and fluffy.
Not measuring flour properly: Too much flour makes cakes dry; spoon and level your gluten free flour.
Frosting warm cake: Causes frosting to melt and slide off.
Using watery coconut cream: Dilutes frosting; scoop only the thick cream on top.
Ignoring oven temperature fluctuations: Can result in uneven baking or browning.

Delicious Variations to Try

Once you’ve mastered the classic Gluten Free Coconut Cake Recipe, why not get creative?

Pineapple Coconut Cake

Add crushed pineapple to the batter for a tangy tropical twist that pairs perfectly with the coconut flavors.

Lemon Coconut Cake

Mix lemon zest and a squeeze of lemon juice into the batter and frosting for bright, refreshing notes.

Chocolate Coconut Cake

Fold in cocoa powder for a rich chocolate cake enhanced with coconut textures and flavors.

Toasted Coconut Topping

Toast the shredded coconut before decorating for a crunchy, nutty contrast that elevates the classic frosting.

Berry-Filled Coconut Cake

Add a layer of fresh berry compote between cake layers for a juicy surprise in every bite.

How to Serve Gluten Free Coconut Cake Recipe

Single white plate with a single slice of moist layered vanilla cake covered in fluffy white frosting and sprinkled with shredded coconut, showing the detailed texture of the cake layers and creamy filling between them, garnished with fresh halved strawberries on the side, angled close-up shot emphasizing the interior crumb, surrounded by scattered coconut flakes on a white marble surface, natural lighting, styled like a food blog dessert presentation, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberries, toasted coconut flakes, or even a sprinkle of edible flowers bring a stunning finishing touch.

Side Dishes

Pair with a scoop of vanilla ice cream, tropical fruit salad, or a refreshing cup of iced tea for the ultimate indulgence.

Creative Ways to Present

Serve individual slices with a dollop of whipped cream and a coconut flake sprinkle on pretty dessert plates for an elegant touch. Or create mini versions in cupcake pans for a bite-sized treat irresistible at parties.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake covered in an airtight container in the refrigerator for up to 3 days to maintain freshness and frosting texture.

Freezing

Layer the unfrosted cake tightly wrapped in plastic wrap and foil, freezing up to 2 months. Thaw overnight in the fridge before frosting and decorating.

Reheating

Warm slices gently in the microwave for 10-15 seconds before serving to revive moist softness without melting the frosting.

FAQs

Can I use whole eggs instead of egg whites?

Yes, but using just egg whites keeps the cake lighter and avoids extra fat that can weigh down the texture.

Is this cake dairy-free?

This recipe includes butter and Greek yogurt, but swapping with dairy-free alternatives easily makes it dairy-free.

What if I don’t have coconut extract?

You can double the amount of vanilla extract instead for a subtler coconut hint or use a splash of coconut rum flavoring.

Can I make this cake in one pan?

Yes, but baking time will increase. Use a larger pan and check for doneness with a toothpick frequently.

How do I get that fluffy frosting texture?

Start with softened butter, use just the thick coconut cream, and beat well to incorporate air into the frosting.

Is shredded coconut necessary?

Yes, it adds key texture and bursts of coconut flavor. Sweetened coconut works best for balance.

Can I reduce the sugar?

You can reduce sugar slightly but expect a less sweet cake; adjust frosting sugar accordingly.

Can I make cupcakes instead?

Absolutely! Bake in paper-lined muffin tins for about 20-25 minutes for moist, fluffy coconut cupcakes.

Final Thoughts

This Gluten Free Coconut Cake Recipe is more than just dessert; it’s a heartwarming experience that captures the joy of baking and sharing something truly special. Its tender crumb, rich coconut flavor, and luscious frosting make every bite a tropical getaway right in your home. Whether for a celebration or an everyday treat, this cake is sure to become a beloved favorite in your recipe collection.

Have you tried this Gluten Free Coconut Cake Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🌴🍰