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Gluten Free Coconut Cake Recipe

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★★★★

4 from 25 reviews

This moist and flavorful Gluten Free Coconut Cake is a perfect dessert for any occasion. Made with a blend of gluten free flour, shredded coconut, and creamy coconut milk, it is layered with a luscious coconut cream frosting and decorated with toasted shredded coconut and optional fresh strawberries. The cake bakes up tender and coconut-infused, making it an irresistible treat for coconut lovers and those with gluten sensitivities.

Ingredients

Scale

Cake

  • 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

Frosting

  • 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)

Instructions

  1. Preheat: Preheat the oven to 350 degrees Fahrenheit to ensure it’s at the correct temperature when ready to bake.
  2. Line cake pans: Line three 8-inch cake pans with parchment paper and set aside to prevent the cakes from sticking.
  3. Combine wet ingredients: In a large mixing bowl or the bowl of a stand mixer, beat the melted butter, oil, and sugar together for about 30 seconds until combined.
  4. Beat to combine: Add in the egg whites, Greek yogurt, vanilla extract, coconut extract, and coconut milk. Beat the mixture until fully incorporated and smooth.
  5. Add dry ingredients: Gradually add the gluten free flour, baking powder, baking soda, and salt to the wet mixture. Beat until just combined without overmixing.
  6. Add coconut: Gently fold in the shredded sweetened coconut with a spatula until evenly distributed throughout the batter. The batter will be fairly thick.
  7. Divide in pans: Evenly divide the thick batter among the three prepared cake pans, smoothing the tops with a spatula for even layers.
  8. Bake: Place the pans on the center rack of the preheated oven and bake for 32-38 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Allow the cakes to cool in their pans for about 15 minutes, then invert them onto wire racks to cool completely before frosting.
  10. Prep frosting: While the cakes cool, prepare the frosting by beating the softened butter in a stand mixer bowl for about 2 minutes until light and fluffy.
  11. Beat on low speed: Scoop out the solid white coconut cream from a can and add it to the butter along with powdered sugar, vanilla extract, and salt. Beat on low speed for 2-3 minutes until fluffy. Adjust consistency by adding more powdered sugar if too thin or a splash of coconut water/milk if too thick.
  12. Add frosting: Once the cake layers are completely cooled, spread about 1 to 1 1/2 cups of frosting between each layer. Then, coat the entire outside of the cake with the remaining frosting.
  13. Decorate: Place the frosted cake on a cake stand set over a baking sheet. Press shredded coconut all around the sides and on top of the cake to decorate, catching any excess on the baking sheet for easy cleanup.
  14. Serve: Optionally, top the cake with fresh strawberries or serve it plain with the coconut coating. Slice and enjoy this delicious gluten free coconut cake.

Notes

  • Use only the solid white part of the coconut cream from the can for the frosting to ensure the right texture.
  • Egg whites can be separated from whole eggs or purchased pre-separated for convenience.
  • Make sure your gluten free flour blend contains xanthan gum or another binder for best results.
  • The batter will be thick; do not overmix once the dry ingredients and coconut are added to keep the cake tender.
  • To avoid mess when decorating with shredded coconut, use a baking sheet beneath the cake stand.
  • This cake keeps well refrigerated and can be served chilled or at room temperature.

Keywords: gluten free coconut cake, coconut cake recipe, gluten free dessert, coconut cream frosting, dairy and gluten free cake

Find it online: https://epicrecipebox.com/gluten-free-coconut-cake-recipe/