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Indulge in the tropical delight of this Gluten Free Coconut Cake, a perfect blend of light, fluffy layers and creamy coconut frosting. This recipe is a dream come true for those who love coconut and need a gluten-free option. With a tender crumb and a rich, coconutty flavor, this cake is sure to impress at any gathering.
I first discovered the magic of this Gluten Free Coconut Cake during a family vacation in the tropics. The combination of sweet coconut and moist cake layers reminded me of sunny days and warm breezes. Since then, it has become a staple in my kitchen, especially for birthdays and special occasions. The best part? No one can tell it’s gluten-free!
Get ready to embark on a culinary adventure that will transport your taste buds to a tropical paradise. This Gluten Free Coconut Cake is not just a dessert; it’s an experience. So, let’s gather our ingredients and get started!
What to Expect
- Time: Approximately 1 hour (including baking and cooling time)
- Difficulty: Intermediate
Before You Begin
Before you start, make sure all your ingredients are at room temperature. This is especially important for the butter, eggs, and cream cheese. Also, preheat your oven to 350°F and prepare your cake pans by greasing them and lining the bottoms with parchment paper.
Ingredients You’ll Need
| CAKE DRY INGREDIENTS | |
|---|---|
| ▢2 cups gluten-free 1:1 baking flour | 300 grams |
| ▢½ cup cornstarch | 60 grams |
| ▢1 tablespoon baking powder | |
| ▢1/2 teaspoon salt | |
| CAKE OTHER INGREDIENTS | |
| ▢2 cups granulated sugar | 400 grams |
| ▢3/4 cup butter at room temperature | |
| ▢1/4 cup vegetable oil or canola oil | |
| ▢6 tablespoons buttermilk powder | I use SACO |
| ▢1 1/2 cups water room temperature | |
| ▢2 large egg yolks at room temperature | |
| ▢1 teaspoon coconut extract | |
| ▢1/2 teaspoon vanilla extract | |
| ▢6 large egg whites at room temperature | |
| ▢1/8 teaspoon cream of tartar | |
| FROSTING INGREDIENTS | |
| ▢3 cups shredded sweetened coconut | |
| ▢1 cup butter at room temperature | |
| ▢16 oz cream cheese at room temperature | |
| ▢7 cups powdered sugar | 800 grams |
| ▢1 teaspoon vanilla | |
| ▢1 teaspoon coconut extract | |
| ▢¼ teaspoon salt |
Step-by-Step Guide
- Preheat the oven to 350°F. Grease three 8-inch round cake pans and line the bottom of each pan with a circle of parchment paper, then grease again.
- Whisk dry ingredients: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt.
- Cream sugar, butter, and oil: In the bowl of a stand mixer, add the sugar, butter, and oil. Whip on medium-high speed for 3 minutes, until light and fluffy.
- Prepare buttermilk mixture: Whisk together the buttermilk powder and water until totally combined.
- Add egg yolks and extracts: Add in egg yolks one at a time and mix until combined after each addition, then mix in coconut and vanilla extracts. Scrape down the bowl.
- Combine flour and buttermilk: Add 1/3 of the flour mixture, blend just until combined. Add half of the buttermilk, mix just until combined. Mix in another 1/3 of the flour mixture followed by remaining buttermilk. Finish by mixing in the last 1/3 of the flour mixture.
- Whip egg whites: In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.
- Fold in egg whites: Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don’t over-mix and deflate egg whites).
- Bake the cakes: Divide batter among prepared cake pans. Bake for 20-24 minutes, until golden and a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for 5 minutes, then turn them out onto a wire rack to continue cooling. Cool completely before frosting.
- Toast the coconut: Spread the coconut in a single layer on a large baking sheet. Bake at 350°F for 8-10 minutes, stirring every 2 minutes until the coconut begins to brown. Remove from the oven and transfer to a dish to cool completely.
- Make the frosting: Using a hand or stand mixer, beat together the butter and cream cheese until combined. Add the powdered sugar, vanilla extract, coconut extract, and salt. Beat on low then switch to high for about three minutes or until light and creamy. Scrape down the sides and bottom of the bowl then mix for another 30 seconds or so.
- Assemble the cake: Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a layer of frosting over the top. Place the second cake layer, top side up, on top of the frosting. Repeat spreading frosting over the second layer. Place the final cake layer, top side down. Frost the entire cake, top and sides, with the cream cheese frosting. Cover the whole cake (top and sides!) with the toasted coconut (you might not use all of it). Chill for 15-20 minutes before slicing. Enjoy!
Pointers for Perfection & How to Store
For the best results, make sure to use a high-quality gluten-free 1:1 baking flour. This will ensure your Gluten Free Coconut Cake has the perfect texture. Also, don’t skip the step of folding in the whipped egg whites—this is what gives the cake its light and airy texture.
To store, keep the cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake layers before frosting for up to 3 months.
If you loved this recipe, you might also enjoy this Cinnamon Sugar Apple Cake.
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Gluten Free Coconut Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This Gluten-Free Coconut Cake is a tropical dream come true. With a soft, tender crumb infused with rich coconut milk and sweet shredded coconut, every bite delivers a moist, nutty flavor. Finished with a luscious coconut cream cheese frosting and toasted coconut flakes, it is the perfect showstopping dessert for Easter, birthdays, or any special occasion.
Ingredients
— The Cake —
2 ½ cups gluten-free all-purpose flour blend (containing xanthan gum)
2 teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened to room temperature
1 ½ cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional, for extra kick)
1 cup canned full-fat coconut milk (shake well before opening)
1 cup sweetened shredded coconut
— The Frosting & Garnish —
8 oz (225g) cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tablespoon coconut milk or heavy cream
1 cup toasted coconut flakes (for decoration)
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In a large mixing bowl (or stand mixer), beat the softened butter and sugar on medium-high speed for 3-5 minutes until pale and fluffy.
4. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
5. Combine: Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour. Mix just until combined. Fold in the shredded coconut by hand.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake to keep it moist.
7. Cool: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely before frosting.
8. Make Frosting: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and coconut milk, whipping until creamy and spreadable.
9. Assemble: Spread frosting over the top of one cake layer. Place the second layer on top and frost the top and sides. Press toasted coconut flakes onto the sides or sprinkle generously on top.
Notes
Coconut Milk: Use canned full-fat coconut milk (often found in the Asian aisle) for the best moisture and flavor. Carton coconut milk is too thin.
Toasting Coconut: To toast coconut flakes, spread them on a baking sheet and bake at 325°F for 5-7 minutes, stirring halfway through, until golden brown. Watch closely as they burn quickly.
Room Temperature: Ensure eggs, butter, and cream cheese are at room temperature. This prevents the batter from separating and ensures a smooth frosting.
Storage: Store the frosted cake in the refrigerator for up to 5 days. Let it sit at room temperature for 20 minutes before serving.
- Prep Time: 30
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35
- Sodium: 210
- Fat: 26
- Saturated Fat: 16
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 3
- Protein: 5
- Cholesterol: 95
Your Burning Questions Answered!
- Can I use regular flour instead of gluten-free flour?
- No, this recipe is specifically designed for gluten-free flour. Using regular flour will change the texture and taste of the cake.
- Can I substitute coconut milk for buttermilk?
- I don’t recommend it. Canned coconut milk contains gums and stabilizers that can make the cake gummy.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean and the edges are golden brown.
Dig In & Enjoy!
There you have it—a delicious Gluten Free Coconut Cake that’s sure to impress. Whether you’re celebrating a special occasion or just treating yourself, this cake is a perfect choice. Enjoy every bite of this tropical delight!
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