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