coconut cake gluten free recipe

Written ByJenny Smyth Posted on
coconut cake gluten free recipe
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The Best coconut cake gluten free recipe

I’m so excited to share with you my favorite coconut cake recipe that just happens to be gluten-free. As a busy mom, I’m always on the lookout for recipes that are not only delicious but also easy to make and accommodate my family’s dietary needs. This coconut cake recipe has been a game-changer for us, and I think it will be for you too.

The combination of shredded coconut, sweetened condensed milk, and eggs is absolute perfection. It’s moist, flavorful, and utterly decadent. My kids can’t get enough of it, and I love how versatile it is – perfect for a special occasion or just a Tuesday.

But what really sets this recipe apart is the health benefits of using coconut as a main ingredient. Coconut is packed with healthy fats, protein, and fiber, making it an excellent choice for those looking for a guilt-free dessert option. Plus, it’s surprisingly easy to make gluten-free by simply substituting the traditional flour with almond flour or coconut flour.

I’ve made this recipe countless times, and each time it turns out perfectly – never too dry or crumbly. My secret? Using high-quality ingredients and not overmixing the batter.

Trust me when I say this cake will be a hit at your next family gathering or potluck.

Gluten-Free Coconut Cake

Gluten-Free Coconut Cake

4.7 from 766 votes

This moist and tender coconut cake is made with a blend of gluten-free flours and shredded coconut for a rich, tropical flavor. It is perfect for birthdays, brunches, or any celebration, and it is surprisingly easy to make.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 10Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
1/2 cup coconut flour
1 cup unsweetened shredded coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned coconut milk (full-fat), shaken well
1/2 cup plain Greek yogurt (or dairy-free yogurt)

For the Coconut Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon coconut extract
1/2 cup unsweetened shredded coconut, for garnish

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease two 9-inch round cake pans and line the bottoms with parchment paper circles.
3In a medium bowl, whisk together the gluten-free flour, coconut flour, shredded coconut, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla and coconut extracts.
6With the mixer on low speed, add the dry ingredients in three additions, alternating with the coconut milk and yogurt, starting and ending with the dry ingredients.
7Mix until just combined, being careful not to overmix.
8Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
9Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
10Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
11While the cakes cool, make the frosting.
12For the frosting, beat the cream cheese and butter together until smooth and creamy.
13Gradually add the powdered sugar, beating until fluffy, then mix in the coconut extract.
14Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top.
15Place the second layer on top and frost the entire cake with the remaining frosting.
16Press the shredded coconut onto the sides and top of the cake for decoration.
17Slice and serve at room temperature.

🔧Equipment

Two 9-inch round cake pans
Parchment paper
Mixing bowls
Electric mixer
Wire cooling rack
Rubber spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 16g❤️Cholesterol: 95mg🧂Sodium: 380mg🌾Total Carbs: 48g🥦Dietary Fiber: 4g🍬Sugars: 35g🥩Protein: 6g

📝Notes

For a dairy-free version, use dairy-free butter and yogurt alternatives. Store the cake in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving.

Watch Video Of How Gluten-Free Coconut Cake Works

This coconut cake gluten free recipe is a keeper for any occasion. It is easy to put together, and the results are always impressive.

I have brought it to family gatherings, school bake sales, and potlucks, and it never lasts long. For storage, keep the cake covered in the fridge and it will stay fresh for several days.

If you have leftovers, you can slice and freeze them for a quick treat later. Serve it with a cup of coffee or tea, or add a scoop of vanilla ice cream for extra indulgence.

This cake is a reliable choice that everyone will love.

❓ Frequently Asked Questions About Gluten-Free Coconut Cake

Q: What’s the difference between shredded coconut and unsweetened shredded coconut?

A: The main difference between shredded coconut and unsweetened shredded coconut is the added sugar content. Unsweetened shredded coconut is simply shredded fresh coconut without any added sugars, whereas regular shredded coconut has been treated with sugar to enhance its flavor and texture.

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