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Gluten Free Coconut Cake

Easy Gluten-Free Coconut Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 352
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups gluten-free all-purpose flour blend
  • ½ cup unsweetened shredded coconut
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup coconut oil, melted
  • 1 cup full-fat canned coconut milk
  • 2 teaspoons vanilla extract
  • 1 can (13.5 oz) full-fat coconut cream, chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract (for frosting)
  • Toasted shredded coconut, for topping

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8-inch round pan with parchment. Whisk flour blend, shredded coconut, sugar, baking powder, and salt in a large bowl.
  2. In a separate bowl, whisk eggs, then add coconut oil, coconut milk, and vanilla. Whisk until smooth.
  3. Pour wet into dry and fold with a spatula just until no dry streaks remain.
  4. Scrape batter into the pan and bake for 32 to 36 minutes, until a toothpick comes out with a few moist crumbs. Cool 10 minutes in the pan, then transfer to a rack to cool completely.
  5. Scoop the solid coconut cream into a bowl, add powdered sugar and vanilla, and beat until fluffy. Spread over the cooled cake, top with toasted coconut, slice, and serve.

Notes

Use a gluten-free flour blend with xanthan gum for the best structure. The cake stays moist in the fridge, and the frosting firms up nicely when chilled. You can bake the cake a day ahead and frost it just before serving.