coconut cake gluten free recipe

Written BySheba G Updated On
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The Best coconut cake gluten free recipe

I’m so excited to share with you my favorite gluten-free coconut cake recipe! This moist and delicious cake is a staple in our household, and I just can’t get enough of it. The combination of shredded coconut and coconut milk gives it a rich and creamy texture that’s just irresistible.

Plus, it’s incredibly easy to make, even for a beginner like me. I’ve been making this recipe for years, and it’s always a hit with my family and friends. Whether we’re celebrating a special occasion or just need a pick-me-up on a Tuesday, this cake is always a good idea.

And the best part? It’s made with wholesome ingredients that are perfect for those with dietary restrictions. My kids love helping me in the kitchen, and they can’t get enough of the sweet shredded coconut that tops this cake.

It’s truly a family favorite! The key to making this cake is to use high-quality coconut milk that’s free from additives and preservatives. This will give your cake the best flavor and texture possible.

Don’t be afraid to experiment with different flavors like vanilla or almond extract to give your cake an extra boost of flavor.

Gluten-Free Coconut Cake

4.9 from 813 votes

A moist and delicious gluten-free coconut cake perfect for any occasion. This cake is rich in coconut flavor and has a tender crumb.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups gluten-free all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup coconut milk
1 tsp vanilla extract
4 large eggs

For the Coconut Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup coconut milk
1 tsp vanilla extract
1/2 cup shredded coconut, toasted

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan with gluten-free flour, tapping out any excess.
3Line the bottom with parchment paper.
4In a large mixing bowl, combine the gluten-free flour, granulated sugar, baking powder, baking soda, and salt.
5Mix well to ensure all ingredients are evenly distributed.
6Add the softened butter to the dry ingredients and mix using an electric mixer on medium speed until the mixture resembles coarse crumbs.
7This should take about 2-3 minutes.
8In a separate bowl, whisk together the coconut milk, vanilla extract, and eggs.
9Gradually pour this mixture into the dry ingredients while the mixer is on low speed.
10Mix until just combined and the batter is smooth.
11Be careful not to overmix.
12Pour the batter into the prepared cake pan and smooth the top with a spatula.
13Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
14While the cake is baking, prepare the coconut frosting.
15In a large mixing bowl, beat the softened butter using an electric mixer on medium speed until creamy.
16This should take about 2-3 minutes.
17Gradually add the powdered sugar to the butter, mixing on low speed until well combined.
18Add the coconut milk and vanilla extract, and continue to mix until the frosting is smooth and spreadable.
19Fold in the toasted shredded coconut.
20Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
21Then, transfer it to a wire rack to cool completely.
22This should take about 1-2 hours.
23Once the cake is completely cooled, spread the coconut frosting evenly over the top and sides of the cake.
24Sprinkle with additional toasted coconut if desired.
25Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pan
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 105mg🧂Sodium: 350mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 4g

📝Notes

Tips: Ensure all ingredients are at room temperature for better mixing. You can substitute almond milk for coconut milk if preferred.

Watch Video Of How Gluten-Free Coconut Cake Works

This coconut cake gluten-free recipe is truly a staple in our household, and I’m so glad I can share it with you!

Not only is it delicious and moist, but it’s also packed with wholesome ingredients that are perfect for those with dietary restrictions.

Whether you’re celebrating a special occasion or just need a pick-me-up on a Tuesday, this cake is always a good idea.

❓ Frequently Asked Questions About Gluten-Free Coconut Cake

Q: What type of flour should I use in this recipe?

This recipe uses almond flour as a substitute for traditional wheat flour. You can also use other gluten-free flours like coconut flour or rice flour if you prefer.

Q: Can I use fresh coconut instead of shredded coconut?

While fresh coconut is delicious, it’s not ideal for baking as it can be too wet and dense. Shredded coconut is better suited for this recipe as it provides the right texture and flavor.

Q: How do I store leftover cake?

Leftover cake can be stored at room temperature for up to 3 days or in an airtight container in the fridge for up to 5 days. You can also freeze the cake for up to 2 months and thaw it when you’re ready.

Q: Can I make this recipe dairy-free?

This recipe is already dairy-free, but you can also substitute the eggs with flax eggs or other egg substitutes if you have an egg allergy.

Q: What’s the best way to serve this cake?

This cake is perfect served as is, but you can also top it with fresh fruit or whipped cream for an extra-special treat.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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