Irresistible Gluten-Free Coconut Cake Recipe
Welcome to my kitchen, where I create healthy and delicious recipes for all types of dietary requirements. Today’s recipe is a gluten-free coconut cake that will make your taste buds dance with joy. This cake is perfect for coconut lovers who are looking for a dessert that is not only delicious but also nutritious.
If you are trying to avoid gluten, this recipe is perfect for you. We use gluten-free flour blend which makes the cake fluffy and moist. Using sweetened flaked coconut adds an extra layer of sweetness to the cake while adding some texture to it. We also use coconut milk and coconut cream which makes this cake perfect for anyone who wants to enjoy the taste of the tropics.
Moreover, we have used unsalted butter in this recipe because it’s healthier than saturated fats and provides a smooth texture to the cake. If you’re following a dairy-free diet, you can replace butter with coconut oil or vegan butter.
This gluten-free coconut cake is an excellent choice for birthdays, holidays, or any other special occasion. It’s easy to prepare and can be made ahead of time, making it perfect for entertaining guests. Whether you’re following a specific diet or just looking for a healthy dessert option, my gluten-free coconut cake recipe will satisfy your taste buds without compromising your health.
So what are you waiting for? Grab some ingredients from your pantry and let’s start baking this delicious cake together!
Why You’ll Love This Recipe
Are you craving for a delicious and moist gluten-free coconut cake? Look no further! This gluten-free coconut cake recipe is perfect for all coconut lovers out there! What makes this recipe truly special is its unique blend of ingredients that create the ultimate coconut cake experience.
Not only is this cake gluten-free, but it’s also dairy-free, making it the perfect dessert option for those with dietary restrictions. The use of unsweetened shredded coconut and sweetened flaked coconut provides an irresistible texture and flavor.
This cake utilizes moist gluten-free flour and canned coconut milk to keep it moist and fluffy, without compromising its taste. Additionally, the use of vegan options like vegan coconut cream cheese frosting and almond flour ensures that everyone can enjoy this decadent treat.
What could be better than a warm slice of homemade, gluten-free and dairy-free coconut cake? Pair it with a hot cup of coffee or tea, or enjoy it on its own as the perfect mid-day snack. Try this recipe out today, and indulge in the ultimate coconut cake experience!
Ingredient List
The key to any successful recipe is using fresh, high-quality ingredients. This gluten-free coconut cake recipe calls for a blend of gluten-free flours, shredded coconut, and coconut milk to create a moist, tender cake that will delight even non-gluten-free eaters.
Ingredients 1:
- 2 cups gluten-free flour blend (I recommend Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sweetened flaked coconut
- 3/4 cup water
- 1/2 cup canned full-fat coconut milk
- 1 tablespoon white vinegar
Ingredients 2:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
The Recipe How-To
Now for the fun part, let’s dive into how to create this delicious gluten-free Coconut Cake from scratch. With a blend of ingredients like sweetened flaked coconut, coconut oil, and unsweetened shredded coconut, each slice is sure to leave your taste buds wanting more!
Ingredients you’ll need:
To make this cake, you’ll need to gather the following ingredients:
- 2 cups of gluten-free flour blend
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 cup of canned coconut milk (full-fat)
- 3 large eggs, at room temperature
- ½ cup of melted coconut oil
- 1 cup of sugar
- 1 tbsp of vanilla extract
- 1 cup of sweetened flaked coconut
Directions:
Now that you’ve got everything ready, let’s start baking! Follow these simple steps:
- Preheat your oven to 350°F.
- Grease two 9-inch round cake pans with non-stick cooking spray and set aside.
- In a medium bowl, sift together the flour blend, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the wet ingredients: canned coconut milk, eggs, melted coconut oil, sugar and vanilla extract until well combined.
- Gradually add the dry ingredients into the bowl with the wet ingredients while stirring continuously. Mix well after each addition.
- Lastly, fold in the sweetened shredded coconut flakes.
- Pour the batter evenly into both prepared cake pans and bake for approximately 25 to 30 minutes or until a toothpick comes out clean when inserted into the center.
- Once done baking, allow cakes to cool on a wire rack for at least 15 minutes.
- Once completely cool, you can serve as is or frost with your favorite frosting.
Pro-tip:
To make a creamy coconut cream cheese frosting, mix together 1 package of cream cheese (8 ounces) and 1/2 cup of unsalted butter until light and fluffy. Gradually add in 3 cups of sifted powdered sugar and stir well. Lastly, mix in 1 tablespoon of vanilla extract and 1/4 cup of canned coconut milk. Spread the frosting between the two layers of cake and on top.
Now that you’ve learned the recipe, what are you waiting for? Grab your apron and start baking this delicious and moist gluten-free Coconut Cake today!
Substitutions and Variations
If you’re looking to switch things up or are simply missing an ingredient, fear not! This gluten-free coconut cake recipe is fortunately quite versatile and allows for numerous substitutions and variations.
Firstly, if you don’t have access to sweetened flaked coconut, shredded coconut is a fine replacement. If you prefer a less sweet cake, swap out the water in the recipe for unsweetened coconut milk. Alternatively, if you want to really ramp up the coconut flavor, try using canned coconut cream instead of regular coconut milk.
For a dairy-free option, it’s easy to replace the butter with coconut oil or a vegan butter substitute. Most cream cheese frosting recipes can be adapted with vegan cream cheese as well. If you’re feeling daring, try replacing the cream cheese frosting altogether with a white chocolate ganache or even a pineapple filling.
Lastly, for those who are watching their carb intake or just want a different flavor profile altogether, there are plenty of options. A flourless almond cake made with almond flour and sweetened with sugar-free alternatives like stevia or erythritol is a great low-carb alternative. A lemon-coconut flour cake would be perfect for those who love zesty desserts. Or even simply changing up the presentation by baking this recipe in a bundt pan instead of layer cake pans can make all the difference.
The possibilities are endless with this decadent gluten-free coconut cake recipe! Experiment until you find your perfect variation.
Serving and Pairing
Let me tell you, this coconut cake gluten free recipe is perfect for a sweet dessert or a decadent snack. The moist cake is sweet and rich in flavor, making it an excellent option for those heavy dinner parties or casual gatherings with friends. You can also customize this cake to fit anyone’s taste and dietary preferences by swapping out some ingredients.
One of my favorite ways to serve the gluten-free coconut layer cake is with a hot cup of coffee or tea. The fluffy texture of the sponge cake-like layers pairs beautifully with warm beverages. Also, if you want to ramp up the sweetness even more, consider adding shredded coconut flakes on top of the cream cheese frosting.
Another great way to indulge in this coconut cake is to pair it with fresh berries such as strawberries, blueberries, or raspberries. I find that these juicy fruits cut through the richness of any sweet desserts and elevate their overall taste.
If you’re feeling adventurous, you can also try serving this gluten-free coconut layer cake with a dollop of whipped cream on top. Or substitute the cream cheese frosting for white chocolate, pineapple frosting, or lemon coconut flour frosting for a more exotic twist.
In conclusion, whether you pair it with traditional hot beverages or contemporary frostings and fruits, this gluten-free coconut cake recipe has endless potential. It’s a perfect treat that anyone can enjoy and suitable for any occasion – birthdays, weddings, family reunions, and more!
Make-Ahead, Storing and Reheating
Once you’ve baked your gluten-free coconut cake, you may be wondering how long it will last and how to store it properly. The good news is that coconut cake is a sturdy cake that stays moist and flavorful for several days, as long as it’s stored properly. Here are some tips on storing and reheating your gluten-free coconut cake:
Make-Ahead:
If you’re planning to make this beautiful cake ahead of time to save time, don’t fear! You can make the cake up to two days ahead of time, but make sure you wrap the cooled cakes tightly with plastic wrap and store it in the refrigerator until ready to use.
Storing:
If you’ve got leftovers and want to store them for later, store the fully cooled cake in an airtight container in the fridge for up to four days. If you’d like to freeze the cake for even longer-lasting freshness, wrap the cooled layers with plastic wrap or aluminum foil individually, then place inside an airtight container or freezer bag. The frozen gluten-free coconut cake can be kept in the freezer for up to three months.
Reheating:
To reheat your refrigerated or frozen gluten-free coconut cake, simply remove it from the fridge or freezer and bring it to room temperature before serving. Warm it in a microwave for 15-20 seconds for an extra-gooey effect that melts any buttercream or frosting between layers. You may also warm it briefly in an oven set at 350°F for about 10-15 minutes until warmed through before topping it with cream cheese frosting, sweetened flaked coconut, or sliced fresh fruit.
Keep in mind that over-baking your gluten-free coconut cake can cause it to dry out easily, so reheating only should be done once when necessary to retain its texture and moistness. Whether serving immediately after baking or storing for later enjoyment, these simple tips can help you keep your gluten-free coconut cake fresh and delicious for longer!
Tips for Perfect Results
I always strive to ensure that every recipe I create turns out perfectly so that my readers can enjoy delicious meals and desserts in the comfort of their homes. When it comes to gluten-free baking, achieving the right texture and consistency can be a challenge, but with the right tips, this can be overcome. Here, I’ve compiled a list of recommendations for making the best gluten-free coconut cake ever.
1. Carefully Measure Your Ingredients
The importance of measuring your ingredients precisely cannot be overstated. With gluten-free baking, you don’t have the benefit of gluten to bind everything together. Therefore, every ingredient plays an important role in achieving the desired texture and consistency. Use your measuring cups or weigh your ingredients to ensure they are exactly what is called for in the recipe.
2. Use a Gluten-Free Flour Blend
To achieve excellent results when baking gluten-free cakes, it is essential to use a quality flour blend that consists of several gluten-free flours such as rice flour, tapioca starch, cornflour, and potato starch. I recommend Bob’s Red Mill Gluten-Free 1-1 Baking Flour Blend for this recipe since its high fiber content produces a moist gluten-free cake that is flavor-packed.
3. Add Moisture Boosters
Since gluten-free cakes tend to be drier than traditional cakes due to the lack of gluten proteins that hold everything together, adding moisture boosters such as canned coconut milk or sour cream can help keep them moist and fluffy. In this recipe, I’ve included canned coconut milk and sweetened flaked coconut as moisture boosters.
4. Check Your Cake Often
Overbaking is one of the biggest problems when making any cake or dessert. Ensure you check your cake diligently with a toothpick after 20-25 minutes of baking at 350°F (175°C). If it comes out clean, it’s done! Remember not to over bake because this will lead to dry and crumbly cake.
5. Let the Cake Cool Completely
It’s tempting to cut into your freshly baked cake while it’s warm, but please resist! Allowing your cake to cool completely (at least 30 minutes) before frosting or slicing will allow it to firm up without losing its moistness.
By following these tips, you’ll be well on your way to achieving the perfect gluten-free coconut cake every time!
Bottom Line
In conclusion, this gluten-free coconut cake recipe is the perfect treat for all the coconut lovers out there. With its moist and fluffy texture, sweetened flaked coconut, and creamy coconut cream cheese frosting, it will surely become your new favorite dessert. Plus, with the numerous substitution and variation options available, you can make it vegan, low-carb, or even flourless based on your dietary preferences.
Don’t let a gluten-free diet or dairy-free lifestyle stop you from indulging in your favorite desserts. This cake recipe is proof that eating healthy can be delicious too. With its simple yet flavorful ingredients, easy-to-follow steps, and helpful tips for perfect results, even amateur bakers can whip up this cake effortlessly.
So go ahead and treat yourself to a slice of this ultimate coconut cake because you deserve it! Whether it’s for a birthday celebration or a cozy night in with loved ones, this cake will surely impress everyone’s taste buds. Remember to make extra because trust me; one slice won’t be enough.
Gluten Free Coconut Cake Recipe
Ingredients
- betty crocker gluten free yellow cake mix
- 3 eggs
- 1/2 cup softened butter
- 1 cup water
- 1 (16 ounce) bag sweetened flaked coconut
- 1 (8 ounce) can sweetened condensed coconut milk (directions below) or 1 cup coconut syrup (directions below)
- 1 (8 ounce) can vanilla frosting
Instructions
- Bake cake mix according to package directions and let cool. Turn cake out of pan(s) and poke holes with a fork all the way through the cake in many places. Pour canned coconut syrup or homemade coconut syrup over and let it set for several hours in the fridge. Ice with frosting and press sweetened shredded coconut into the frosting on top and sides.
- Homemade Coconut Syrup.
- 1 cup coconut milk (the kind you drink plain, not the canned kind).
- 1 cup sweetened shredded coconut.
- 1 teaspoon vanilla.
- 1/2 cup of sugar.
- Mix all ingredients. Heat gently until the texture of a light syrup.