Gluten-Free Coconut Cake

3.67 from 3 votes

Gluten-free coconut cake with soft, fluffy layers made from coconut milk and shredded coconut, topped with creamy coconut cream cheese frosting. Perfect for birthdays or holidays.

Prep Time1

Cook Time25

Total Time1 25

Course: Baking, Dessert

Cuisine: American

Keyword: gluten-free coconut cake

Servings: servings

Author: Julia Elizabeth

Equipment

2 8-inch cake pans

Ingredients

For the Cake

2½ cups gluten-free flour I use and recommend Pillsbury Gluten Free Flour. I cannot guarantee that other gluten free flours will work, since I have not tested them.
½ cup sweetened shredded coconut flakes
2 tsp baking powder
1 tsp salt
1½ cups sugar
4 eggs room temp
¼ cup vegetable oil
¾ cup full fat coconut milk
1½ tsp vanilla extract
1 tsp coconut extract

For the Cream Cheese Frosting

8 oz cream cheese room temperature
1 cup butter unsalted
6½ cups powdered sugar
2 tbsp coconut milk
1 tsp vanilla
½ tsp salt
sweetened shredded coconut flakes for decoration

US Customary - Metric

Instructions

Preheat your oven to 350°F (180°C) and grease and line two 8-inch cake pans with parchment paper.
In a medium bowl, mix the gluten-free flour, shredded coconut, baking powder, and salt until combined and set aside for later.
In a large bowl, mix together eggs and sugar, then add in coconut milk, oil, vanilla extract, and coconut extract. Once mixed, add in dry ingredients and carefully stir until combined.
Pour the coconut cake batter evenly between the two cake pans and bake them in the preheated oven for 20-25 minutes, until a toothpick inserted in the middle comes out clean.
When the cake is done, let it rest on a wire rack for 5-10 minutes before removing it from the cake pans to let it cool down completely.
While the cake is cooling, make the cream cheese frosting. Start with beating the butter and cream cheese together with a hand or stand mixer until light and fluffy looking.
Carefully fold in the powdered sugar until mostly combined to prevent an explosion of powdered sugar, then continue to mix with the stand mixer until smooth. Then add in vanilla, salt, and coconut milk and mix a final time until smooth and silky.
Once your cake layers are completely cooled, place a dollop of icing down on your turn table or cake stand, then add the first cake layer. Cover the top with an even layer of icing, then add the other cake layer.
Use the rest of the frosting to evenly cover the entire cake. Then, while the frosting is fresh, use your hands to press more coconut flakes into the frosting on the sides and top of the cake or as desired.
Slice and enjoy!

Nutrition