Gluten Free Coconut Cake Recipe

Name: Gluten Free Coconut Cake Recipe - Let Them Eat Gluten Free Cake
Uploaded: 2024-04-12T14:51:48+00:00
Duration: 13 min 4 s
Description: This Gluten Free Coconut Cake Recipe is a delicious moist layer cake with plenty of fresh coconut and the fluffiest coconut buttercream.

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This Gluten Free Coconut Cake Recipe is a delicious moist layer cake with plenty of fresh coconut and the fluffiest coconut buttercream.

slice of coconut cake on white scalloped plate with yellow checked towel in the background.

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When I was little, my mom would make all our birthday cakes and mine would always have coconut on top. Maybe that was because my birthday was always close to Easter, so the Easter bunny and basket-shaped cakes lent well to using coconut. Fur made out of coconut and green grass made of tinted coconut was the perfect look back when there were no decorating bags or tips.

My mom's birthday cakes made me into a lifelong lover of coconut, in cakes, cookies, desserts, even in savory things (like my coconut shrimp). This coconut cake is partially made with fresh coconut that gives it such an amazing texture and flavor that is unlike ANY coconut cake I've had before. If you're a fellow coconut lover, you MUST make this cake. Even the non coconut lovers in my life (my husband in particular) absolutely adored this cake!

what you'll need to make this fabulous coconut cake

Cake Ingredients

ingredients for coconut cake measured out and labeled on marble.

Kim's all purpose gluten free flour blend -- a store bought blend may be substituted, but has not been tested.
Butter and oil - the butter gives the cake an amazing buttery flavor, and the oil makes it really tender and soft.
Egg whites - this cake is essentially a white cake, so we use only egg whites and not the yolks. Save those yolks for pastry cream, French buttercream, or gluten free brioche.
Coconut milk - you'll get the best results with thick, full-fat canned coconut milk.

Frosting Ingredients

ingredients for coconut buttercream measured out and labeled on marble counter.

Butter - I always use salted butter in almost everything I bake and buttercream frosting is no exception. You can use unsalted and then add about ¼ teaspoon of salt to the frosting.
Coconut essence - you can substitute coconut extract if you have to, but I would use much less of it and it still might taste artificial.

Filling Ingredients

Fresh coconut chunks - it's the closest thing you'll get to fresh coconut without having to break open a whole coconut yourself.

here's how to make this layer cake

whisking dry ingredients in plastic measuring jug.

adding egg whites to cake batter in stand mixer bowl.

Make cake batter. Whisk together dry ingredients and set aside. Cream butter, oil, and sugar together until light and fluffy. Add egg whites, extracts, and sour cream and blend until smooth. Alternate adding flour blend and coconut milk and mix for an additional 30 seconds.

Bake cakes. Pour cake batter evenly into 3 9-inch round cake pans and smooth tops. Bake at 350 degrees F for 22-25 minutes, or until cake springs back when lightly touched. Cool in pans for 10 minutes and then remove from pans to cool completely on wire racks.

adding coconut emulsion to frosting in black stand mixer.

adding powdered sugar to butter in glass bowl of stand mixer.

Make the frosting. Beat butter until smooth. Add coconut emulsion, vanilla, and almond extract. Add powdered sugar, a little at a time, until completely added. Increase speed to medium and beat for 5 minutes, or until light and fluffy. Add heavy cream as desired to reach proper consistency.

fresh coconut chunks in food processor bowl.

processing coconut in food processor bowl.

Make the coconut filling. Place fresh coconut chunks into the bowl of a food processor. Process until coarsely chopped. Add sweetened shredded coconut and pulse until chopped finely and mixed throughout. Place chopped coconut in small bowl and add cream of coconut; stir until fully combined.

adding coconut mixture on top of frosting with spoon.

Assemble. Place one cake layer on serving platter or plate and top with buttercream, spreading to edges. Spread a layer of coconut filling on top of the buttercream. Repeat this to all three layers, spread buttercream over entire stacked cake, and top with the rest of the coconut filling.

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Gluten Free Coconut cake FAQs

Can I use just sweetened shredded coconut instead of mixing it with fresh?

You can and it will be still be delicious, but I would encourage you to at least try the fresh coconut because that's what makes this cake stand out from all the other coconut cakes.

How should coconut cake be stored?

You can store this coconut cake at room temperature, covered, for up to 4 days. It can also be stored in the refrigerator if desired, but is not necessary.

How about using toasted coconut?

Toasted coconut can be used in place of the fresh/sweetened coconut. However, it will change the entire taste and texture of this cake (but who's to say it won't still be tasty?)

Can I use coconut extract instead of coconut emulsion?

You can, but coconut extract tends to taste artificial. You can find coconut emulsion at many different craft stores and even Walmart, or it can be ordered online. If you choose to use extract, decrease amount to ¾ of a teaspoon.

whole coconut cake on a pink cake stand with yellow checked towel on the side.

more gluten free cakes Fit for Royalty

half eaten slice of gluten free coconut cake on white plate.

Calling all coconut lovers! This unique Gluten Free Coconut Cake Recipe using fresh Coconut is the only coconut cake you'll ever want to eat again. Real coconut flavor. Pure coconut heaven!