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gluten-free coconut cake with white frosting, one wedge cut out, toasted coconut garnish, on white marble plate

Gluten-Free Coconut Cake

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 2 8" or 9" layers or 24 cupcakes
This gluten-free coconut cake is moist, fluffy, luscious and full of coconut flavor.
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

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Ingredients
  

  • c gluten-free flour blend*
  • 1 Tbsp baking powder
  • 1 tsp xanthan gum omit if your flour blend contains xanthan or guar gum
  • ½ tsp salt
  • 4 eggs
  • 2 c sugar
  • 1 c oil
  • ¾ c + 2 Tbsp canned coconut milk
  • 2 Tbsp coconut extract
  • 1 tsp vanilla extract
  • 1 c unsweetened shredded coconut

Instructions
 

  • Pre-heat the oven to 350° line the pans with parchment and spray with oil.
  • Whisk the flour, baking powder, xanthan gum and salt together in a large mixing bowl.
  • Beat the sugar, eggs, oil, milk and coconut and vanilla extracts together in a small mixing bowl.
  • Pour the liquid ingredients into the flour mixture and mix until the batter is smooth.
  • Divide the batter evenly between the 2 pans. Or fill standard cupcake liners 2/3 full.
  • Bake for 35-40 minutes for 8" layers, 30-35 minutes for 9" layers or 18-20 minutes for cupcakes or until the top is set in the center and a toothpick inserted in the center comes out clean.
  • Cool the layers or cupcakes in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.
  • Toast half of the shredded coconut in a dry pan until it begins to brown. Remove from the pan immediately!
  • Coat the layers with your favorite frosting. Chocolate Frosting or vanilla buttercream works well.
  • Immediately coat with shredded coconut.

Notes

This recipe was tested with my DIY blend and King Arthur's Measure for Measure and All purpose flours.
Here is my special flour blend that I love for this cake recipe and many more of my gluten-free recipes:
1 c sweet white sorghum flour
3/4 c millet flour
1/4 c brown rice flour
2/3 c potato starch
1/3 c tapioca starch
For an easy DIY gluten-free flour blend, combine:        
2 c brown rice flour        
2/3 c potato starch       
1/3 cup tapioca starch

Nutrition

Serving: 4ozCalories: 311kcalCarbohydrates: 39gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 13gCholesterol: 47mgSodium: 185mgFiber: 1gSugar: 25g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.