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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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  • 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


  • 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.


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


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.