Gluten-Free Coconut Cake

The term "gluten-free" has gotten a bad rap over the years, especially when it comes to gluten-free baked goods like cakes or cookies.

I get it. I do. There's no denying that the early days of gluten-free food were terrible. It was all grainy and dry and often had an odd flavor and texture. BUT that was then. Those were the days of figuring it all out.

Today, things are different, as you'll see, with this delicious gluten-free coconut cake. These days, you can enjoy a moist, tender, absolutely delicious cake that's completely indiscernible from a traditional one!

Why You'll Love This Recipe

• Simple Ingredients: This recipe uses simple ingredients available almost anywhere.
• Easy to Make: Both the cake and buttercream are easy to make, just like a traditional cake.
• Intense Flavor: With shredded coconut, coconut extract, and coconut emulsion in the cake and coconut extract in the frosting, this cake just explodes with coconut flavor.
• Versatile: As you can see in this post, I've decorated this cake for easter, but you can adjust the decorations and even the color to suit any occasion.
• Moist and Tender: This cake is wonderfully moist and tender with a fantastic crumb.

Ingredients

Coconut Cake

• Gluten-Free Flour: I prefer Bob's Red Mill 1:1 gluten-free flour. I find it gives my baked goods the best texture.
• Cornstarch: Cornstarch helps give the cake an even more luxurious crumble. You can add this to regular cakes, as well.
• Coconut: Olivenation coconut flakes add wonderful coconut flavor and texture.
• Almond Milk and Apple Cider Vinegar: These combine to create a dairy-free buttermilk that helps create a more tender and moist cake.
• Coconut Emulsion and Extract: Olivenation coconut emulsion and coconut extract give the coconut cake a deep, rich coconut flavor. I love using this brand because the flavor is so intense and super-high quality.
• Vanilla Extract: I use Singing Dog vanilla for its purity, quality, and rich vanilla flavor.

Coconut Buttercream

• Butter: Butter gives the frosting its rich, creamy texture.
• Powdered Sugar: Powdered sugar adds sweetness and body to the frosting.
• Coconut Extract: More coconut extract gives the frosting a wonderful coconut flavor.
• Heavy Cream: Heavy cream helps thin the frosting just enough for the perfect, spreadable texture.

See the recipe card at the end of the post for a full list of ingredients and their exact amounts.

Flavor Variations

• Traditional: If you don't have gluten issues, you can use all-purpose or cake flour in the same amounts. You can also use regular buttermilk.
• Vanilla Cake: Omit the coconut flakes, emulsion, and extract for vanilla cake and plain buttercream frosting.
• Dairy-Free: Use plant butter and cream to make a gluten and dairy-free version of this cake.
• Change the Theme: I decorated this cake with Easter candies, but you could use seasonal M&Ms to suit any holiday or simply leave them off for a year-round treat.

Instructions

Coconut Cake

1. Combine the almond milk and apple cider vinegar in a liquid measuring cup and set aside.
2. Whisk all the dry ingredients in a medium bowl and set aside. Then, beat the butter and half the sugar in a stand mixer with the paddle attachment until light and fluffy.
3. Add the extracts, emulsion, and an egg and mix until blended. Then, add the other egg, scrape down the bowl, and mix again until blended.
4. Add half the dry ingredients to the wet ingredients and mix. Then, add the rest of the dry ingredients and the buttermilk and mix until there are no clumps. Gently stir in the coconut.
5. Divide the batter between two 8-inch baking pans greased with coconut oil and lined with parchment paper on the bottom. Then, bake at 350 until a toothpick inserted into the center comes out clean.
6. Remove the baked cakes and cool them in the pan on a baking rack for 15 minutes. Then, turn the cakes out onto the cooling rack and cool completely.

Coconut Buttercream

1. Whip the butter until light and creamy. Then, add the extracts, salt, and 1 cup of powdered sugar and mix on medium.
2. Add the remaining powdered sugar and heavy cream. Then, mix on low until combined and increase the speed to medium-high, mixing until the frosting is rich and creamy.

Construction

1. When the cakes are cooled, place one cake on a cake stand and add a layer of frosting. Then, add the second cake and frost the entire cake.

Expert Tips

• Let the cakes cool for about 15 minutes in the pan before removing them. This gives them a chance to cool just enough to hold their shape as you turn them out.
• If you have a cake stand, use it. It puts the cake at the perfect height for constructing and frosting.
• Be sure your butter is softened but not melted. You'll need to pay particular attention to this if your kitchen is very warm.

Pairing Suggestions

This cake takes traditional coconut cake to the next level, so it's perfect with hearty dinners like chicken and broccoli lasagna or air fryer rotisserie chicken with air-fried parmesan potatoes.

FAQ

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