Gluten Free Coconut Cake Recipes

GLUTEN-FREE COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

GLUTEN-FREE COCONUT LAYER CAKE

Steps:

• Make frosting
• Chill bowl of stand mixer and whisk attachment or large metal bowl and beaters for at least 15 minutes.
• In small saucepan over moderate heat, bring 1 cup cream to simmer. Transfer white chocolate to medium heatproof bowl, pour hot cream over, and whisk until smooth. Whisk in rum and salt. Let cool at room temperature until thickened slightly, about 1 hour.
• In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. (Do not overbeat, or cream will curdle.) Refrigerate until firm, about 3 hours. (Frosting can be made ahead and refrigerated, covered, up to 8 hours.)
• While frosting is chilling, make cake
• Preheat oven to 350F. Line bottoms of cake pans with parchment paper.
• In large bowl, whisk together almond and coconut flours.
• In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.
• In clean dry bowl of electric mixer fitted with whisk attachment, beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.
• Assemble cake
• Layer cake, using 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.

COCONUT FLOUR CAKE (PERFECTLY FLUFFY!)

Steps:

• Preheat the oven to 350ºF and lightly spray two 6-inch cake pans with oil. Press a square of parchment paper into the bottom of each pan, to make removing the cakes easier later. Alternatively, you can use one 8-inch cake pan for this recipe, instead.
• In a large bowl, combine the coconut flour, eggs, olive oil, baking powder, vanilla, maple syrup, salt, and water. Use a whisk to mix well, breaking up any clumps.
• Pour the batter into the two prepared pans. Bake the two 6-inch pans for 25 minutes at 350ºF, or until the top looks lightly golden and the center feels firm to a light touch. An 8-inch cake needs to bake for 30-35 minutes. Let the cake cool completely before removing it from the pan.
• Once the cake is cool, you can frost it with your favorite topping. You'll get a 2-layer cake if you use the two 6-inch pans, or a single layer with the 8-inch pans.
• This cake should be stored tightly covered in the fridge for up to 5 days, but keep in mind that it will start to dry out the longer you store it. Bring the cake to room temperature before serving again for the best flavor and texture.

DAIRY FREE GLUTEN FREE COCONUT LAYER CAKE

Steps:

• Preheat the oven to 350F. Line 2 9inch round cake pans with a parchment paper circle and lightly grease OR lightly grease and dust with gluten-free flour.
• In a bowl, whisk together all of the cake batter ingredients until smooth.
• Divide evenly between the 2 pans and bake until a toothpick comes out clean, 25-28 minutes.
• Let cool before removing from the pans.
• In a stand mixer, or using a heavy-duty hand mixer, whip the Earth Balance Vegan Buttery Sticks and the coconut milk solids for approx 5 minutes. It should become fluffy and smooth. If it isn't there yet, just keep whipping. Mine tend to look curdled at first.
• Add about half the powdered sugar and the coconut extract, and whip until smooth.
• Gradually add more powdered sugar until you have a smooth, spreadable, and not runny frosting. I used the whole bag, but you might need less depending on how much liquid was left in your coconut solids.
• Preheat the oven to 325F. Spread the shredded coconut evenly on a baking sheet. Bake, stirring every 2 minutes for 5-10 minutes or until it is beautifully toasted. It will toast quickly, so keep a close eye on it.
• Carefully trim any dome off of the top of each cake layer using a serrated knife.
• Place the one layer in the center of your cake plate or stand, securing it with a dab of frosting (optional.)
• Spread a layer of frosting on the top, sprinkle with toasted coconut (optional) and then center the second cake layer on top.
• Place strips of wax paper on the cake plate, slightly under the edge of the cake, so that the cake plate stays clean while frosting(optional.)
• Spread the rest of the cake with an even layer of frosting.
• Sprinkle and gently press toasted (or untoasted) coconut all over the cake.
• If you used wax paper strips, gently pull them away from the cake before serving.

COCONUT CAKE (GLUTEN-FREE & DAIRY-FREE)

Steps:

• In a medium mixing bowl combine the shredded coconut and coconut milk. Make sure the coconut is fully covered and allow it to soak for 1 hour. After it has soaked for 1 hour, strain the shredded coconut and set it aside. Save the coconut milk too as that will be used in the cake.
• Preheat the oven to 350ºF degrees and prepare three 8-inch round cake pans with non-stick baking spray and parchment paper.
• In the bowl of a stand mixer with the flat beater attachment, cream the butter and sugar on high for 5 minutes or until light and fluffy.
• Add in the egg whites and mix again on high for 2 minutes.
• Add in the sour cream or yogurt, vanilla extract, and coconut extract (if using) and mix on high for another 2 minutes.
• Add in the flour, baking powder, salt, and baking soda and turn the mixer on low.
• As the mixer is on low slowly pour in 1 cup (not the entire can) of canned coconut milk that was used in step 1 and allow the batter to mix until just combined. Be careful to not overmix the batter. Scrape the sides of the bowl when necessary.
• Add the soaked shredded coconut into the cake batter and combine with a spatula until just incorporated.
• Divide the cake batter evenly into the three prepared cake pans and bake for approximately 22-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the cake edges begin to pull away from the cake pans.
• Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.
• In a medium pot combine the egg yolks, whole egg, sugar, and lemon juice.
• Cook mixture on medium-low heat constantly stirring with a whisk until mixture thickens and comes to a boil. This should take approximately 5-10 minutes. Remove from the heat.
• Add in the salt and butter and mix until fully melted and incorporated.
• Strain curd into a shallow dish to remove any cooked egg bits and immediately cover with plastic wrap directly on the surface of the curd. Let cool completely before filling the cake.
• Cut the guava paste into chunks and place it into a medium pot.
• Add in the remaining guava filing ingredients and begin to cook over medium heat stirring occasionally until it comes to a boil. Reduce the heat to medium-low.
• The guava chunks will begin to melt and the sugar will start to dissolve. Continue to stir. (If there are any stubborn guava chunks, you can mash them with a potato masher or a fork to speed the process up.)
• Allow the guava filling to gently simmer for 5 minutes and remove from the heat. (The mixture should be smooth and without grit when rubbed between two fingers.)
• Pour the guava filling into a shallow dish and immediately cover it with plastic wrap directly on the surface. Allow to fully cool to room temperature before filling the cake.
• In the bowl of a stand mixer with the paddle attachment cream the butter and cream cheese together on high for 5 minutes until light and fluffy. Scrape down the sides of the bowl when necessary.
• Add in the icing sugar and salt and mix on low until combined.
• Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
• Level each fully cooled coconut cake layer with a cake leveler or knife if needed.
• Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 2 cups of cream cheese buttercream.
• Pipe a buttercream border around the edge and fill with approximately ¾ cup of lemon curd.
• Place another layer of leveled coconut cake on top of the lemon curd and very gently apply a thin coat of buttercream to all of the cake. If the cake feels unstable or the buttercream is soft, stop here and chill the cake for 15 minutes.
• Remove the cake from the fridge and repeat step 4 but with the guava filling. Top with the remaining coconut cake layer and apply a thin coat of buttercream all over the exposed cake. Refrigerate for 20 minutes.
• Cover the cake with a final layer of cream cheese buttercream and smooth the sides with a cake smoother or Wilton cake comb.
• Decorate the cake as you please. I topped the cake with some leftover guava filling, shredded coconut, and large slices of guava fruit. Enjoy!
• Store leftover cake in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.