Gluten Free Coconut Layer Cake

If you think gluten free cakes can’t be as good as regular ones, this coconut layer cake will change your mind. It’s one of my favorite recipes on this blog.

Two soft cake layers, a creamy coconut frosting, and shredded coconut covering the whole thing. It looks impressive but it’s actually not hard to make at all.

The secret to the texture is using full-fat coconut milk in the batter. It keeps the cake super moist and adds a natural coconut flavor that you can really taste.

This is 100% gluten free, so if you or someone you’re baking for avoids gluten, you can enjoy this without worrying about a thing.

Whether it’s for a special occasion or just a weekend baking project, this cake is absolutely worth making.

Why You’ll Love This Recipe

It’s Totally Gluten Free – If you miss having a real, showstopping layer cake since going gluten free, this recipe proves you don’t have to give up a thing because it tastes just as good as any traditional coconut cake.

Coconut Lovers Dream – With coconut milk in the batter, coconut extract in both the cake and frosting, and shredded coconut pressed all over the outside, this cake delivers coconut flavor in every single bite.

Perfect for Celebrations – A beautiful two-layer cake covered in fluffy white frosting and coated in shredded coconut looks seriously impressive on any table, making it ideal for birthdays, holidays, or any special occasion.

Soft and Moist Texture – The full-fat coconut milk in the batter keeps this cake incredibly moist and tender, so nobody will ever guess it’s made with gluten free flour.

Ingredients

For the Cake

• 2 1/2 cups Gluten Free 1-to-1 Baking Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 3/4 cup Unsalted Butter, softened
• 1 1/2 cups Granulated Sugar
• 4 Large Eggs
• 1 tsp Pure Vanilla Extract
• 1 tsp Coconut Extract
• 1 cup Full-Fat Coconut Milk

For the Frosting

• 1 cup Unsalted Butter, softened
• 4 cups Powdered Sugar
• 3 tbsp Heavy Cream
• 1 tsp Coconut Extract
• 2 cups Sweetened Shredded Coconut

How to Make

Step 1

Preheat the oven to 350 F. Grease and line the bottoms of two 9-inch round cake pans with parchment paper. Whisk together the gluten free 1-to-1 baking flour, baking powder, and salt in a medium bowl.

Step 2

In a large bowl, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until very light and fluffy. Add the eggs one at a time, beating well after each. Mix in the vanilla extract and coconut extract.

Step 3

Add the flour mixture in three additions, alternating with the coconut milk, beginning and ending with the flour. Mix on low speed after each addition just until combined. Divide the batter evenly between the prepared pans.

Step 4

Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then invert onto wire racks and cool completely.

Step 5

For the frosting, beat the softened butter on medium speed until smooth. Gradually add the powdered sugar, beating on low speed. Add the heavy cream and coconut extract and beat on medium-high for about 2 minutes until fluffy.

Step 6

Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides with the remaining frosting. Press the shredded coconut all over the top and sides of the cake. Refrigerate for 30 minutes before slicing.

Helpful Tips

Use Room Temperature Ingredients

Make sure your butter, eggs, and coconut milk are all at room temperature before you start. Cold butter won’t cream properly with the sugar, and cold eggs can cause the batter to curdle and look lumpy.

The easiest way to do this is to set everything out on the counter about an hour before you start baking. If you forgot, you can warm the eggs in a bowl of warm water for 10 minutes and microwave the butter in short 5-second bursts until it’s soft but not melted.

This small step makes a big difference in how smooth your batter turns out and how even the cake rises in the oven.

Shake the Coconut Milk First

Full-fat coconut milk separates in the can, with a thick layer of cream on top and watery liquid on the bottom. If you just scoop from the top, your batter will be too heavy, and if you pour from the bottom, it’ll be too thin.

Give the can a really good shake before you open it, or stir it well in a measuring cup until it’s completely smooth. You want it to look like one consistent liquid with no chunks of cream floating around.

Alternate the Flour and Coconut Milk Carefully

The recipe says to add the flour in three parts, alternating with the coconut milk, and to start and end with the flour. This isn’t just a suggestion – it actually matters. Doing it this way keeps the batter from splitting or becoming too heavy.

So it goes like this: one-third of the flour, half the coconut milk, another third of the flour, the rest of the coconut milk, and then the last third of the flour. Mix on low speed after each addition and stop as soon as everything is just combined.

If you dump all the flour or all the liquid in at once, the batter won’t come together the same way, and with gluten free flour especially, this can lead to a dense or gummy texture.

You Might Also Like

• Gluten Free Classic Vanilla Layer Cake
• Gluten Free German Chocolate Cake
• Gluten Free Coconut Cream Pie Bars
• Gluten Free Coconut Macaroons
• Gluten Free Tres Leches Cake

Frequently Asked Questions

Can I use light coconut milk instead of full-fat?

Full-fat coconut milk is really important here because the extra fat keeps the cake layers moist and gives them a richer coconut flavor. Light coconut milk is mostly water with less fat, so your cake could turn out drier and less flavorful.

If full-fat is all you can find in cans, just give it a good shake or whisk before measuring since it tends to separate. Stick with full-fat for the best results.