Go Back
–+ servings

Gluten Free Coconut Layer Cake

This gluten free coconut layer cake is a showstopper with its fluffy texture and sweet coconut frosting. Perfect for celebrations or anytime you want an impressive dessert.
Print Pin

Equipment

  • 9-inch round cake pans
  • electric mixer
  • wire racks

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Course: Dessert
Cuisine: American
Keyword: coconut cake, gluten-free, gluten-free dessert, layer cake
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slices

Nutrition

Serving: 1serving | Calories: 540kcal | Carbohydrates: 76g | Protein: 4g | Fat: 24g
Calories: 540kcal
Cost: $18