The Best Gluten-Free Coconut Cake

Meaningful Eats

The Best Gluten-Free Coconut Cake

16 servings

This gluten-free coconut cake is one of the best cakes you’ll ever make! It’s soft, moist and covered in fluffy cream cheese frosting. Plus toasted coconut adds the perfect contrast of textures.

My #1 tip for gluten-free coconut cake is to use buttermilk powder for a light and tender crumb! Keep reading for my expert tips on making delicious coconut cake.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 40

Cook Time 20

Resting Time 2

Total Time 3

Author Erin Collins

Ingredients

CAKE DRY INGREDIENTS:

2 cups gluten-free 1:1 baking flour 300 grams
½ cup cornstarch 60 grams
1 tablespoon baking powder
1/2 teaspoon salt

CAKE OTHER INGREDIENTS:

2 cups granulated sugar 400 grams
3/4 cup butter at room temperature
1/4 cup vegetable oil or canola oil
6 tablespoons buttermilk powder I use SACO
1 1/2 cups water room temperature
2 large egg yolks at room temperature
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
6 large egg whites at room temperature
1/8 teaspoon cream of tartar

FROSTING INGREDIENTS:

3 cups shredded sweetened coconut
1 cup butter at room temperature
16 oz cream cheese at room temperature
7 cups powdered sugar 800 grams
1 teaspoon vanilla
1 teaspoon coconut extract
¼ teaspoon salt

Instructions

MAKE THE CAKE:

Preheat the oven to 350F. Grease three 8-inch round cake pans and line the bottom of each pan with a circle of parchment paper, then grease again.
In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder and salt.
In the bowl of a stand mixer, add the sugar, butter and oil. Whip on medium-high speed for 3 minutes, until light and fluffy.
Whisk together the buttermilk powder and water until totally combined. (I usually end up doing this in my blender!)
Add in egg yolks one at a time and mix until combined after each addition, then mix in coconut and vanilla extracts. Scrape down the bowl.
Add 1/3 of the flour mixture, blend just until combined. Add half of the buttermilk, mix just until combined. Mix in another 1/3 of the flour mixture followed by remaining buttermilk. Finish by mixing in the last 1/3 of the flour mixture.
In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.
Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites).
Divide batter among prepared cake pans. Bake for 20-24 minutes, until golden and a toothpick inserted into the center of each cake comes out clean
Let the cakes cool in the pans for 5 minutes, then turn them out onto a wire rack to continue cooling. Cool completely before frosting.

TOAST THE COCONUT:

Spread the coconut in a single layer on a large baking sheet. Bake at 350°F for 8-10 minutes, stirring every 2 minutes until the coconut begins to brown. Remove from the oven and transfer to a dish to cool completely.

MAKE THE FROSTING:

Using a hand or stand mixer, beat together the butter and cream cheese until combined. Add the powdered sugar, vanilla extract, coconut extract and salt.
Beat on low then switch to high for about three minutes or until light and creamy. Scrape down the sides and bottom of the bowl then mix for another 30 seconds or so.
Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a layer of frosting over the top.
Place the second cake layer, top side up, on top of the frosting. Repeat spreading frosting over the second layer.
Place the final cake layer, top side down.
Frost the entire cake, top and sides, with the cream cheese frosting.
Cover the whole cake (top and sides!) with the toasted coconut (you might not use all of it).
Chill for 15-20 minutes before slicing. Enjoy!

Notes

INGREDIENT NOTES

Buttermilk powder: Buttermilk powder is the magical secret ingredient in this recipe! Something about the powdered buttermilk gives the cake an extra light and tender crumb. I highly recommend using it instead of regular buttermilk.
Gluten-free 1:1 baking flour: It’s important to choose a high-quality 1:1 baking flour for this recipe. It makes all the difference in the texture of the cake! (NOTE: DO NOT use Cup4Cup gluten-free flour for this cake. It makes an overly gummy cake!)

RECIPE NOTES

I’ve found it works MUCH better to use buttermilk instead of coconut milk in this gluten-free coconut cake. Canned coconut milk contains gums and stabilizers like guar gum that interact with the xanthan gum in gluten-free flour blends. The combination of gums/stabilizer created a very gummy cake!
Folding whipped egg whites into the batter makes this gluten-free coconut cake batter extra light. Don’t skip this step!
I like the crunch of toasted coconut on the outside of the cake. Coupled with the soft cake, it makes the most delicious combination of textures. It also makes for a pretty presentation of this layer cake. But you can also blend the shredded coconut directly into the frosting, if you’d like!

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