By Wendy Stoltz and Gusti Ayu Wahyuni Mertawati / Last Modified On February 19, 2023

Coconut lovers, this cake is for you! This gluten-free coconut cake has coconut flour, coconut milk and coconut cream combined to form a moist delicious cake perfect for all occasions. Get your coconut ingredients ready for this irresistible cake. 

This cake is perfect for birthdays, tea parties and more. It is best served to a coconut lover as it has all the coconut flavors you would enjoy! From the coconut flour right to decorating there are pops of delicious coconut for you to enjoy.

If you love cake and are gluten-free, I have you covered. Here's some of my favorites. Tender, perfectly sweet, and naturally gluten-free, dairy-free, and refined sugar-free grain-free hummingbird cake. This gluten-free lemon cake will be the perfect addition to any holiday celebration or this tender and better than any bakery-style gluten-free vanilla cake.

GLUTEN-FREE COCONUT CAKE RECIPE

This is the best gluten-free coconut dessert. All I can say is that it is a coconut lover's dream cake. This cake is so easy to make as I have detailed step-by-step instructions for you to follow.

Scroll down for further additions you can add to this cake and for some helpful tips for baking this to perfection.

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE COCONUT CAKE

Coconut lovers - If you or someone you know loves coconut, this cake is going to be a showstopper for them! 

Moist cake - This cake is moist, not like gluten-free cakes from years ago.

Freezes well - This cake freezes so well that you can either freeze it without frosting or divide it into individual slices and eat it as your coconut cravings arise.

Easy to make - Follow my step-by-step instructions to make this soft and fluffy cake.

INGREDIENTS IN GLUTEN-FREE COCONUT CAKE

FOR THE CAKE

Flour - Use all-purpose gluten-free flour and coconut flour.

Raising agents - 2 tsp. baking powder and ½ tsp. baking soda.

Salt - I add salt separately so I can control the amount added.

Butter - Use unsalted butter, softened as we add salt in separately.

Sugar - You can use granulated sugar or a granulated sugar sweetener.

Eggs - 6 large eggs at room temperature.

Extract - Use a good quality vanilla extract.

Coconut cream - ½ cup coconut cream.

FOR THE BUTTERCREAM FROSTING

Butter - Use unsalted butter.

Sugar - ½ cup icing sugar.

Extract - Use a good quality vanilla extract.

Chocolate - ½ cup white chocolate, melted

Cream - ¼ cup coconut cream.

Coconut - ¾ cup shredded coconut.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE COCONUT CAKE

Round cake pans - You'll need an 8-inch round cake pan. If you have two, that is ideal. If not, bake them separately.

Handheld mixer - I like this hand-mixer. Choose one that's got enough power and speed.

If you have any questions about making gluten-free coconut cake, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE COCONUT CAKE

MAKE THE CAKE

1. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line them with parchment paper on all sides.
2. In a mixing bowl, combine all-purpose gluten-free flour, coconut flour, baking powder, baking soda, and salt. Set it aside.
3. In a large mixing bowl, using an electric mixer, mix butter and sugar until pale, fluffy, and creamy.
4. Add eggs and vanilla extract to the butter mixture. Mix until combined and fluffy.
5. Add the dry ingredients to the mixing bowl and mix until just incorporated using the lowest speed of your mixer.
6. Add the coconut cream and mix it with a spatula, using the folding technique.
7. Divide the dough into 2 portions and pour it into the prepared pans. Bake for 25-30 minutes, or until the edges are just beginning to pull away from the sides of the pan, and the top is lightly golden. A toothpick inserted in the center will come out clean.
8. Remove the cakes from the oven and allow them to cool for 5 minutes. Turn them out onto a rack to cool completely.

MAKE THE BUTTERCREAM

1. Using an electric mixer, combine butter, powdered sugar, and vanilla extract until light, pale, and creamy. Use high speed in this process.
2. Add the melted white chocolate and coconut cream and mix until stiff. Add the buttercream into a piping bag so you can easily spread it on the cake.

HOW TO ASSEMBLE THE GLUTEN-FREE COCONUT CAKE

1. Place one cake layer on a serving plate. Pipe with ¼ of the frosting and you can spread it using a cream spatula.
2. Place the other layer on top; spread the top and sides with the rest of the frosting. Sprinkle toasted coconut over the top and sides.
3. Piping some decorations on the top of the cake using buttercream.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free coconut cake, please see the complete recipe below.

TIPS FOR MAKING THE BEST GLUTEN-FREE COCONUT CAKE 

Allow the cakes to cool - Allow the cakes to cool completely before adding the frosting. It will melt.

Line cake pans - Line your cake pans with parchment paper to avoid the cakes from sticking to the bottom.

Use a toothpick - Use a toothpick to check that the cake is cooked through.

HOW DO I STORE GLUTEN-FREE COCONUT CAKE?

Store the gf coconut cake in an airtight container for up to 3 days in the refrigerator.

CAN I FREEZE GLUTEN-FREE COCONUT CAKE?

Yes, freeze it in an airtight container for under 3 months. I suggest you don't frost it if it is for a special occassion. If it is for your own use freeze individual slices you can take out as required.

CAN YOU MAKE THIS GLUTEN-FREE COCONUT CAKE AHEAD OF TIME?

Yes, you can store it in the fridge for up to 3 days. Alternatively, freeze it for up to 3 months if you intend on using it at a later stage.

WHAT SUBSTITUTIONS / REPLACEMENTS CAN I MAKE IN THIS GLUTEN-FREE COCONUT CAKE?

Add fresh fruit - You can add fresh fruit like crushed pineapple, strawberries, or raspberries into the batter.

Add chocolate - You can also add chocolate chips to the batter.

Add whipped cream - You can add whipped cream to the cake too, as part of the decorations.

CAN I REPLACE COCONUT FLOUR WITH SOMETHING ELSE?

I would not recommend using any other flour. It needs to be coconut flour. Coconut flour has more fiber than other flours. It needs more liquid to make the cake than other cake recipes do. 

WHAT KIND OF GRANULATED SWEETENER WORKS THE BEST?

You can try using the following granulated sweeteners: cane sugar, coconut sugar, allulose, xylitol, or erythritol. 

HOW DO YOU MAKE CAKE LAYERS?

Instead of making the cake in two 8-inch round cake pan you can place it in one 9-inch cake pan and then cut it into two. Allow it to cool completely prior to cutting it.

 Did you make this gluten-free coconut cake recipe? Please leave me a comment below letting me know what you thought.