Best 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.

GLUTEN-FREE COCONUT CARROT CAKE WITH CREAM CHEESE ICING

Steps:

• Pre-heat oven to 350 degrees F.
• Grease a 9" spring-form cake pan.
• In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.
• Beat in the yogurt, vanilla, cinnamon and spice.
• Add in the baking mix and beat until combined. (The batter should be a bit thicker than wheat flour batter.).
• Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.
• Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.
• Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).
• Cool on a wire rack and frost with cream cheese icing.
• For cream cheese icing, beat the cream cheese and butter until fluffy.
• Add the vanilla.
• Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.
• Add more sugar or juice as necessary.
• Frost cooled cake.

VEGAN AND GLUTEN-FREE NAKED CAKE WITH PEACHES AND COCONUT CREAM

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 3 8-inch cake pans and line with parchment paper.
• Combine flour, sugar, baking powder, and baking soda in a large bowl. Whisk together water, oil, and vanilla extract in a second bowl. Make a well in the center of the flour mixture and pour in water-mixture. Mix well with a wooden spoon until batter is well combined, 3 to 5 minutes.
• Divide cake batter evenly into prepared cake pans. Rest for 15 minutes.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Carefully remove from oven. Cool for 5 minutes in pans and turn out onto wire racks. Cool completely before filling and decorating.
• Pour coconut cream in a mixing bowl and chill in freezer for 5 minutes. Remove from freezer and whisk in vanilla extract. Whisk in sugar gradually until stiff peaks form. Spoon coconut cream into a piping bag with a large tip.
• Place one of the cakes on a serving plate. Pipe about half of the cream in concentric circles to cover the top of the cake. Arrange half of the peaches on this first layer. Add the second cake layer and repeat, using up the rest of the cream and the peaches. Lightly dust the top of the cake with confectioners' sugar and serve.

GLUTEN-FREE CHOCOLATE CAKE WITH COCONUT

Steps:

• Place 3/4 cup cashews in a bowl and add enough water to cover; soak for 2 hours. Drain.
• Blend 1/2 cup cashews in a blender until smooth. Stir blended cashews, coconut, and 2 tablespoons agave syrup together in a bowl until smooth; press into a small cake pan.
• Blend soaked cashews in a blender until smooth. Add cocoa powder, coconut oil, and 3 tablespoons agave syrup; blend until smooth. Pour chocolate cake over cashew crust; refrigerate until set, 2 hours to overnight.

GLUTEN FREE COCONUT FLOUR ORANGE CAKE WITH COCONUT OIL FROSTING RECIPE - (4.2/5)

Steps:

• Preheat the oven to 350 degrees F. Measure out coconut oil and place in an 8"x8" pan. Place the pan in the oven to melt the coconut oil. While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together. Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet. Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone. Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack. After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice. FROSTING: Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.