Best 2 Gluten Free Coconut Layer Cake Recipes
Gluten-free coconut layer cake is a delightful dessert that combines the tropical flavors of coconut with the fluffy texture of a classic layer cake. The key to making a successful gluten-free coconut layer cake lies in using alternative flours such as almond flour, coconut flour, or a combination of both. These flours provide a light and airy texture while keeping the cake gluten-free. The coconut flavor is infused into the cake batter, frosting, and often the filling, creating a rich and satisfying dessert that is perfect for any occasion. This article will explore the various gluten-free coconut layer cake recipes available, providing detailed instructions and helpful tips to ensure a perfect outcome every time.
Here are our top 2 tried and tested recipes!
GLUTEN-FREE COCONUT CAKE
I made this for my mom's 65th birthday and frosted it with a simple vanilla buttercream. No one can tell it's gluten free!
Provided by Christy E.
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 35.2 g, Cholesterol 46.5 mg, Fat 22.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 6.3 g, Sodium 355.3 mg, Sugar 21.2 g
GLUTEN-FREE COCONUT LAYER CAKE
Provided by Zoe Singer
Categories Cake Mixer Dessert Bake Kid-Friendly Wheat/Gluten-Free Coconut Anniversary Birthday Shower Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes one three-layer (9-inch) cake; 12 servings
Number Of Ingredients 17
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.
Tips:
- Always use fresh, shredded coconut for the best flavor. You can also use unsweetened desiccated coconut, but be sure to hydrate it in warm water before using.
- If you don't have coconut milk, you can use a mixture of almond milk and cream. Just be sure to adjust the amount of sugar accordingly, as almond milk is sweeter than coconut milk.
- Be careful not to overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Don't overbake the cake, or it will be dry.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- For a richer frosting, use full-fat coconut milk instead of light coconut milk.
- If you want a lighter frosting, you can use a mixture of coconut milk and Greek yogurt.
- Decorate the cake with your favorite toppings, such as shredded coconut, toasted coconut flakes, or fresh fruit.
Conclusion:
This gluten-free coconut layer cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, fluffy texture and rich coconut flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this gluten-free coconut layer cake a try. You won't be disappointed!
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