About the Recipe
Indulge in this Gluten-Free Heavenly Coconut Cake, a tropical escape that transports you to a sun-soaked beach with every bite. Its deep, authentic coconut flavor is a rich and immersive experience that tantalizes your taste buds and evokes the essence of a breezy island paradise. Crafted to perfection, this cake showcases the natural sweetness and creaminess of coconut, complemented by a light and fluffy texture.
This cherished favorite is perfect for any occasion, from festive gatherings to casual family dinners. It invites conversation and connection, as loved ones share their delight in every bite. Gather your ingredients, unleash your inner baker, and embark on this culinary journey that promises to bring a slice of paradise to your home. With each forkful, you’ll dream of sandy beaches and swaying palms, making it a delightful escape from the everyday.
Ingredients
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk, room temperature/ buttermilk
8 ounces sour cream, room temperature
1 teaspoon coconut extract
½ cup sweetened shredded coconut
Zest of 4 large limes
Frosting
1 (8-ounces) package cream cheese, softened
1 stick butter, softened
3 tablespoons coconut milk
3 cups powdered sugar
1 ½ cups sweetened shredded coconut
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Grease two 8-inch round cake pans with butter and line them with parchment paper. Grease the parchment paper with butter and dust it with flour.
In a large bowl, using a hand mixer or a stand mixer with the whisk attachment, cream butter and sugar until light and fluffy, approximately 3 minutes.
With the mixer on medium speed, add eggs one at a time, scraping down the bowl once during mixing. Add vanilla and almond extracts and mix until combined.
In a separate bowl, whisk together flour, baking soda, and salt. With the mixer on low speed, add the dry ingredients and buttermilk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just combined, then fold in the coconut with a rubber spatula.
Pour the batter evenly into the prepared pans and smooth the top with a knife. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, approximately 50 minutes.
Allow the cakes to cool in the pans on wire racks for 30 minutes, then invert the cakes onto the racks to cool completely.
Frosting
In a large bowl, utilizing a hand mixer, combine cream cheese, butter, and coconut milk until the mixture is smooth and fluffy. Gradually incorporate powdered sugar, ensuring a creamy consistency.
Spread a layer of coconut frosting over one round cake layer, followed by placing the second cake layer on top. Frost the top and sides of the cake, then generously sprinkle coconut over the entire surface. Finally, press the coconut firmly onto the sides of the cake.
Notes