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Easy GF Coconut Cake

Easy GF Coconut Cake

Get ready to indulge in a slice of paradise with our Easy Gluten-Free Coconut Cake! This delightful dessert is not only a treat for the taste buds but also a breeze to whip up, taking just 40 minutes from start to finish. Imagine the sweet aroma of coconut wafting through your kitchen as you create a fluffy, moist cake that everyone will love—gluten-free or not! Perfect for any occasion, this cake will have your friends and family asking for seconds. So, roll up your sleeves and let’s dive into this deliciously simple recipe that promises to impress!

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Gluten-Free
Serves: 8 servings

Ingredients

  1. 1 1/2 cups gluten-free all-purpose flour
  2. 1 cup granulated sugar
  3. 1/2 cup unsweetened shredded coconut
  4. 1/2 cup coconut milk
  5. 1/2 cup unsalted butter, melted
  6. 2 large eggs
  7. 1 tsp baking powder
  8. 1/2 tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or cooking spray and line the bottom with parchment paper for easier removal.
  2. In a large mixing bowl, combine 1 1/2 cups of gluten-free all-purpose flour, 1 tsp of baking powder, and 1/2 tsp of salt. Whisk these dry ingredients together until they are well combined and set aside.
  3. In another mixing bowl, beat together 1 cup of granulated sugar and 1/2 cup of melted unsalted butter until the mixture is smooth and creamy.
  4. Add 2 large eggs to the sugar and butter mixture, one at a time, mixing well after each addition. Make sure the eggs are fully incorporated before adding the next one.
  5. Stir in 1/2 cup of coconut milk into the wet mixture until everything is well blended.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay. Fold in 1/2 cup of unsweetened shredded coconut to add texture and flavor.
  7. Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
  8. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
  10. Once the cake is completely cool, you can frost it with your favorite gluten-free frosting or serve it plain, garnished with additional shredded coconut if desired.

Tips

  1. Measure Accurately: Ensure that you measure your gluten-free flour correctly. Too much flour can make the cake dense, while too little can affect its structure.
  2. Room Temperature Ingredients: For the best results, use room temperature eggs and coconut milk. This helps create a smoother batter and a fluffier cake.
  3. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a tough cake.
  4. Parchment Paper: Lining the bottom of your cake pan with parchment paper not only makes for easy removal but also helps prevent the cake from sticking.
  5. Cooling: Allow the cake to cool in the pan for a short time before transferring it to a wire rack. This helps maintain its shape and prevents it from breaking apart.
  6. Frosting Options: Consider using a light coconut cream frosting or a simple glaze to enhance the coconut flavor. You can also top it with fresh fruit for a refreshing twist!
  7. Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 35g

Protein: 4g

Fat: 19g

Saturated Fat: 13g

Cholesterol: 75mg

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