Gluten-Free Dairy-Free Coconut Cake

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This moist gluten-free dairy-free coconut cake is fluffy, tender, and full of fresh coconut and vanilla flavor. A stunning spring dessert perfect for Easter, Mother's Day, or anytime coconut cravings hit.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: Healthy

Keyword: Gluten-Free Dairy-Free Coconut Cake

Servings:

Calories: 259kcal

Equipment

Cake stand
2 8-inch round cake pans
Parchment paper
hand mixer

Ingredients

2 cups 1:1 gluten-free flour
1 tbsp Baking powder
1 tsp Baking soda
1 tbsp Xantham gum
1/2 tsp Salt
1 1/2 cup Allulosse or powdered sugar
1 cup sweetened shredded coconut, plus 2-3 cups for garnish
1 cup Coconut milk full fat
3/4 cup Avocado oil
4 Eggs
2 tsp Vanilla extract

Dairy-Free Buttercream

16 tbsp Vegan butter softened
4 cups Allulosse or 5 cups powdered sugar
4 tbsp Full-fat coconut milk
2 tsp Vanilla extract

Instructions

Step 1. Preheat oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray, line with parchment paper.
2. Step 2. In a large bowl, sift together the flour, baking powder, xanthan gum, baking soda, and salt. Add the shredded coconut and sugar, stir to combine. Add the coconut milk, oil, eggs, and vanilla, stir until thoroughly combined.
3. Step 3. Divide the batter evenly between the two prepared pans, spread into an even layer. Bake cake until a deep golden brown, and a toothpick inserted in the center comes out clean, 30-35 minutes.
4. Step 4. Remove the baked cakes from the oven, place on wire rack to cool for 10-15 minutes. Run a knife along the outer edge of the pan to loosen the cakes. Invert cakes onto wire racks, continue to cool at room temperature until completely cool, about an hour.
5. Step 5. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until smooth and creamy, 2-3 minutes, scraping down the bowl and whisk once during mixing. Add the powdered sugar, mix on low until the mixture begins to come together, increasing the speed to medium high until well combined, frosting will be thick. Add 1-2 tablespoons of coconut milk and the vanilla extract, mix on medium until thoroughly incorporated. Add 1-2 tablespoons of coconut milk if needed for desired consistency. Cover until ready to use.
6. Step 6. To assemble cake, place one cake round on a cake stand or plate. Top with ¾- 1 cup of frosting, spreading into an even layer. Place second cake, ensuring cake is centered and straight. Top the top and sides of the cake with the remaining buttercream. Top with the sweetened flaked coconut, press gently to help adhere. Cover and store it in the refrigerator, allow cake to set at room temperature for 30 minutes before serving.

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