Name: Gluten Free Coconut Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup butter (melted); 1/4 cup oil; 1 2/3 cups sugar; 2/3 cups egg whites; 1/2 cup full fat plain Greek yogurt; 1 tablespoon vanilla extract; 1 1/4 teaspoon coconut extract; 1 cup full fat coconut milk; 3 cups gluten free all purpose baking flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 1/4 cups shredded sweetened coconut; 1 cup unsalted butter (softened); 1/2 cup coconut cream; 4-5 cups powdered sugar; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 2 cups shredded coconut (for decorating)

Why You’ll Love Gluten Free Coconut Cake Recipe

This cake delivers incredible texture without gluten, staying light and tender thanks to a balanced blend of fats and liquids. The coconut flavor shines in every bite, from the cake layers to the frosting and topping. It’s ideal for special occasions, yet simple enough to make at home. Plus, the recipe is flexible and can be customized with different decorations or flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:
1/2 cup butter (melted)
1/4 cup oil
1 2/3 cups sugar
2/3 cups egg whites
1/2 cup full fat plain greek yogurt
1 tablespoon vanilla extract
1 1/4 teaspoon coconut extract (or more, to taste)
1 cup full fat coconut milk
3 cups gluten free all purpose baking flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 cups shredded sweetened coconut

For the frosting:
1 cup unsalted butter (softened/room temperature)
1/2 cup coconut cream
4-5 cups powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

For decoration:
2 cups shredded coconut

Directions

Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and set aside.

In a large mixing bowl, beat the melted butter, oil, and sugar for about 30 seconds. Add the remaining wet ingredients—egg whites, Greek yogurt, vanilla extract, coconut extract, and coconut milk—and beat until well combined.

Add the gluten free flour, baking powder, baking soda, and salt. Mix until fully combined, then fold in the shredded coconut. The batter will be thick.

Divide the batter evenly among the prepared pans and smooth the tops. Bake on the center rack for 32–38 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 15 minutes, then turn them out onto a wire rack to cool completely.

To prepare the frosting, beat the softened butter for about 2 minutes until light and fluffy. Scoop the thick coconut cream from the top of a can and add it to the bowl along with powdered sugar, vanilla extract, and salt. Beat on low speed for 2–3 minutes until smooth and fluffy. Adjust consistency with more powdered sugar or a small splash of coconut liquid if needed.

Once the cake layers are completely cool, spread about 1 to 1 1/2 cups of frosting between each layer. Frost the outside of the cake evenly.

Press shredded coconut onto the sides and top of the cake for decoration. Slice and serve, optionally topped with fresh strawberries.

Servings and timing

Servings: 14
Prep time: 20 minutes
Bake time: 32–38 minutes
Total time: about 55 minutes

Variations

You can add a tropical twist by layering pineapple filling between the cake layers. For a lighter sweetness, use unsweetened shredded coconut. Toasting the coconut before decorating adds a nutty flavor and crunch. You can also make this as cupcakes by adjusting the baking time to about 18–22 minutes.

Storage/Reheating

Store the cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for 20–30 minutes before serving for the best texture. This cake does not require reheating, but individual slices can be slightly warmed if desired.

FAQs

Can I use whole eggs instead of egg whites?

Yes, but the texture may be slightly denser and less white in color.

What gluten free flour works best?

A 1:1 gluten free all-purpose baking flour blend with xanthan gum works best.

Can I make this cake dairy-free?

Yes, substitute the butter and yogurt with dairy-free alternatives.

Why is my cake dense?

Overmixing or using the wrong flour blend can lead to a dense texture.

Can I make this cake ahead of time?

Yes, you can bake the layers a day in advance and frost later.

How do I get smooth frosting?

Make sure the butter is softened and beat the frosting long enough for a fluffy texture.

Can I freeze this cake?

Yes, wrap the layers tightly and freeze for up to 2 months. Thaw before frosting.

What can I use instead of coconut extract?

You can omit it or increase vanilla extract slightly, though the coconut flavor will be milder.

How do I toast coconut?

Spread it on a baking sheet and bake at 325°F (160°C) for a few minutes until golden.

Can I make this in fewer layers?

Yes, you can bake it in two pans or even a single pan, adjusting the baking time accordingly.

Conclusion

This gluten free coconut cake is a deliciously moist and flavorful dessert that doesn’t compromise on texture or taste. With its rich coconut profile and creamy frosting, it’s a standout treat for any occasion. Whether you keep it simple or dress it up with fruit and toasted coconut, it’s sure to impress.