Description
A soft and fluffy gluten-free coconut cake layered with rich coconut buttercream and coated in shredded coconut. Perfect for celebrations or a sweet tropical dessert.
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)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line three 8-inch cake pans with parchment paper.
- In a large mixing bowl, beat the melted butter, oil, and sugar for about 30 seconds.
- Add the egg whites, Greek yogurt, vanilla extract, coconut extract, and coconut milk, then beat until combined.
- Add the gluten-free flour, baking powder, baking soda, and salt. Beat until fully combined.
- Fold in the shredded coconut until evenly distributed. 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 comes out clean.
- Let cakes cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
- For 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 to the butter along with powdered sugar, vanilla extract, and salt. Beat on low speed for 2-3 minutes until fluffy, adjusting consistency as needed.
- Once cakes are fully cooled, spread 1 to 1 1/2 cups of frosting between each layer, then frost the outside of the cake.
- Press shredded coconut onto the sides and top of the cake to decorate.
- Slice and serve, optionally topping with fresh strawberries.
Notes
- Use only the solid coconut cream from the top of the can for best frosting texture.
- Ensure cakes are completely cool before frosting to prevent melting.
- Store covered in the refrigerator for up to 4 days.
- Bring to room temperature before serving for best flavor and texture.
- Egg whites can be from fresh eggs or carton egg whites.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 48 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
