Gluten Free Coconut Layer Cake

Gluten-Free Coconut Layer Cake

3/4 cup unsalted butter, softened

1 1/4 cup sugar

4 eggs, plus 1 egg white

1 1/2 teaspoon vanilla

1 1/2 cup gluten-free flour blend

3 teaspoons baking powder

1/2 teaspoon baking soda

pinch of salt

1/2 coconut, unsweetened and grated

3/4 cup whole milk

3 tablespoons sour cream

Preheat oven to 350°. Grease two 8″ round cake pans and line with parchment paper. Grease the parchment and flour the pans.

In a small bowl, whisk together flour blend, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs one at a time, mixing well after each addition. Mix in vanilla. With the mixer running on low, add in the dry ingredients and coconut. Stir in the milk and sour cream. Mix until just combined. Divide the batter evenly into the prepared pans. Bake 10 minutes, reduce oven to 325° and bake about 15 minutes more or until a toothpick inserted in the center comes out clean. Let cakes cool completely, and transfer to the freezer to make cutting the layers in half more manageable.


3 cups powdered sugar

1 1/2 cups unsalted butter, softened

1 teaspoon vanilla

1/2 teaspoon almond flavoring

2 tablespoons whole milk

about 2 cups coconut, unsweetened and grated

In a stand mixer fitted with the paddle attachment, beat butter and sugar together until combined. Add vanilla and almond flavor and mix on high for about a minute, until light and fluffy. Gradually add milk to the mixture until it is the right consistency for spreading. Beat on high again for one minute.

To assemble the cake, cut each layer in half. Place the first layer on a cake stand or platter, and frost with a small amout of frosting, making sure to get all the way to the edges. Repeat with the next three layers. Using the remaining frosting, cover the whole cake. Press the grated coconut into the frosting–it’s yummy and it hides all manner or mistakes!