This Gluten-Free Coconut Cake is a moist coconut flour cake perfect for any occasion.
Plus, this gluten-free coconut flour cake is also keto-friendly and dairy-free, so keep reading to learn more.
This moist gluten-free coconut flour cake is perfect for coconut lovers!
What’s better than a coconut cake filled with toasted coconut and coconut cream?
Is Coconut Flour Gluten-Free?
Coconut flour is a low-carb, gluten-free flour.
It’s also a very healthy flour high in fiber, protein, and nutrients. It’s perfect for baking low-carb, gluten-free recipes like gluten-free cakes or gluten-free cookies.
Coconut flour also adds a delicious coconut flavor to your baked goods, perfect for this coconut cake recipe.
How To Make A Gluten-Free Coconut Cake
It’s very simple to make gluten-free coconut cake using basic coconut ingredients.
- Coconut flour – make sure you are using fresh flour, with no lumps for precision.
- Unsweetened desiccated coconut – some coconut contains added sugar, so check the ingredient list.
- Coconut cream – I love to use full-fat canned coconut cream to enhance the coconut flour of this raspberry coconut cake, but heavy cream works as well.
- Melted coconut oil or melted butter.
- Shredded coconut
- Large eggs – at room temperature.
- Vanilla extract
- Granulated sweetener of choice – use Erythritol or any other keto sugar-free crystal sweetener you like for a keto cake.
- Baking powder
- Coconut extract for enhancing the coconut flavor of the cake.
Making The Cake Batter
First, in the bowl of a stand mixer, beat eggs and granulated sweetener until fluffy and lighter in color. It takes about 1 minute at high speed.
Next, add coconut cream, melted coconut, melted butter, vanilla extract, and coconut extract. Beat on low speed until just combined.
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Finally, add the coconut flour, baking powder, and shredded coconut and beat on low speed again until the batter is well combined.
Keep in mind that coconut flour cake batter is slightly thicker and grainy in texture.
Optional Cake Add-Ons
This step is optional. You can stir in the batter some fresh fruits like:
Or some chocolate chips.
Here the gluten-free coconut cake batter is filled with juicy raspberries and dark chocolate chips.
Line a 9-inch square baking pan with lightly oiled parchment paper. Pour the batter into the cake pan and spread evenly.
Bake for 30 minutes at 350°F (180°C) or until a pick inserted in the center of the cake comes out clean.
Making Cake Layers
If you want to make a layer of cake, I recommend two options.
- Option 1: fill the pan and bake the entire recipe in a round greased 9-inch cake pan. Then, cool down the cake for a few hours at room temperature and cut the cake lengthwise to form two layers.
- Option 2: bake the recipe in two 9-inch greased round cake pans (or 8 inches for thicker layers). Set the oven on the convection mode if you are baking both layers at the same time. Then place both pans in two different oven levels – center and bottom, for example, and bake until a pick inserted in the center of the cake comes out clean. Otherwise, bake on the regular mode in the center rack of the oven and keep the over pan at room temperature while the first layer is in the oven.
Cool the cake layers down on a cooling rack at room temperature for about 1 hour before frosting or adding any toppings.
You can serve this coconut flour cake on its own or with some delicious toppings like:
- Whipped cream
- Toasted coconut
- Powdered sugar
- Homemade caramel sauce
If you are making a layer cake, use buttercream frosting to assemble the cake layers.
Frequently Asked Questions
Can I replace coconut flour with something else?
No, unfortunately, the recipe won’t work with gluten-free all-purpose flour or almond flour.
In fact, coconut flour contains four times more fiber than other classic flour, and therefore it requires more liquid in the batter to create a moist cake.
Can I add pineapple?
Yes, you can add crushed pineapple pieces to the cake batter.
Can I make a layered cake with this gluten-free cake recipe?
Absolutely! You can use this recipe to make two 9-inch layers of cake and assemble them.
What kind of granulated sweetener works the best?
You can use cane sugar, coconut sugar, or any sugar-free granulated sweetener like allulose or xylitol, or erythritol.
Coconut flour is diabetic-friendly, and if you are using one of the sugar-free sweeteners, the cake will be keto-friendly.
More Gluten-Free Cake Recipes
If you love gluten-free baking recipes using healthier low-carb flours, I recommend also trying:
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Gluten-Free Coconut Cake
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Posted In:Clean EatingDairy freeGluten freeKetoPaleoVegetarianCoconutCoconut CreamCoconut FlourEggRaspberryBakingDairy-Free OptionGluten-FreeGrain-FreeLow-CarbNut-FreePaleoBreakfastDessertEasy
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