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Gluten Free Coconut Cake Recipe Easy

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Gluten Free Coconut Cake based on Bobby Flay's Toasted Coconut Cake
Gluten Free Coconut Cake based on Bobby Flay's Toasted Coconut Cake from cupcakesandkalechips.com

Description

If you are looking for a delicious and easy gluten-free cake recipe, this Gluten-Free Coconut Cake is perfect for you. The cake is moist, fluffy, and full of coconut flavor. It is perfect for any occasion or just a sweet treat for yourself.

Prep Time

Preparation time for this cake is approximately 20 minutes.

Cook Time

Cooking time for this cake is approximately 30 minutes.

Ingredient

The ingredients needed for this recipe include:
  • 2 cups gluten-free flour
  • 1 cup sugar
  • 1 cup unsweetened shredded coconut
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup coconut milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Equipment

You will need the following equipment to make this cake:
  • Two 9-inch cake pans
  • Mixing bowls
  • Whisk or electric mixer
  • Cake stand or plate

Method

Follow these simple steps to make this delicious cake:
  1. Preheat the oven to 350°F (175°C).
  2. Grease two 9-inch cake pans with cooking spray and set aside.
  3. In a mixing bowl, whisk together the gluten-free flour, sugar, shredded coconut, baking powder, baking soda, and salt until well combined.
  4. In a separate mixing bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until well combined.
  5. Pour the wet mixture into the dry mixture and whisk until smooth.
  6. Divide the batter evenly between the two prepared cake pans.
  7. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool completely on a wire rack before frosting.
  9. Once cooled, frost the cake with your favorite frosting and sprinkle with additional shredded coconut if desired.
  10. Enjoy!

Notes

This cake is best served at room temperature. You can store the cake covered in the refrigerator for up to 3 days.

Nutrition Info

This recipe yields 12 servings. Each serving contains the following:
  • Calories: 280
  • Total Fat: 14g
  • Saturated Fat: 9g
  • Cholesterol: 35mg
  • Sodium: 386mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 2g
  • Sugars: 21g
  • Protein: 3g

Recipes FAQ

Can I use regular flour instead of gluten-free flour?

Yes, you can use regular flour instead of gluten-free flour if you do not have any dietary restrictions.

Can I use a different type of milk instead of coconut milk?

Yes, you can use any type of milk you prefer, such as almond milk or dairy milk.

Can I use sweetened shredded coconut instead of unsweetened?

Yes, you can use sweetened shredded coconut, but be aware that it will make the cake sweeter.

Recipe Tips

  • Make sure all of your ingredients are at room temperature before beginning the recipe.
  • For a lighter cake, you can substitute half of the gluten-free flour with almond flour.
  • To make this cake vegan, you can substitute the eggs with 2 flax eggs and use a vegan frosting.
  • If you do not have two cake pans, you can bake the cake in one pan and then cut it in half to make two layers.
  • You can toast the shredded coconut in a pan over medium heat until golden brown for added flavor and texture.

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