Moist Gluten-Free Double Coconut Cake
This is the most tender and moist gluten-free coconut cake! Made with unsweetened shredded and coconut flour, it is ultra fluffy and bursting with coconut flavor. Versatile as a 2-layer cake or a 3-layer cake, using whatever pans you have on hand!
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 135 g Bob’s Red Mill tapioca flour
- 105 g Bob's Red Mill coconut flour
- 55 g Bob's Red Mill cassava flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 5 large egg whites (room temperature)
- ½ teaspoon cream of tartar
- ½ cup unsalted butter
- 42 g coconut oil (room temperature. I recommend unrefined as it will add more coconut flavor, but refined works too)
- 375 g granulated sugar
- 1½ teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 300 g full-fat canned coconut milk (room temperature and well-mixed)
- 85 g unsweetened shredded coconut
- 1 batch coconut cream cheese frosting
Instructions
- 1
Preheat the oven to 350°F. Lightly grease and line the bottom of three 8-inch cake pans with parchment paper. See note about using different sizes of cake pans or baking just two layers.
- 2
In a medium bowl, sift together coconut flour, tapioca flour, cassava flour, baking powder, baking soda, and salt. Set aside.
- 3
Using a hand mixer or whisk, beat the egg whites and cream of tartar in a medium bowl, starting on low speed and increasing to high speed until soft peaks form. When the beater is pulled out a peak should rise and the very tip should fall. Set aside.
- 4
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, cream the butter, coconut oil, and granulated sugar until light and fluffy, scraping down the sides as needed, 3-4 minutes.
- 5
Mix in the vanilla and coconut extracts until combined.
- 6
With the mixer on low speed, alternate adding the coconut milk and the flours in 2 parts each, scraping down the sides as needed, and mixing until well combined.
- 7
Mix in the shredded coconut until well combined. Using a silicone spatula, fold in ⅓ of the whipped egg whites to loosen the batter. Then carefully fold in the remaining whipped egg whites until just combined.
- 8
Divide the batter evenly between your prepared cake pans, smoothing out the top. Bake for 24-26 minutes for an 8-inch 3-layer cake. See note about bake times for different sizes of pans or for baking a 2-layer cake. A toothpick inserted into the center should come out clean, the center should just spring back when gently touched, and the edges just barely golden brown.
- 9
Remove from oven and let cool in the pan for 10 minutes, then overturn the cake onto a wire rack to cool completely. To do this, I place a large wire rack or sheet pan over the baking pan and, holding it together, carefully flip the cake to release. Peel off the parchment paper, then place a wire rack over the top, and carefully flip it right side up.
- 10
Once cool, make the cream cheese frosting according to the ingredients and steps in this recipe.
- 11
Frost the cake. Spread ½ cup of frosting between each layer. spread a very thin layer of frosting on the top and side. Use a bench scraper or offset spatula to smooth and scrape the frosting off the sides. This is the crumb coat to keep the crumbs off your final pretty frosting layer. Chill the cake for 15 minutes. Spread remaining frosting over the cake, smoothing it using an offset spatula. Using the palm of your hand, gently press the unsweetened shredded coconut all over the sides and top of your cake. For those coconut-skeptics, try toasting the coconut before pressing it onto the cake for a crunchier texture and more nutty flavor. Slice and serve.