A deliciously tender gluten-free coconut cake that is drizzled in a coconut glaze, and is bursting with coconut flavor. If you’re a fan of coconut, you’ll love a slice of this coconut cake along with a cup of tea. Totally dairy-free too.
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- Delicious Coconut Cake for Breakfast, Tea or Dessert
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Coconut Cake (Step by Step):
- 8. Cool Cake Completely
- 9. Prepare Glaze
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Cakes You’ll Love:
- Gluten-Free Desserts to Make:
- Gluten-Free Coconut Cake (Dairy-Free)
Delicious Coconut Cake for Breakfast, Tea or Dessert
Hey coconut lovers, you’re going to love this super easy gluten-free coconut cake – it’s flavorful with a moist crumb and just delicious!
You can enjoy this moist cake for breakfast, with a cup of tea or as a light dessert! It’s simple enough to eat it anytime, but also looks fancy enough with the glaze to enjoy on a special occasion!
Why This Recipe Works:
- Simple Ingredients: The main ingredients you need for this gluten-free coconut cake recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing the cake is just a matter of mixing the wet ingredients and dry ingredients, then baking until ready before drizzling a glaze over.
- Totally Gluten-Free & Dairy-Free: The best part is that this coconut pound cake recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a gluten-free diet can enjoy it without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this easy gluten-free coconut cake recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar, or coconut sugar (just note that the darker the sugar used, the darker the color of the cake batter). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. You can also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
- Eggs: Eggs are essential in this recipe, because they help to bind the ingredients together as well as help the batter to rise. I do NOT recommend substituting the eggs in this case.
- Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (which is basically a gluten-free 1:1 substitute for regular all-purpose flour) that is made of lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) as that will result in a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Unsweetened Shredded Coconut: Make sure to use unsweetened shredded coconut as we will already be adding sugar in.
- Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until super fine and can easily be dissolved to create a smooth glaze. You can either buy storebought powdered sugar, or make it your by processing white sugar until you get a super fine texture. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Coconut Extract: I like adding a bit of coconut extract for a little more coconut flavor. Feel free to leave it out or use vanilla extract instead if you prefer.
- Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk or coconut milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
How to Make Gluten-Free Coconut Cake (Step by Step):
1. Preheat and Grease
Preheat the oven to 325F. Prepare a 9-inch bundt pan by spraying with nonstick baking spray.
2. Beat Butter and Sugar
In a mixing bowl add the sugar and dairy-free butter. Beat with a hand mixer on medium speed until fluffy and the color of the butter has paled.
3. Add Eggs
While mixing, add in each egg, one at a time until completely combined. Scrape down the sides of the bowl if necessary as you add the eggs.
4. Add Dry Ingredients
Add in the gluten-free measure-for-measure flour, xanthan gum, and salt. Mix on a lower speed with hand mixer until JUST combined.
At this point you don’t want to overmix the batter.
5. Fold in Shredded Coconut
Use a rubber spatula to fold in 1 cup of the shredded coconut.
6. Coat Pan with Shredded Coconut
Take the other ¼ cup of the shredded coconut and coat the inside of the bundt pan with it. Shake out any excess if needed.
7. Transfer Batter to Pan
Transfer the cake batter into the prepared bundt pan. Bake in the oven for 50-55 minutes or until a toothpick is inserted and comes out clean and the cake is golden brown.
8. Cool Cake Completely
Once removed from the oven, let the gluten-free coconut cake cool for 15 minutes in the pan.
Then flip the bundt cake onto a cooling rack or serving plate and let cool completely for another hour.
9. Prepare Glaze
While the cake is cooling, create the glaze if desired. In a mixing bowl add the powdered sugar, coconut extract and 2 tablespoons of almond milk.
Whisk together until you get a smooth glaze. If a little too thick add in another ½ -1 tablespoon of almond milk.
10. Pour Glaze Over Cakes
Pour the glaze on the top of the cake and top with the shredded coconut or toasted coconut flakes if you wish. Let glaze set.
11. Slice and Enjoy
Slice into the coconut cake and enjoy!
Dish by Dish Tips/Tricks:
- Swap Glaze for Frosting: Feel free to use a cream cheese frosting instead of the glaze specified in the recipe.
- Make a Loaf: If you prefer, you can bake a coconut loaf instead. Simply transfer the batter to a 9″x5″ loaf pan and bake at 350F for 50 to 55 minutes until a toothpick inserted in the middle comes out clean.
- Make Muffins: To make muffins, divide the batter between the cavities of a regular muffin pan and then bake at 350F for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
- Make a Layer Cake: To make a layer cake, bake the batter in a 6-inch round cake pan or springform pan and then bake the batter at 350F for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Slice the cake into two or three even cake layers and fill each layers with glaze.
Recipe FAQs:
To store, place the gluten-free coconut cake in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 5 days.
To freeze, wrap the coconut cake in plastic wrap and store in the freezer for up to 2 months. Let the frozen cake thaw overnight in the refrigerator before slicing and eating.
Other Gluten-Free Cakes You’ll Love:
Gluten-Free Desserts to Make:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Coconut Cake (Dairy-Free)
- Total Time: 2 hours 35 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
A deliciously tender gluten-free coconut cake that is drizzled in a coconut glaze, and is bursting with coconut flavor. If you’re a fan of coconut, you’ll love a slice of this coconut cake along with a cup of tea. Totally dairy-free too.
Ingredients
For the Cake Batter:
- 1 1/2 cups sugar
- 2 cups unsalted dairy-free butter
- 8 eggs
- 3 1/4 cup gluten-free measure-for-measure flour
- 3/4 teaspoon xanthan gum
- 1 teaspoon salt
- 1 cup and 1/4 cup unsweetened shredded coconut, separated
Coconut Glaze + Topping (Optional)
- 1 1/2 cups powdered sugar
- 1/2 teaspoon coconut extract
- 2 1/2 tablespoons unsweetened almond milk
- 1/4 cup unsweetened shredded coconut, for sprinkling
Instructions
- Preheat and Grease: Preheat the oven to 325F. Prepare a 9-inch bundt pan by spraying with nonstick baking spray.
- Beat Butter and Sugar: In a mixing bowl add the sugar and dairy-free butter. Beat with a hand mixer on medium speed until fluffy and the color of the butter has paled.
- Add Eggs: While mixing, add in each egg, one at a time until completely combined. Scrape down the sides of the bowl if necessary as you add the eggs.
- Add Dry Ingredients: Add in the gluten-free measure-for-measure flour, xanthan gum, and salt. Mix on a lower speed with hand mixer until JUST combined. At this point you don’t want to overmix the batter.
- Fold in Shredded Coconut: Use a rubber spatula to fold in 1 cup of the shredded coconut.
- Coat Pan with Shredded Coconut: Take the other ¼ cup of the shredded coconut and coat the inside of the bundt pan with it. Shake out any excess if needed.
- Transfer Batter to Pan: Transfer the cake batter into the prepared bundt pan. Bake in the oven for 50-55 minutes or until a toothpick is inserted and comes out clean and the cake is golden brown.
- Cool Cake Completely: Once removed from the oven, let the gluten-free coconut cake cool for 15 minutes in the pan. Then flip the bundt cake onto a wire rack or serving plate and let cool completely for another hour.
- Prepare Glaze: While the cake is cooling, create the glaze if desired. In a mixing bowl add the powdered sugar, coconut extract and 2 tablespoons of almond milk. Whisk together. If a little too thick add in another ½ -1 tablespoon of almond milk.
- Pour Glaze Over Cake: Pour the glaze over the bundt cake and top with the shredded coconut. Let glaze set.
- Enjoy: Slice into the cake and enjoy!
Notes
Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar, or coconut sugar (just note that the darker the sugar used, the darker the color of the cake batter). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You can also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
Eggs: Eggs are essential in this recipe, because they help to bind the ingredients together as well as help the batter to rise. I do NOT recommend substituting the eggs in this case.
Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (which is basically a gluten-free 1:1 substitute for regular all-purpose flour) that is made of lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) as that will result in a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Unsweetened Shredded Coconut: Make sure to use unsweetened shredded coconut as we will already be adding sugar in.
Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until super fine and can easily be dissolved to create a smooth glaze. You can either buy storebought powdered sugar, or make it your by processing white sugar until you get a super fine texture. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Coconut Extract: I like adding a bit of coconut extract for a little more coconut flavor. Feel free to leave it out or use vanilla extract instead if you prefer.
Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk or coconut milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
Storing/Freezing: To store, place the gluten-free coconut cake in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 5 days. To freeze, wrap the coconut cake in plastic wrap and store in the freezer for up to 2 months. Let the frozen cake thaw overnight in the refrigerator before slicing and eating.
- Prep Time: 25 mins
- Cooling Time: 1 hour 15 mins
- Cook Time: 55 mins
- Category: Cakes
- Method: Baking
- Cuisine: American
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