Recipes, Special Diets on March 25, 2012 by

Gluten Free Coconut Layer Cake

This delicious cake recipe comes from April Peveteaux of Gluten is My Bitch. April Peveteaux launched Gluten Is My Bitch after being diagnosed with Celiac disease and refusing to give up cake, donuts, pizza, and more cake. Recipe experimentation, gluten-free news, and Celiac-friendly restaurant reviews make up the irreverent blog for the g-free and those who tolerate them. Of this recipe, she writes, “I love this cake, it’s flipping delicious” and we tend to agree. Enjoy!

Gluten-Free Coconut Layer Cake

Prep time: 10 minutes Cook time: 35 minutes


  • 1 cup Butter, softened
  • 1-2/3 cups Sugar
  • 9 Eggs, at room temperature
  • ½ tsp Vanilla
  • 2 cups Coconut Flour, sifted
  • 1-½ tsp Baking Soda
  • ½ tsp Baking Powder
  • 1 tsp Salt
  • 1-1/3 cup Milk

1. Pre-heat oven to 350°F. Grease two 9-inch or 8-inch layer pans.

2. Combine butter and sugar, and beat together for about 2 minutes using electric mixer. Add eggs in one at a time and beat high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture.

3. Combine the dry ingredients together and add one cup at a time, alternating with the milk. Beat batter for about five minutes on high speed.

4. Spoon batter into the two prepared cake pans and smooth tops. Bake for 35 minutes, or until toothpick inserted into the center of cake comes out clean.

5. Place pans on wire rack and cool for 10 minutes before removing from pans. Cool cakes completely before frosting.

Makes: 16 servings

Buttercream & Coconut Frosting

Prep time: 2 minutes Mix time: 7 minutes


  • 4 cups Confectioner’s Sugar
  • 1 cup Butter, softened
  • 4 Tbsp Milk
  • 1 tsp Vanilla
  • 2 cups Coconut Flakes

1. Place butter in electric mixer and beat with paddle. Add sugar one cup at a time to combine. Add milk and vanilla and mix for 5 minutes until light and creamy.

2. After cakes have cooled, spread one layer of icing on top of cake that goes on bottom. Sprinkle coconut flakes on top, using fingers to place if necessary.

3. Place second cake on top and ice entire cake. Liberally apply coconut flakes using fingers to place.




dori says:

This looks wonderful! Thanks for sharing.

Tracy says:

This was very good. It was our first attempt at a GF cake, and I was not disappointed. The only thing that I’d say about this cake that might be slightly negative is that we needed more icing on this cake than we usually do. The texture is different (not bad, just different) and the extra icing helped hide that. Tomorrow I’m making the cake into a Tres Leches. I think it will be perfect for the sweet milk mixture.

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