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Coconut Layer Cake

Contributed by: April Peveteaux from Gluten is My B*tch

I love this cake, it's flipping delicious. This recipe was not tested by Bob's Red Mill. *Indulgent* Gluten Free, High Fiber.

Cake

Buttercream & Coconut Frosting

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

Directions

Cake

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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

Step 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.

Step 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.

Step 3

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

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 16

Rating

*****

Products Used in this Recipe

Organic Coconut Flour
 Gluten Free
Organic Coconut Flour
View Details »
Baking Soda
 Gluten Free
Baking Soda
View Details »
Baking Powder
 Baking Aids
Baking Powder
View Details »
Sea Salt
 Baking Aids
Sea Salt
View Details »
Coconut Flakes
 Baking Aids
Coconut Flakes
View Details »
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Ratings & Comments (1)

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*****

1 Review

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*****
John Branca March 31, 2013
We have made this cake twice and it comes out deliciously moist and flavorful each time. The icing recipe works quite well also. Highly recommended to those who are gluten intolerant and are seeking a moist cake that is way (!) better than GF box mixes.

Nutritional Information

Serving Size: 1 slice (156g)
Recipe Yield: 16 		Amount Per
Serving 		% Daily
Value
Calories 590  
Calories from Fat 320  
Total Fat 36g 55%
Saturated Fat 24g 120%
Trans Fat 0.5g %
Cholesterol 170mg 57%
Sodium 370mg 15%
Potassium mg %
Total Carbohydrate 62g 21%
Dietary Fiber 7g 28%
Sugars 52g 0%
Protein 8g 0%
Phosphorus mg %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.