Coconut Cake

Introduction: Coconut Cake

About: I'm a GF baker, teenager, bossy older sister, college student. On my blog, I post delicious and easy gluten-free baked goods.

This recipe makes a very light, fluffy, and sweet gluten free coconut cake (that can be made refined sugar free and dairy free as well). This cake would be delicious topped with vanilla cream cheese frosting, coconut frosting, or chocolate frosting. The frosting I used for this cake was this Chocolate Buttercream Frosting.

If you have any questions about the recipe, please comment below!

Step 1: Ingredients


  • ¾ cup rice flour
  • ¾ cup cornstarch, tapioca starch, or potato starch
  • 2 tablespoons coconut flour
  • 1 teaspoon guar gum or xanthan gum
  • ¼ cup sugar (for refined sugar free version skip the sugar and add ¼ cup more honey instead)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup honey
  • ¼ cup coconut oil (not coconut butter)
  • ¼ cup butter (for dairy free version use coconut butter or olive oil)
  • 1 large egg
  • 1 cup coconut milk (from the carton, not the can)
  • 1 tablespoon vanilla extract
  • 3 tablespoons sour cream (for dairy free version use mayonnaise--adds moistness)
  • 1 tablespoon apple cider vinegar
  • ½ cup coconut, lightly toasted in oven

Step 2: Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease two 8 inch springform cake pans.
  3. Combine the dry ingredients in a medium sized bowl (rice flour, cornstarch, coconut flour, guar gum, sugar, salt, baking powder, and baking soda). Set aside.
  4. Melt the honey, coconut oil, and butter together in a small saucepan on medium low heat or in the microwave.
  5. While the honey/oil/butter is melting, use your electric mixer to blend together the egg, coconut milk, vanilla extract, sour cream, and apple cider vinegar.
  6. Add the melted honey, coconut oil, and butter.
  7. Beat until combined.
  8. Add the dry ingredients and the lightly toasted coconut.
  9. Stir until just combined.
  10. Divide the batter evenly between the two cake pans.
  11. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
  12. Cool the cakes completely before frosting with frosting of choice.
  13. Sprinkle with more toasted coconut.
  14. Best served the day it is baked, but you can serve it the next day.

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    4 years ago

    Looks delicious! It would be great to see some process shots for your next project!! :)