Gluten-Free Coconut Cake

My daughterinlaw needs a GF diet so I made this for dessert. It is amazing! I actually had forgot to add the coconut in 10 min after I started cooking the 2 8 inch cakes and stirred it in in the oven, and it still came out moist and great! Watch the cakes after 20 minutes if you are making the 8 inch rounds. Frosted with buttercream with some of the leftover coconut milk as we also have lactose intolerant in the house. LOVE LOVE LOVE IT! I added 1/2 RedMill organic coconut flour and 1/2 RedMill 1 to 1 GF Baking flour, I omitted the xantham gum and walnuts( allergy) I'm printing up this and saving I my favorite recipe binder!

First time trying gluten/dairy free baking. Pleasantly surprised. I cut out half cup of sugar. Used Bob's Red Mill 1 to 1 baking flour. Made cupcakes. Added coconut flakes to the top of the cupcakes before baking which added some nice color to them.

I made 24 cupcakes which baked for 16 min. I followed the recommendations of others and used a mix of coconut flour and GF flour. I cut the sugar as well and didn’t think it was sweet enough. I used coconut oil instead of veg oil I really didn’t think this tasted enough like coconut. This is still a good, moist cake though. I will make it again for sure!

I used coconut oil, coconut sugar, and coconut extract. I cooked them in 2 8” round pans. They came out pretty brown but some of that is the coconut sugar. I cooked them for 35 minutes.

I used coconut oil, coconut sugar, and coconut extract. I cooked them in 2 8” round pans. They came out pretty brown but some of that is the coconut sugar. I cooked them for 35 minutes.

I FINALLY have a “go to” cake. Besides being incredibly easy to make, this cake was insanely delicious! I am dairy free and for years I’ve struggled to make a dessert my family likes. They loved this cake! Everyone went back for seconds, even my dad who only likes supermarket bakery cakes full of bad chemicals and dairy! Plus it’s gluten free. No one even believe me. Anyway. What I did was I used coconut oil, half cane sugar half coconut sugar, full fat canned coconuT, And i found a super high quality coconut extract I used. I beat the eggs separately, one at a time, with a stand mixer and added the coconut and vanilla extract to the beaten eggs (enhances the flavor). I made in 2 9” rounds in convection oven for 17 minutes. Frosted it with a homemade vegan buttercream frosting (it was drool-worthy) made of vegan butter, powdered sugar and more coconut extract. I also topped with toasted coconut shreds. It was very very sweet (the way we like it) so you could easily cut sugar in half. It was so moist it honestly didn’t even need frosting, but if you want an ultra indulgent dessert then frost it :) Can’t wait to make it again!