Tropical Coconut Dream Cake

Tropical Coconut Dream Cake

Enjoy this moist coconut cake made with gluten-free flour and sweet shredded coconut flakes for a tropical delight.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 10

Course: Dessert

Calories: 400

Ingredients Method Notes

Ingredients

  

• 2 ½ cups gluten-free flour
• ½ cup sweetened shredded coconut flakes
• 2 tsp baking powder
• 1 tsp salt
• 1 ½ cups sugar
• 4 eggs (room temp)
• ¼ cup vegetable oil
• ¾ cup full fat coconut milk
• 1 ½ tsp vanilla extract
• 1 tsp coconut extract

Method

 

1. Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, shredded coconut, baking powder, and salt.
3. In a large bowl, mix eggs and sugar until combined. Add coconut milk, vegetable oil, vanilla extract, and coconut extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Pour batter evenly into prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
7. Prepare frosting: Beat butter and cream cheese until fluffy. Gradually add powdered sugar, then vanilla, salt, and coconut milk until smooth.
8. Once cakes are fully cooled, assemble by frosting between layers and over the entire cake.

Notes

– Use full-fat canned coconut milk for the richest flavor and texture.
– Ensure eggs and coconut milk are at room temperature for best incorporation.
– For extra coconut flavor, toast the shredded coconut lightly before adding.
– Don’t overmix the batter after adding dry ingredients to maintain a tender crumb.

Allergens: Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The success of this Tropical Coconut Dream Cake hinges on a few key techniques that ensure a moist, tender crumb and a distinct coconut flavor. Firstly, using room temperature eggs and coconut milk is crucial. Room temperature ingredients emulsify more easily, creating a smoother batter that bakes evenly. Cold liquids can cause the fats to seize, resulting in a denser cake. Secondly, the combination of full-fat coconut milk and vegetable oil provides ample moisture and richness, preventing the gluten-free flour from drying out. Gluten-free flours can sometimes absorb more liquid, so ensuring adequate fat and moisture is vital. The shredded coconut flakes not only add texture but also infuse the cake with concentrated coconut flavor as they bake. Lastly, the precise ratio of baking powder to flour is important for lift. Gluten-free baked goods can sometimes be heavy, so the leavening agent needs to be balanced correctly with the flour blend to achieve a light, airy texture without sacrificing structure.

Troubleshooting

• Cake is dry and crumbly: This often happens with gluten-free cakes. Ensure you measured the flour accurately (spoon and level method). Using full-fat coconut milk and not overbaking are also key. Try reducing the baking time by a few minutes next time.
• Cake is too dense: Ensure your eggs and coconut milk were at room temperature. Overmixing the batter after adding wet ingredients can also develop toughness in gluten-free flours. Mix only until just combined.
• Coconut flavor is weak: Ensure you are using full-fat coconut milk, not light. Toasting the shredded coconut flakes lightly before adding them to the batter can also intensify their flavor.
• Cake sinks in the middle: This can be due to underbaking or too much leavening. Make sure a toothpick inserted into the center comes out clean. Ensure your baking powder is fresh.

Substitutions

• Gluten-free flour blend: A good quality all-purpose gluten-free flour blend containing xanthan gum will work. Results may vary slightly depending on the blend’s composition.
• Vegetable oil: Melted coconut oil or a neutral-flavored oil like canola or grapeseed oil can be used. This will slightly alter the fat profile and potentially the flavor.
• Full fat coconut milk: Canned full-fat coconut milk is best for richness. In a pinch, you could use regular milk or a dairy-free alternative like almond milk, but the cake will be less rich and moist.
• Sweetened shredded coconut flakes: Unsweetened shredded coconut can be used, but you may need to slightly increase the sugar in the recipe to compensate for the lack of sweetness.

Pro tips

• Use full-fat canned coconut milk for the richest flavor and texture.
• Ensure eggs and coconut milk are at room temperature for best incorporation.
• For extra coconut flavor, toast the shredded coconut lightly before adding.
• Don’t overmix the batter after adding dry ingredients to maintain a tender crumb.

Enjoy this delightful gluten-free coconut cake, a guaranteed crowd-pleaser that’s both easy to make and incredibly delicious. Feel free to add a touch of lime zest for a tropical twist!

Try this next: OMG! The BEST Almond Flour Carrot Cake!

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