Gluten-Free Moist and Dreamy Coconut Cake

Hi Bakers,

If you love coconut this is your cake! Dreaming of a soft, tropical-inspired dessert that’s both indulgent and gluten-free, this Gluten-Free Coconut Cake is about to become your new favorite. Adapted from a classic by Sally’s Baking Addiction, this two-layer treat is the perfect marriage of rich coconut flavor, creamy frosting, and pillow-soft cake layers.The secret to that extra yum? A luscious coconut syrup that’s brushed over the warm cake, locking in moisture and flavor like nothing else. It’s pure coconut bliss in every bite. Enjoy every yummy gluten-free bite! ~Carolyn

Moist & Dreamy Gluten-Free Coconut Cake (With Coconut Syrup + Cream Cheese Frosting!)

Makes one 9" square layer cake

Ingredients You’ll Need

Dry Ingredients

• 2 ¼ cups Cup4Cup multi-purpose gluten-free flour

• ¼ cup blanched almond flour

• 1 tsp sweet rice flour*

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ¾ tsp salt

Wet Ingredients

• ¾ cup butter softened

• 1 ⅔ cups granulated sugar

• 4 large eggs

• ½ cup buttermilk

• ¾ cup full-fat coconut milk (shaken)

• 2 tbsp unsweetened applesauce

• 1 tsp vanilla extract

• 1 cup sweetened shredded coconut

 Coconut Simple Syrup

• ½ cup coconut milk (liquid from can or low-fat)

• ½ cup granulated sugar

 Cream Cheese Coconut Frosting

• 6 tbsp butter, softened

• 1 (8 oz) package cream cheese

• 2 tbsp coconut milk solids ( from the top of a full-fat can of coconut milk)

• 1 tsp vanilla extract

• 3 cups powdered sugar (add more for thicker frosting)

Garnish

• Coconut chips

• Toasted coconut chips (bake at 350°F for 5–10 minutes, stir often—they toast fast!)

Instructions

1. Prep the Pans & Preheat

Preheat your oven to 350°F. Grease two 9-inch square cake pans.

2. Mix Dry Ingredients

In a medium bowl, whisk together gluten-free flour, almond flour, sweet rice flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter & Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy—about 2–3 minutes. Scrape down the bowl.

4. Add Eggs & Liquids

Add the eggs one at a time, beating well after each. Then mix in the buttermilk, coconut milk, applesauce, and vanilla. Stir until fully combined.

5. Bring it All Together

Slowly add the dry ingredients to the wet ingredients and stir just until combined. Fold in the shredded coconut.

6. Bake

Divide the batter evenly between the prepared pans. Bake for 15 minutes, rotate the pans, and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in the pans for 10–15 minutes before transferring to a wire rack to cool completely.

Coconut Syrup Soak

While the cakes are cooling, make your coconut syrup.

In a small saucepan, heat the coconut milk and sugar over medium heat, stirring until the sugar dissolves and the mixture thickens slightly into a syrup. Let it cool to warm before brushing over the cakes.

Pro Tip: If the cakes are cold, poke holes in them with a skewer so the syrup soaks in faster!

Frosting Time!

In a medium bowl, beat the softened butter until smooth. Add the cream cheese and coconut milk solids, beating until just combined. Mix in vanilla and powdered sugar, and beat until light and creamy.

Make ahead tip: This frosting keeps beautifully in the fridge. Just bring to room temp before spreading.

 Assemble the Cake

1. Once the syrup has soaked into the cakes, spread a thick layer of frosting over one layer.

2. Place the second layer on top, syrup side down.

3. Frost the top and sides of the cake however you like—rustic swirls encouraged!

4. Press coconut flakes around the sides and sprinkle toasted coconut all over the top.

Notes

• Sweet rice flour is essential here for that soft, tender crumb. It’s different from regular rice flour! We recommend the Koda Farms brand.

• This cake keeps well in the fridge for up to 3 days, tightly wrapped.

• Want to make it ahead? Bake the cakes and store them wrapped until ready to assemble.