Name: Coconut Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 120 min
Ingredients: 2 cups gluten free flour (I recommend King Arthur Measure For Measure Gluten Free Flour); 1 Tbsp baking powder; 1 tsp salt; 1/8 tsp xanthan gum; 12 Tbsp unsalted butter (room temperature); 1 ½ cups sugar; 1 cup coconut flour; 2 Tbsp vanilla; ¾ tsp coconut extract; 6 large eggs (room temperature); 1 ¾ cups milk (room temperature); 2 (8 ounce) cream cheese (room temperature); 12 Tbsp unsalted butter (room temperature); 7 cups powdered sugar; 2 tsp vanilla (may substitute with coconut extract if desired); ¼ tsp salt (optional); sweetened shredded coconut for garnish (optional)

I absolutely love this coconut cake! It is moist and full of coconut flavor. You could garnish the cake with untoasted or toasted coconut.

Prep 20

Bake 40

Total 2

Yield 7 slices

Print Recipe

Prep Time 20

Cook Time 40

Cooling time 1

Total Time 2

Servings: 7 slices

Course: Dessert

Ingredients

For the cake:

2 cups gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
1 Tbsp baking powder
1 tsp salt
1/8 tsp xanthan gum
12 Tbsp unsalted butter room temperature
1 ½ cups sugar
1 cup coconut flour
2 Tbsp vanilla
¾ tsp coconut extract
6 large eggs room temperature
1 ¾ cups milk room temperature

For the frosting:

2 (8 ounce) cream cheese room temperature
12 Tbsp unsalted butter room temperature
7 cups powdered sugar
2 tsp vanilla may substitute with coconut extract if desired
¼ tsp salt optional
sweetened shredded coconut for garnish optional

Instructions

For the cake:

Preheat the oven to 350°F. Grease two 8" round cake pans and line with parchment paper.
In a medium bowl, whisk together the gluten free flour, baking powder, salt, and xanthan gum. Set aside.
In a stand mixer with whisk attachment or with an electric mixer, beat together the butter, sugar, and coconut flour until well blended, 2 to 3 minutes.
Mix in the vanilla and coconut extract.
Add the eggs one at a time, mixing well after each addition.
Add the flour mixture and milk alternately to the bowl, starting and ending with the flour. Scrape the bowl and mix again briefly, to fully combine. The batter will look a little curdled.
Divide the batter evenly between the pans. Smooth the tops with a spatula. Bake the cakes for 40 minutes, or until the edges are just beginning to pull away from the sides of the pan, and the top is lightly golden. A toothpick inserted in the center should come out clean.
Remove the cakes from the oven and allow them to cool for 10 minutes in the pans. Run a spatula or knife around the edges, then turn them out onto a rack to cool completely.

For the frosting:

In a stand mixer with a paddle attachment or an electric mixer, beat the cream cheese until smooth.
Add the butter and combine thoroughly.
Add the powdered sugar, vanilla, and salt if using. Mix until smooth with no lumps remaining.

To assemble the cake:

Place one cake layer on a serving plate. Spread with 1/4 of the frosting. Place the other layer on top; spread the top and sides with the rest of the frosting, piping decorations if desired. Garnish with coconut if desired.
Refrigerate the cake until ready to serve. Store any leftovers in the refrigerator.