With coconut flakes and flavoring throughout, this cake is a decadent dessert without too much sugar.
The Story:
About every four months or so, we have a Saturday morning donut day. We head out to our local Dunkin Donuts, hopefully early enough that there’s not a line of cars on the highway trying to get into the parking lot, and pick up a dozen donuts. I always insist on toasted coconut in the combination we choose because it’s my absolute favorite.
I knew with this cake would be like the donuts I indulge in a couple three times a year. Once it was made, Samara tried a big slice. In her words, “I don’t normally like coconut, but this is fabulous.”
The State- South Carolina
Joined the Union- April 28, 1788
Capital- Columbia
State Flower- Yellow Jessamine
State Tree- Sabal Palmetto
State Bird- Carolina Wren
Nickname- The Palmetto State
Cake
Gather your tools. You’ll need:
Gather your ingredients. You’ll need:
Buttercream Icing
Gather your ingredients and tools. You’ll need:
Gluten-Free Coconut Cake
cake adapted from Southern Living; icing from Betty Crocker
Ingredients:
3 cups Bob’s Red Mill All Purpose Gluten-Free Flour
1 and 1/2 cups grandulated sugar
3/4 cup margarine
1 cup unsweetened almond milk
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon coconut extract
1 teaspoon vanilla extract
5 large eggs
1 cup coconut flakes
Directions:
Heat oven to 400 degrees F. Grease bottom and sides of two 9-inch cake pans.
Mix all cake ingredients together in a large bowl and beat with a hand mixer on medium high speed until combined. Divide batter evenly between two cake pans and bake for 20 minutes or until a butterknife inserted into the middle of each cake comes out clean.
Once done baking, cool in pans on wire racks for 10 minutes. Afterwards, invert and cool cake completely.
Make the buttercream icing.
Ingredients:
4 cups powdered sugar
1/2 cup margarine
1 teaspoon coconut extract
2-3 tablespoons unsweeted almond milk
Directions:
Sift powdered sugar into a large bowl. Add in margarine and coconut extract. Cream together using a mixer. Add in milk until icing is desired consistency.
Topping:
1 and 1/2 cups flaked coconut
Heat over to 350 degrees F. On a cookie sheet, spread out coconut flakes and bake, stirring occasionally, for 10 minutes or until coconut is toasted. Press toasted coconut into icing while icing is still moist.
Gluten-Free Coconut Cake Printable
If you like this, you may also like:
Gluten-Free Boston Cream Pie
Gluten-Free Smith Island Cake