Gluten Free Coconut Cake Recipe

Gluten Free Coconut CakeGluten Free and Delicious

A delicious gluten free coconut cake recipe for people who are sensitive to wheat.

Gluten free expert Michele Owen adjusted my fabulous Coconut cake recipe for us. For those of you who are sensitive to flour or have Celiac Disease you will be very pleased with this version and can enjoy this tasty treat. 


Delicious Gluten Free Coconut Cake!

Everyone loved the cakes!  I had one guest tell me that usually wedding cake is so boring, but coconut cake is her favorite & this was so delicious!!! Thanks again for sharing your best recipes!!!   

~Tammy Robinson-Sweet Celebrations~

Thank you to Michele Owen for the Gluten Free Version of this amazing cake.

The Recipe

  • 6 eggs separated
  • 100g coconut flour or (3/4 cup pre-sifted , scoop and level )
  • 100g tapioca flour or (1 cup pre-sifted, scoop and level)
  • 40g banana flour or (1/2 cup pre-sifted, scoop and level)
  • 35g sweet rice flour or (1/2 cup pre-sifted, scoop and level)
  • 2 teas arrowroot
  • 1 1/2 teas baking powder
  • 1/2 teas baking soda
  • 13.5 oz can unsweetened coconut milk
  • 1/2 cup of unsalted butter
  • 2 cups of granulated sugar
  • 4 ounces buttermilk 
  • 1/2 teaspoon each of vanilla and coconut extract

METHOD for the Gluten Free Coconut Cake Recipe:

Start by separating the whites and the yolks. Beat the whites with a pinch of salt until stiff but not dry. Transfer them to another bowl and put aside.

Cream the butter with the sugar and the unsweetened coconut milk, mix until fluffy on medium high speed. This can take up to 3 minutes (scrape the bowl a couple of times during the process)

Add the yolks one at a time mixing after each one. Add 1/2 teaspoon each of the vanilla and coconut extract.

Sift together the flours with the baking powder and baking soda. Add the dry mixture to the to the butter, sugar, coconut and egg mixture with the mixer on low.

Add the buttermilk and increase the speed for a few seconds until the buttermilk is incorporated.

Fold in the egg whites

Split the batter between three 8 or 9 inch pans and bake at 350 until the cakes spring back when pressed gently or a tooth pick pushed into the center comes out clean.

Once baked they can be cooled on a rack or simply turn them out of the pans onto cardboard rounds and let them cool like. You can wrap and freeze at this point if you want to or refrigerate the layers.

NOTE: I like to freeze the layers at least somewhat to firm them up so they are easier to handle. Don't worry it will not hurt your cake or make them dry. Especially this recipe. It is so moist it's unbelievable. Just make sure you wrap them well in plastic wrap. 


Use this for cupcakes too. It should yield 2 dozen or more

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