Gluten Free Coconut Cake

Coconut is one of my all time favorite flavors.  I love coconut and all things coconut.  If I ever get shaved ice and get to choose what flavors to put on it, coconut is one that I always choose.  It is just one of those flavors that I just can't get enough of and so I wanted to take that flavor and pack as much of it as I can into a cake.  This is the ultimate coconut cake and it will take your taste buds to a whole new level. I love the flavor of this cake because it is just what I wanted in a coconut cake.  It has so much coconut in it but it is still not overpowering by any means.

This is a large cake and would be great for large gatherings or holidays.  You use two cake mixes to make this cake and it makes a 4 layer cake.  It may seem like a big undertaking to make a 4 layer cake but it is actually a lot easier than you would think.  I love using gluten free cake mixes. I think that they are such a great tool to use in baking. It just makes the ingredient list go down and you can use them to make lots of different kinds of cakes.  It doesn't matter what brand of cake mix that you use, just make sure that it is a 15 ounce gluten free yellow cake mix.
The toasted coconut in this cake is what takes it to another level. Toasted coconut is so delicious and it just gives it another depth to this cake.  It also gives it a great texture. To toast the coconut I just put the sweetened shredded coconut on a parchment paper lined baking pan and place it in a 350 degree F. oven. Keep it in the oven about 10-15 minutes until the coconut is a nice golden brown. Stir the coconut occasionally so that part of the coconut doesn't brown faster than the other parts in the pan.
If you don't like the toasted coconut they you can just use the regular sweetened shredded coconut to put between the layers and then use on top to decorate the cake.  I love how this cake looks with just the toasted coconut on top of it to decorate.  It think it is simple but gives it such a great look.  It is just so easy to frost the cake and then stick some toasted coconut on the sides and the top.  You definitely know what kind of cake it is just by looking at it.
This cake really is as delicious as it looks and it really easy to make.  It is stunning with all 4 layers and tons of coconut packed into it to just give it a great flavor and texture.  Everyone will be stunned when you bring this to your next get together with friends and family.  No one will ever guess that it is gluten free because it is just so moist and delicious.  I guarantee that people will be asking for the recipe after just one bite.  Check out my YouTube channel for more great recipes and product reviews.

Yield: 18 to 20 servings

Gluten Free Coconut Cake

This is the ultimate cake for all coconut lovers. It is packed full of coconut flavor and shredded coconut. It is moist and flavorful and perfect for any holiday or occasion.
prep time: 45 minscook time: 35 minstotal time: 80 mins

ingredients:

Coconut Cake
  • 2 packages (15 ounces each) yellow gluten free cake mix
  • 1 package (3.4 ounces) vanilla instant pudding mix
  • 1/3 cup sugar
  • 1 cup sour cream
  • 3/4 cup coconut milk
  • 3/4 cup vegetable oil
  • 4 large egg whites
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons gluten free coconut extract
  • 2 1/2-3 cups of shredded coconut, toasted
Coconut Cream Cheese Frosting
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon gluten free coconut extract
  • 1 cup shredded coconut

instructions

Make the Cake
  1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Take two 9-inch round cake pans that are at least 2 inches deep and lightly mist them with vegetable oil spray.  Dust the cake pans with rice flour, shake out the excess rice flour and set the pans aside.
  2. Place the cake mixes, pudding mix and sugar in a large mixing bowl and stir to combine. Add the sour cream, coconut milk, oil, eggs, egg whites, and vanilla and coconut extracts and beat with an electric mixer on low speed until ingredients are just incorporated.  Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 to 1 1/2 minutes longer. The batter should look well blended. Divide the batter evenly between the 2 prepared pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by  side.
  3. Bake the cake layers until they are lightly browned and the tops spring back when lightly pressed with a finger, 35 to 40 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert so that the layers are right side up. Let the layers cool completely about 30 minutes longer.
Make the Frosting
  1. Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the powdered sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut extract, and vanilla extract. Continue beating until mixture is smooth and spreadable.  Add additional powdered sugar if necessary to thicken the frosting or more cream to thin. Stir in the coconut.
Assemble the Cake
  1. Using a serrated knife, slice each cake layer in half crosswise.  Transfer the bottom half of one layer, cut side, to a serving plate. Spread the cut side with about 1/2 cup frosting. Sprinkle toasted coconut on top. place the top over it, cut side down, then frost the top with more frosting and sprinkle toasted coconut on top.  Repeat with the second layer, making sure to reserve enough frosting to generously frost the side and top of the cake. Sprinkle the remaining toasted coconut on top and on the side of the cake for decoration.
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