Gluten Free Coconut Cake with Toasted Coconut Frosting

Some dishes just seem to announce the arrival of spring. When it comes to desserts the first that come to mind are carrot cake and coconut cake. This Gluten Free Coconut Cake with Toasted Cream Cheese Frosting is a twist on a classic.

Tangy Dairy Free cream cheese frosting with the warm notes of toasted marshmallows combined with an airy light white coconut cake makes for one ultimate dessert. This is a cake to celebrate with.

Light and Airy

My husband and I recently moved back to North Carolina. When I was baking this Gluten Free Coconut Cake with Toasted Coconut Frosting, the first thing that came to mind was what a great way to make friends with the neighbors!

While we did manage to save a couple of slices for ourselves, this cake didn’t last long. The quickest way to become friends with the neighborhood, serve them cake!

Cake in general is such a celebratory dish. It’s the star of birthday parties, weddings, baby showers, and special occasion dinners. With its bounty of delicate coconut dusted all around it, this cake is as beautiful as it’s delicious.

This cake delivers on both flavor and texture. Unsweetened Dairy Free yogurt helps give this cake it’s tender moist crumb. Both coconut extract and sweetened coconut flakes pack a one two pop of coconut flavor. In addition to the coconut extract I also like adding just a little almond extract. It adds a layer of depth and dimension.

For the creamy luscious frosting, coconut extract is combined with vanilla extract and also toasted marshmallow extract. This cake truly delivers on the irresistible flavor of coconut in every bite.

Layering Up Gluten Free Coconut Cake with Toasted Coconut Frosting

Skip making a cake from the box and surprise your family and friends with this decadent dessert. With just a little mixing this cake couldn’t be easier.

• Pregame! Preheat your oven to 350 degrees. Spray two 8″ round cake pans with nonstick baking spray and set them aside.
• Add the room temperature butter, sugar, and extracts to a bowl and beat on high for about 3 minutes or until the mixture is light and fluffy.
• Mix in the egg whites, yogurt, and coconut milk until fully combined.
• Add your remaining ingredients and mix until just combined. You don’t want to over mix.
• Divide the batter between the two prepared pans.
• Bake your cakes for 25-30 minutes or until a toothpick comes out clean and the tops are golden brown.
• Allow your cakes to cool completely before frosting them.
• To make the frosting make sure your Dairy Free cream cheese and Dairy Free butter are at room temperature. Mix all of the ingredients together until the texture is smooth and creamy.
• Frost the cake between the layers and all over the top and sides. Garnish the cake with additional coconut.
• Make sure you save yourself at least one slice of Gluten Free Coconut Cake with Toasted Coconut Frosting! It won’t last long!

Are you looking for more coconut inspired treats? Make sure you check out my recipe for Gluten Free Chocolate Coconut Hazelnut Tart. Now let’s get baking!

Gluten Free Coconut Cake with Toasted Coconut Frosting

A light and airy coconut cake is combined with tangy coconut cream cheese frosting.

5 from 1 vote

Print Pin Rate

Course: Dessert

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Cooling Time: 2 hours hours

Servings: 8

Equipment

• 1 Mixing Bowl
• 2 8" round cake pans

Ingredients

Coconut Cake

• 2 1/2 cups Gluten Free 1.1 flour
• 1 3/4 cups sugar
• 6 egg whites
• 5 oz Dairy Free unsweetened yogurt I used coconut
• 1 cup coconut milk
• 3/4 cup Dairy Free butter, room temperature
• 1 tsp coconut extract
• 1/2 tsp almond extract, optional
• 1 1/2 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 1/2 cups sweetened coconut flakes

Toasted Coconut Frosting

• 1 1/2 cups Dairy Free butter, room temperature
• 5 1/2 cups powdered sugar
• 1 1/2 tsp toasted marshmallow extract
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 8 oz Dairy Free cream cheese, room temperature
• 1/8 cup Dairy Free milk
• coconut for garnishing

Instructions

Coconut Cake

• Preheat the oven to 350 degrees. Spray 2 8" round cake pans with nonstick baking spray and set aside.
• Add the butter, extracts, and sugar to a bowl and mix on high until light and fluffy, approximately 3 minutes.
• Add the egg whites, yogurt, and coconut milk. Mix until combined.
• Add the remaining ingredients and mix until just combined. Do not over mix.
• Divide the batter between the two cake pans.
• Bake for 25-30 minutes or until the tops are golden brown and a toothpick comes out clean.
• Place on cooling racks. Allow to cool completely before frosting.

Toasted Coconut Frosting

• Add all of the ingredients to a bowl and mix until smooth and creamy.
• To assemble your cake, place the first cake on a cake stand or plate.
• Frost the top of the cake and stack the second cake on top.
• Frost the top and the sides of the cake.
• Decorate with additional coconut.
• Slice and enjoy!

Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!