There’s something deeply nostalgic about coconut cake. The gentle sweetness, the light crumb, and that irresistible nutty aroma always take me back to my nonna’s Tuscan kitchen. But here’s the twist: back then, it wasn’t gluten-free. We used traditional flour, unaware that years later, I’d be reworking all of my favorite desserts into gluten-free versions.
Ciao! I’m Matteo Romano, a Tuscan-born chef now based in the U.S., and this is GoldenGlutenFree.com, my space to share gluten-free recipes rooted in Italian tradition and powered by a love for healthy living. This Gluten-Free Coconut Cake recipe is more than just a dessert. It’s a celebration of flavor, texture, and transformation. When I first made it without wheat, I wanted to cry, not from failure, but from joy. It was that good.
And if you love seasonal desserts with flair, this one fits right in with cozy fall evenings, holiday spreads, or simply a weekend baking session.
Gluten-Free Coconut Cake
Equipment
- mixing bowls
- whisk
- 9-inch Round Cake Pan
- oven
- parchment paper
- wire rack
Ingredients
Dry Ingredients
- 1 3/4 cups gluten-free all-purpose flour with xanthan gum
- 1 cup unsweetened shredded coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup maple syrup or agave nectar
- 1/2 cup melted coconut oil
- 3 large eggs room temperature
- 1 cup canned full-fat coconut milk
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
Optional Topping
- coconut whipped cream or coconut whipped topping
- toasted coconut flakes for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the gluten-free flour, shredded coconut, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk the eggs, coconut milk, melted coconut oil, maple syrup, vanilla, and apple cider vinegar until smooth.
- Pour the wet mixture into the dry and gently fold until fully combined. Do not overmix.
- Transfer the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Top with whipped coconut cream and toasted coconut, if desired.
Notes
Nutrition
Ingredients You’ll Need for Gluten-Free Coconut Cake
This cake keeps things simple and pantry-friendly while staying moist and flavorful. It’s made with wholesome, naturally gluten-free ingredients that work together like magic.
Dry Ingredients
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup unsweetened shredded coconut
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ¾ cup maple syrup or agave nectar
- ½ cup melted coconut oil
- 3 large eggs (room temperature)
- 1 cup canned full-fat coconut milk
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
Optional Topping
- Coconut whipped cream or coconut whipped topping
- Extra toasted coconut flakes
Tip: Make sure all ingredients are at room temperature for best texture.
Step-by-Step Instructions: How to Make This Coconut Cake
This gluten-free coconut cake comes together quickly and requires just two bowls. Here’s how to do it.
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, shredded coconut, baking powder, baking soda, and salt. Set aside.
Step 3: Combine the Wet Ingredients
In another bowl, whisk the eggs, coconut milk, melted coconut oil, maple syrup, vanilla extract, and apple cider vinegar until smooth.
Step 4: Bring It Together
Pour the wet mixture into the dry and gently fold until fully combined. Do not overmix.
Step 5: Bake
Pour the batter into your prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Top
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cool, frost with coconut whipped cream or your favorite dairy-free option. You can also serve it as-is, it’s moist enough!
If you love simple one-bowl recipes, you might also enjoy this Gluten-Free Mug Cake for quick cravings.
Tips for a Perfect Gluten-Free Coconut Cake Every Time
A great gluten-free cake is all about balance, moisture, structure, and flavor. Here’s how to get it right.
Use the Right Flour Blend
Not all gluten-free flours are equal. Use a trusted blend with xanthan gum to mimic the elasticity of wheat. Or try mixing almond and coconut flour for added richness.
Don’t Skip the Vinegar
The vinegar activates the baking soda, giving the cake a better rise and light texture.
Room Temperature Ingredients Matter
Cold eggs or milk can cause the coconut oil to seize, which affects texture. Let everything come to room temperature before mixing.
Let It Rest
After mixing, let the batter sit for 5–10 minutes before baking. This helps hydrate the flours and prevents grittiness.
Want to expand your dessert collection? Try this Dairy-Free Gluten-Free Chocolate Cake that’s both decadent and allergen-friendly.
Fun Variations to Try (And Seasonal Add-Ins)
This Gluten-Free Coconut Cake is perfect as-is, but if you’re in the mood to customize, here are some delicious options.
Add Fruit
Fold in ½ cup chopped pineapple for a tropical twist. Or try raspberries for tart contrast.
Make It Vegan
Swap the eggs for flax eggs (1 tbsp flaxseed + 3 tbsp water per egg). Use agave or maple syrup instead of honey, and double-check your flour blend is egg-free.
Add a Streusel Topping
Combine ¼ cup coconut sugar, 2 tbsp gluten-free flour, and 2 tbsp coconut oil. Sprinkle over the batter before baking for a crunchy top.
Frost Like a Pro
Top with Coconut Whipped Cream or layer it with dairy-free vanilla frosting. If you’re a frosting lover, you’ll adore these Gluten-Free Cheesecake Bites too.
Looking for another cozy favorite? Check out this Gluten-Free Banana Bread Recipe, it’s a reader favorite for fall baking.
How to Store and Serve Your Gluten-Free Coconut Cake
Room Temperature
The cake stays fresh on the counter for up to 2 days if unfrosted. Store in an airtight container.
Refrigerator
If frosted, refrigerate it. Wrap tightly to prevent it from drying out. It lasts 4–5 days.
Freezer
Want to save some for later? Slice and wrap individually. Freeze for up to 2 months. Just thaw at room temperature and enjoy.
Best Served With…
Try pairing it with a cup of chai or a scoop of Banana Nice Cream for a summer twist.
FAQs About Gluten-Free Coconut Cake
1. Can I make this gluten-free coconut cake without eggs?
Yes! Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Let sit for 10 minutes before adding.
2. Is this cake dairy-free too?
Absolutely. It uses coconut milk and coconut oil, no dairy needed. Great for those with lactose intolerance.
3. Can I use sweetened shredded coconut?
You can, but reduce the sweetener slightly to avoid an overly sugary cake. Unsweetened is preferred for better control.
4. Why did my cake sink in the middle?
That could be due to overmixing, using cold ingredients, or opening the oven door too early. Follow the tips above to avoid this.
If you’re craving even more inspiration, you’ll love these Vegan Gluten-Free Chocolate Chip Cookies, chewy, soft, and perfect alongside this coconut cake.
Final Thoughts: Bake It, Share It, Love It
This Gluten-Free Coconut Cake isn’t just a dessert, it’s a symbol of joy, adaptation, and flavor that doesn’t compromise. Whether you’re new to gluten-free baking or a seasoned pro, this recipe will win hearts every time.
Remember, baking gluten-free doesn’t mean giving up tradition, it means redefining it. I’ve poured years of experience into crafting recipes that are easy to follow, rich in taste, and nourishing in every bite.
Looking for more? Try these dessert favorites: Mini Gluten-Free Vegan Apple Muffins or go classic with Gluten-Free No-Bake Chocolate Cheesecake. You’re one bake away from something amazing.
Buon appetito!