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Gluten-Free Lemon Coconut Cake

Close-up of a moist slice of Gluten-Free Lemon Coconut Cake layered with cream and topped with white frosting and shredded coconut.
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A moist, tender gluten-free layer cake flavored with fresh lemon and shredded coconut, topped with coconut cream cheese frosting.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat coconut milk
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 1/2 cup sweetened shredded coconut
  • For Frosting: 8 ounces cream cheese, softened
  • For Frosting: 1/2 cup unsalted butter, softened
  • For Frosting: 3 cups powdered sugar, sifted
  • For Frosting: 1 teaspoon vanilla extract
  • For Frosting: 1 tablespoon fresh lemon juice
  • For Garnish: Additional shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with gluten-free flour or line them with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the granulated sugar and softened butter together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, whisk together the coconut milk, lemon juice, and lemon zest.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Fold in the 1/2 cup of shredded coconut gently.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. Prepare the frosting: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar until fully incorporated and creamy. Mix in the vanilla extract and 1 tablespoon of lemon juice.
  12. Once the cakes are completely cool, frost the first layer, top with the second layer, and frost the top and sides of the cake. Garnish with extra shredded coconut.

Notes

  • Use room temperature ingredients for the cake batter to ensure a smooth emulsion.
  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • For a stronger coconut flavor, use full-fat canned coconut cream instead of coconut milk in the batter.

Nutrition

Find it online: https://spoonswirl.com/gluten-free-lemon-coconut-cake/