Monday, December 7, 2009

Coconut Layer Cake (gluten free)

I like to make the occasional sweet treat as healthy as possible, but it has to taste good too.  I've used this recipe for a birthday cake on more than one occasion, and nobody suspected it was "gluten free" until I told them.  I don't bake cakes that often but when I do, I use the best organic ingredients I can and enjoy the results! 

Makes two 8 or 9-inch rounds or 24 cupcakes


  • 2 cups granulated sugar (Woodstock Farms organic pure cane sugar)
  • 4 large eggs
  • 2-1/2 cups flour mix*
  • 1/2 teaspoon sea salt
  • 1 tablespoon gluten free baking powder
  • 1 teaspoon gluten substitute (xanthan gum or Orgran gluten substitute)
  • 1 cup canola oil (Spectrum organic canola oil)
  • 1 cup unsweetened coconut milk (not low fat)
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut (or almond) extract
  • Coconut frosting**
  • 1/2 - 3/4 cup shredded coconut (optional)


  • Preheat oven to 350 F. Grease and flour cake pans.
  • Beat sugar and eggs in large bowl of electric mixer at medium speed for one minute. Measure 2-1/2 cups of the flour mix, combine with the other dry ingredients, and add along with the oil, coconut milk, and vanilla and coconut extracts; beat at medium speed for one minute.
  • Pour batter into prepared pans and bake about 40 minutes (35 minutes for 9-inch pans, 18-20 minutes for cupcakes) or until center springs back to touch and cake has pulled away from sides of pan.
  • Cool cake layers in the pans on rack for 5 minutes; then invert cake layers onto a rack and cool completely.
  • Frost with coconut frosting**. Sprinkle with shredded coconut. Store frosted cake in refrigerator.

For the: FLOUR MIX


  • white rice flour 2 parts (2 cups) 
  • coconut flour 2/3 part (2/3 cup)
  • tapioca flour 1/3 part (1/3 cup)



  • 1/2 cup unsalted butter, at room temperature
  • 4 oz. cream cheese
  • 3 cups confectioners sugar, sifted if lumpy (Woodstock Farms organic powdered sugar)
  • 1/4 cup unsweetened coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut (or almond) extract


  • Beat butter and cream cheese in large bowl of electric mixer at low speed until light and fluffy.
  • Add powdered sugar, coconut milk, vanilla and coconut extracts and beat at low speed until well blended and smooth.
~adapted from a recipe by Annalise Roberts

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