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Gluten-Free Coconut Cream Cake

New — Never Tried

A fluffy gluten-free coconut cake topped with a cool, creamy coconut-pudding mousse. This one is for serious coconut lovers.

Prep Bake Serves Difficulty
10 minutes 25-27 minutes 9 Moderate

Important GF baking step

After spreading the batter into the pan, let it rest for 15 minutes before baking. This gives the gluten-free flour time to absorb the liquid and helps produce a softer, more stable cake.

Ingredients

Coconut Cake

  • 4 tbsp (57 g) unsalted butter, melted and cooled
  • 3 large egg whites, room temperature
  • 1/3 cup (90 g) canned coconut milk, shaken or whisked smooth before measuring
  • 1 tsp coconut extract
  • 1 1/4 cups (173 g) gluten-free all-purpose flour
  • 2/3 cup (58 g) sweetened flaked coconut
  • 2/3 cup (138 g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Coconut Cream Topping

  • Remaining chilled coconut milk from the 13.5 oz can used for the cake
  • 1 cup (220 g) heavy cream
  • 1 (3.4 oz / 97 g) box vanilla instant pudding mix, labeled gluten-free if needed
  • 1 tsp coconut extract
  • 1/4 cup sweetened flaked coconut, optional for topping

Directions

  1. Grease an 8x8-inch baking dish and preheat the oven to 350°F.
  2. Whisk together the melted and cooled butter, egg whites, 1/3 cup coconut milk, and coconut extract. Refrigerate the remaining coconut milk for the topping.
  3. In a large bowl, mix the gluten-free flour, flaked coconut, sugar, baking powder, baking soda, and salt on low speed.
  4. Slowly pour the wet mixture into the dry ingredients while mixing. Once combined, increase to medium speed and beat for about 2 minutes.
  5. Spread the batter evenly into the prepared pan and let it rest for 15 minutes before baking.
  6. Bake for about 25-27 minutes, until the center is set and a tester comes out clean. A metal pan may finish several minutes sooner.
  7. Cool the cake completely before adding the topping.
  8. For the coconut cream, whisk the remaining cold coconut milk with the instant pudding mix and coconut extract. It will be quite thick.
  9. In a separate bowl, whip the cold heavy cream to stiff peaks.
  10. Beat the coconut-pudding mixture into the whipped cream until evenly combined.
  11. Spread the coconut cream over the completely cooled cake. Sprinkle with additional flaked coconut if desired.
  12. Serve immediately or refrigerate until needed. For the best cake texture, let a refrigerated cake sit at room temperature for about 1 hour before serving.

Brown Family Notes

  • Added to the cookbook to try.
  • The original recipe recommends Cup4Cup gluten-free all-purpose flour.
  • Use one 13.5 oz can of coconut milk for the entire recipe: 1/3 cup goes into the cake and the remainder is chilled for the topping.
  • Make sure the cake is completely cool before adding the coconut cream.
  • This would be a good make-ahead dessert since the finished cake can be refrigerated until serving.

Shopping List

Dairy / Refrigerated

  • [ ] Unsalted butter
  • [ ] Eggs
  • [ ] Heavy cream

Baking

  • [ ] Gluten-free all-purpose flour
  • [ ] Granulated sugar
  • [ ] Baking powder
  • [ ] Baking soda
  • [ ] Salt
  • [ ] Coconut extract
  • [ ] Vanilla instant pudding mix

Coconut

  • [ ] 1 (13.5 oz) can coconut milk
  • [ ] Sweetened flaked coconut

Source: MamaGourmand - Dreamy Gluten-Free Coconut Cream Cake

Original recipe by Melissa Erdelac, MamaGourmand.

Recipe has been condensed and reformatted for the Brown Family Kitchen. Refer to the original source for the author's complete baking notes and troubleshooting tips.