This mash-up didn’t exist until now, but boy, are we glad it finally does! My next-level gluten free coconut cake recipe has fluffy, moist cake topped with a silky, dreamy coconut cream pie layer. This homemade dessert could not be easier to make, and we use canned coconut milk in both the cake and topping for the ultimate coconut lover’s experience.

Close up of a piece of coconut cake on a plate.
I took the best gluten-free coconut cake to the next level with my cake and coconut cream pie mash up. Fluffy cake with a dreamy coconut mousse topping – how can you go wrong?!

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My, For Real, Legendary Gluten-Free Coconut Cake Recipe

You’ve been asking for a coconut gluten-free cake, but I wanted to add a fun, tasty spin on a classic recipe. I couldn’t stop dreaming of a coconut cream pie cake, with a traditional light, floofy cake under a tall, delicious spawn of coconut mousse and coconut cream pie filling.

Sounds like heaven on earth, am I right?

Even though it’s impressive enough to earn a prime spot in my gluten-free cake collection hall of fame, I wanted to make this gluten-free coconut dessert to be easy, simple, and straightforward. Calling all GF baking newbies! This one’s for you.

I’m all about textures, which, let’s face it, a lot of GF cakes miss the mark on. For the coconut cake layer I started with what works. My impossibly fluffy gluten-free white cake recipe has earned the street cred, so why not turn it into a coconut version? I swapped out the milk for canned coconut milk, added coconut extract and flaked coconut to the batter.

The topping is what I experimented with the most with. I knew I wanted something similar to a coconut mousse, but with a streamlined process and ingredients. I put the leftover canned coconut milk to work, along with instant vanilla pudding to thicken the mixture, and whipped heavy cream to lighten it all up.

What’s the hardest part about making this homemade cake? Waiting to dig in. I’ll show you how easy it is, along with my favorite baking tips to make sure your coconut cake turns out exceptionally fluffy and moist on the first try.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Start with properly prepped ingredients

When making cakes from scratch it’s best to have room temp ingredients, especially when using gluten-free flour blends. They have a harder time absorbing liquids so we need to do everything we can to work in our favor, and room temp ingredients emulsify better into the starches.

First melt and cool the butter. Then whisk it together with room temp egg whites, 1/3 cup coconut milk, and coconut extract. In a separate mixing bowl combine the dry ingredients.

Cake ingredients in glass measuring cups.

Why mixing and resting longer helps

Add the liquid ingredients to the dry, but don’t just stop once they have combined. Beating a few minutes longer helps with the absorption, and, lucky for us, we don’t have to worry about over-mixing leading to a tough cake. There’s no gluten, so this standard baking rule doesn’t apply to us.

Once the batter is combined spread it into a greased 8X8 baking pan (if you’d like a layer cake option, I cover that below ⬇️). Before you pop it into the oven, though, just let the cake sit at room temp for about 15 minutes. I’ve found this helps fully saturate the starches, leading to a cake that is soft, not gritty, and helps set the structure so your cake won’t fall after baking.

Cake batter being mixed.

Seriously, the best coconut topping

I hate waste, so let’s put that remaining canned coconut milk to good use. Whisk it together with instant vanilla pudding (make sure to read labels and cross-reference for GF!), and coconut extract. The mixture will be very thick.

Set it aside and in a separate bowl beat the heavy cream until stiff peaks hold form. Add the pudding mixture to the whipped cream, beat again and full coconut cream pie vibes await. Once the coconut cake is fully cooled spread all the goodness on and enjoy immensely!

Frosting ingredients in glass bowl.
Cake in a glass baking dish with glob of frosting on top.
Overhead show of cake cut into squares.
Sprinkle on some more flaked coconut on top or add a crunchy finish by toasting it first.

What About Making This A Layer Cake?

An good old fashioned coconut layer cake is also an option with this recipe. Double the cake ingredients and bake in two 9-inch round cake pans. For the frosting I’d recommend something a little different. The fluffy coconut cream cheese frosting from my copycat Almond Joy cake would be perfect. Just omit the ganache drizzle on top.

Cake on a plate with a fork sticking out the top.
This is the cake for coconut lovers – gluten-free or not. I promise no one will be the wiser!

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

Close up of a piece of coconut cake on a plate.
5 stars (2 ratings)

Dreamy Gluten-Free Coconut Cream Cake

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 9 slices
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 2 hours 35 minutes
This mash-up didn't exist until now, but boy, are we glad it finally does! My next level gluten free coconut cake recipe has fluffy, moist cake topped with a silky, dreamy coconut cream pie layer. This homemade dessert could not be easier to make, and we use canned coconut milk in both the cake and topping for the ultimate coconut lover's experience.
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Ingredients
 

Coconut Cream

Equipment

Instructions
 

  • Grease a 8X8-inch baking pan. Preheat the oven to 350℉.
  • In small mixing bowl whisk together the melted, cooled butter, egg whites, ⅓ cup coconut milk, and coconut extract. Transfer the remaining canned coconut milk to the refrigerator and chill until you make the topping.
    4 tablespoons unsalted butter , 3 large egg whites , ⅓ cup canned coconut milk, 1 teaspoon coconut extract
  • In a large mixing bowl beat together on low speed the gluten-free flour, flaked coconut, sugar, baking powder, baking soda, and salt.
    1 ¼ cups gluten free all purpose flour , ⅔ cup sweetened flaked coconut , ⅔ cup granulated sugar, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
  • Continue to mix while the liquid mixture is slowly poured in. Once the mixtures are fully combined, increase the speed to medium and beat for 2 minutes.
  • Spread evenly in the baking pan and let the mixture rest for 15 minutes before putting in the oven. This gives time for the GF starches to absorb the liquids, softens the cakes texture, and helps set the structure to prevent sinking.
  • Bake for 25-27 minutes (5 minutes less if using metal pan), or until the middle is fully set and a toothpick inserted in the middle comes out clean. It's best to slightly overbake GF cakes 1-2 minutes to make sure all the liquids have been absorbed so the cake doesn't deflate. Cool completely on a wire rack before topping with coconut cream.
  • For the topping, in a large bowl whisk together the remaining cold canned coconut milk, pudding mix, and coconut extract. The mixture will be very stiff. Set aside.
    3.4 ounce box vanilla instant pudding mix , 1 teaspoon coconut extract
  • In a separate mixing bowl use a hand mixer or stand mixer with whisk attachment to beat the cold heavy cream until stiff peaks form. Add the pudding mixture to the bowl and beat again until well combined.
    1 cup heavy cream
  • Spread the coconut cream topping over the cooled cake using an offset spatula. Sprinkle with additional shredded coconut, if desired. Serve immediately or refrigerate until ready to serve.
    ¼ cup sweetened flaked coconut
    • The cake is best served after setting out 1 hour to soften the cake crumb instead of serving straight from the fridge.
Calories: 357kcal, Carbohydrates: 43g, Protein: 4g, Fat: 20g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 255mg, Potassium: 171mg, Fiber: 3g, Sugar: 28g, Vitamin A: 544IU, Vitamin C: 0.4mg, Calcium: 63mg, Iron: 1mg
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