Dreamy Gluten-Free Coconut Cream Cake
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.
Servings 9 slices
Ingredients
- 4 tablespoons (57 g) unsalted butter melted and cooled
- 3 large (93 g) egg whites room temperature
- ⅓ cup (100 g) canned coconut milk whisk smoothly in can before measuring, refrigerate remaining for topping
- 1 teaspoon coconut extract
- 1 ¼ cups (173 g) gluten free all purpose flour I use and highly recommend Cup4Cup
- ⅔ cup (58 g) sweetened flaked coconut
- ⅔ cup (150 g) granulated sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Coconut Cream
- 1 cup (220 g) heavy cream
- 3.4 ounce box (97 g) vanilla instant pudding mix read label for gluten free
- 1 teaspoon coconut extract
- ¼ cup sweetened flaked coconut optional, for topping
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, 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 soft peaks form. Fold the beaten whipped cream into pudding mix until no streaks remain.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.
Nutrition
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
