GF Coconut Cake with Cream Cheese Frosting
  • Cooking Time: 25 minute bake time
  • Servings: makes 9" 3 layer cake
  • Preparation Time: 20-30 minutes
  • For Cake:
  • 5 eggs, separated
  • 1/2 t. cream of tartar (optional)
  • 1 stick butter
  • 1/2 c. vegetable shortening
  • 2 c. sugar
  • 1 t. baking soda
  • 1/2 t. zanthum gum (if using Grandmas GF Baking Mix)
  • 1/2 t. coconut extract
  • 1 t. almond extract
  • 1 c. buttermilk
  • 2 c. Grandmas GF Baking Mix (or other GF baking mix or wheat flour if not concerned about cake being gluten free)
  • 1 package sweetened coconut
  • For Frosting:
  • 8 oz package cream cheese, softened
  • 1/2 stick butter
  • 4 to 5 cups of confectioners sugar
  • milk for consistency
  • 1/2 t. coconut extract
  • 1 t. almond extract
  • 1/2 c. shortening to lighten frosting for decorating as needed
  1. Eggs are best at room temperature. Separate eggs and put whites in bowl of a stand mixer. Set aside yolks. Beat egg whites on low speed until they begin to turn "white", add cream of tartar and gradually increase speed to high. Beat until stiff peaks form. Pour egg whites into another bowl and set aside. Rinse out and dry mixer bowl then add butter and shortening to bowl and beat until creamy. Slowly add sugar while beating until light, then add egg yolks and beat until light and fluffy. Add baking soda, zanthum gum (if using Grandmas GF Baking Mix), and extracts. Beat until blended in. Turn off mixer and stir Grandmas GF Baking Mix (or whatever you are using) and buttermilk in by hand until moistened. Turn mixer back on and beat well for 2 minutes at medium speed. Mix in coconut at low speed. Fold egg whites in by hand. Pour cake batter into 3 9" cake pans well greased and floured with white rice flour or Grandmas GF Baking Mix on sides of pans and line bottoms with parchment paper. Bake in an oven preheated to 350 F for 25 minutes or until a knife comes out with moist crumb. Cool in pans for 3 minutes, then turn out on rack to cool completely before frosting. To make Frosting, put cream cheese and butter in bowl of mixer and start beating until creamy. Gradually add confectioners sugar and milk until desired consistency. Add extract. Beat well. To lighten frosting for frosting and decorating, add shortening and beat well. Frost between layers, then frost sides and top. Cake may be sprinkled over all with coconut if desired or decorated with crystallized edible flowers. Refrigerate until serving.
I often bring this coconut cake to events, parties, family gatherings, and so on. It is always everyone's favorite, they rave about how beautiful it looks and how wonderful it tastes. No one has any idea that it's Gluten Free. I also make it dairy free for those who have dairy allergies and it's just as good. To make it dairy free, simply substitute dairy free margarine for the butter and coconut milk plus a teaspoon of lemon juice for the buttermilk. Leave the cream cheese out of the frosting and use the same substitutions. Everyone will love it!