Skip to main content

Gluten-Free Goddess Coconut Cake

Gluten free coconut layer cake from Karina

Let. Us. Eat. Cake.

Last spring- a year ago- before the Coronavirus knocked us all sideways- my husband's birthday marked another spin around the wheel of time. And yes, I baked a cake. And as I stirred the batter and scooped it into cake pans, I thought about the other cakes I have baked for him. The chocolate cake in our first year of marriage. Children beneath our roof. Blue balloons and candles. The newness of each others' dreams. The shine of our ideas. The belief in what was possible.

We've shared twenty-six birthdays now. And the single constant through these twenty-six years is change. Change has woven its intricate design deep inside our marriage, our thirteen different living spaces in seven different states, our evolving work as artists and writers, our sons' own ever-changing lives.

There isn't a piece of our life together that has not been burnished by change.

I asked my husband what he felt about this birthday, if anything. He said at first he didn't feel anything about it. That is was just another day. Another number. But later he turned to me and said he'd been thinking about his early years. The stuff he assumed was important. The choices he made. Or rather, didn't make. The times he stuck with things out of a sense of duty. Or a bone bred stoicism, believing in the virtue of sticking it out. Trying to make the unworkable work.

Looking back, he said, I don't understand it. When people say they wouldn't change a thing? I'd change ten thousand things, he said.

And that's why I love you, I told him. 

And it got me thinking. Would I change ten thousand things? Or would I choose the devil I know?

The thing is this. The devil I know?

It's change.

And I can live with that. 

As long as there's cake.

Karina xo


Delicate and moist coconut cake with creamy vegan frosting

Gluten-Free Goddess Coconut Layer Cake

Recipe posted March 2011 by Karina Allrich.

This moist and tender layer cake makes a lovely birthday cake. I baked it the morning of my husband's birthday, and covered it until serving (at room temperature). The next morning we had a slice for breakfast- and it was even better. Perfect texture. I would suggest wrapping and freezing for serving beyond twenty-four to thirty-six hours, however.

Ingredients:

1 1/2 cups sorghum flour
1 1/2 cups potato starch (not potato flour)
1/2 cup organic coconut flour
1 1/2 cups organic cane sugar
2 teaspoons xanthan gum
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3 free-range organic eggs, beaten, or egg replacer
1/2 cup light olive oil or vegetable oil

1 14-oz can organic light coconut milk
1 teaspoon lime juice
2 teaspoons bourbon vanilla extract

Instructions:

Preheat the oven to 350ºF. Line two 9-inch cake pans with a circle of parchment paper.

In a mixing bowl, whisk together the flours and dry ingredients.

Add in the eggs, oil, coconut milk, lime juice and vanilla. Beat until smooth. It should resemble a slightly thick and sticky cake batter.

Scoop the cake batter into the two prepared cake pans and spread evenly. Use wet hands, if necessary, to smooth out the tops. 


Bake in the center of the oven, side by side for 33 minutes, or so, until firm and springy. A cake tester inserted into the center should emerge clean. Cool on a wire rack.

Make the frosting.


Gluten free dairy free coconut layer cake

Coconut Frosting

With any frosting, start with a small amount of liquid and beat well- add more liquid a smidge at a time- and beat again before you decide it needs more. Frosting will thin quickly- if you're not careful.

Ingredients:

1 cup dairy-free butter, butter, or organic palm shortening
1 teaspoon pure coconut or vanilla extract
1 pound powdered sugar
1/4 cup coconut milk, a little at a time

Option:

Flaked sweetened coconut for topping

Instructions:

In a mixing bowl, beat the butter/shortening and extract till combined. Add in the powdered sugar and less than half the coconut milk, and beat till smooth. Slowly add the remaining coconut milk, as you need it, a little at a time, beating after each addition, until you achieve a smooth and creamy consistency.

Frost the Cake:


When the cakes are cool, gently remove one from the pan and peel off the parchment paper. Trim off the domed top if you like, using a long serrated knife, to keep the cake layer even. Brush off any crumbs.

Center the first layer top side down on a cake plate. Frost the layer with roughly 3/4 cup of icing. Remove the second cake layer from the pan and peel off the parchment. Trim the dome top, if you like (brush off any crumbs). Place the layer on top of the frosted layer.

Scoop about a cup of frosting onto the top of the cake and spread it evenly to the edges. Begin adding frosting to the sides of the cake, spreading it evenly over the sides. Clean off the frosting spatula under warm water and dry it off.

Smooth the sides by turning the plate as you hold the spatula firmly in place. Clean off the spatula with warm water again, dry it, and smooth out the top.

Sprinkle with grated, sweetened coconut, if desired.

Allow the frosting to set, or chill briefly, before covering and storing the cake.

Yield: 1 9-inch layer cake

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 



A slice of gluten-free coconut layer cake

Recipe Notes: 

Using coconut milk is a classic choice for making a coconut layer cake. And inherently dairy-free. I used the richer coconut milk in a can- though it was the "lite" version. If you use full fat coconut milk, you might need to keep an eye on baking time- it may need a smidge longer to bake through the center.

If you'd rather try another milk- experiment and let us know how it worked. I imagine any good tasting nut milk, rice milk, or moo-cow dairy milk would be fine.

If you'd rather use butter or vegan stick margarine, either one will work. Just make sure it tastes buttery, not grassy.

For substitutions, please see my guide to baking with substitutions here.

TRENDING

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Goddess Oatmeal Chocolate Chip Cookies

A classic cookie made gluten-free. I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins (my oatmeal raisin cookies here ). Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy. Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching Mr. Rogers and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas. Wishing the silver crayon was more than a lonely nub. And right at that nub lamenting moment she'd bring you a plate of cookies. Truth is, I never had an Aunt Martha. But I did have a chain smoking platinum blond babysitter who liked martinis a little too much. Or maybe it was gin and tonic. There was ice in the glass. If I was lucky enough to scro

Gluten-Free Goddess Raspberry Jam Bars

Sweet and simple raspberry jam bars. Let's be honest. I am here today to tempt you. To coax you. To seduce you with a gluten-free dessert worthy of every single luscious calorie. In full transparency, I am admitting up front these are not fat-free. Or sugar-free. These aren't diet food. They're not proper for breakfast (unless you serve them with Champagne). And you won't be able to sigh ever-so-wistfully at parties and mention, off hand, how hard it is to eat gluten-free at family gatherings and parties. Because, Darling Reader, you'll score zero sympathy points once people sink their teeth into the luscious raspberry jam filling nestled between buttery toasted coconut-almond crunch topping and tender hazelnut cookie crust. Nope. In fact, these decadent raspberry coconut-almond bars should come with a warning:   Be careful who you share these with. Because they are sure to fall madly in love with you. Seriously. Karina xox