This delightful gluten-free cake features a tender, moist coconut-infused sponge, generously filled with a smooth, luscious cream filling, and adorned with a sweet, snowy topping of shredded coconut. It’s a perfect dessert for those seeking a gluten-free option without compromising on flavor or texture. The combination of the rich coconut cake, creamy center, and subtle chewiness of the coconut topping creates a truly irresistible treat, reminiscent of a classic patisserie creation but made accessible for gluten-sensitive diets.
Ingredients:
For the Gluten-Free Coconut Cake:
- 1 ½ cups (180g) gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add ¼ tsp if not)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180ml) full-fat canned coconut milk (not light, shake can well before opening)
- ½ cup (45g) unsweetened shredded coconut
For the Cream Filling (Crème Pâtissière inspired):
- 1 cup (240ml) milk (dairy or non-dairy)
- ½ cup (100g) granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, softened
For the Coconut Topping:
- 1 cup (90g) sweetened shredded coconut
Equipment:
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls (medium and large)
- Electric mixer (stand or hand-held)
- Whisk
- Saucepan
- Spatula
- Wire rack
Instructions:
1. Prepare the Cake Pans: * Preheat your oven to 350°F (175°C). * Grease and flour (with gluten-free flour) two 8-inch round cake pans. Line the bottoms with parchment paper circles and grease the parchment paper as well. This prevents sticking and ensures easy release.
2. Make the Gluten-Free Coconut Cake Batter: * In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside. * In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3-4 minutes). * Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. * Stir in the vanilla extract. * Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix. * Gently fold in the unsweetened shredded coconut until evenly distributed. * Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
3. Bake the Cakes: * Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. * Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure they are fully cool before assembling.
4. Prepare the Cream Filling: * In a medium saucepan, whisk together the milk and half of the granulated sugar (½ cup). Heat over medium heat until the mixture is simmering and small bubbles appear around the edges. Do not boil vigorously. * While the milk is heating, in a separate medium bowl, whisk together the egg yolks, remaining granulated sugar (½ cup), and cornstarch until smooth and pale. * Once the milk is simmering, slowly and gradually pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from scrambling. * Pour the tempered egg mixture back into the saucepan with the remaining hot milk. * Return the saucepan to medium-low heat and cook, whisking constantly, until the mixture thickens considerably and comes to a boil. It should be thick enough to coat the back of a spoon. This will take about 2-4 minutes. * Remove from heat and stir in the vanilla extract and softened butter until fully incorporated and smooth. * Transfer the cream filling to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until completely cold and firm.
5. Assemble the Cake: * Once the cakes are completely cool and the cream filling is chilled and firm, carefully level the tops of the cakes with a serrated knife if they are domed, to create flat surfaces. * Place one cake layer on your serving plate or cake stand. * Spread the chilled cream filling evenly over the top of the first cake layer, leaving a small border around the edge. * Carefully place the second cake layer on top of the filling. * For the Coconut Topping Adhesion: You can lightly brush the top and sides of the cake with a thin layer of simple syrup (equal parts sugar and water boiled then cooled) or a little warmed apricot jam (strained) to help the coconut stick better, if desired. * Generously sprinkle the sweetened shredded coconut over the top and sides of the cake, gently pressing it onto the sides to adhere.
6. Chill and Serve: * For best results and to allow the flavors to meld and the cake to set further, chill the assembled cake in the refrigerator for at least 30 minutes before slicing and serving. * Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.