Print

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a side view of a slice of coconut cake topped with vanilla frosting and toasted coconut shreds. The cake sits on a small white rectangular plate with more slices of cake blurred in the background. Recipe
GF Gluten-Free VG Vegetarian

Moist & Fluffy Gluten Free Coconut Cake (in 30 min!)

Gluten free coconut cake topped with whipped cream frosting is a fluffy, moist, and easy to make dessert perfect for any occasion!

AvatarRecipe by:
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
Prep: 15 minCook: 17 minTotal: 32 min
Servings: 1 cake (12 slices) 1x

Ingredients

Coconut Cake:

  • 1/2 cup unsweetened shredded coconut
  • 8 tablespoons unsalted butter
  • 1/3 cup agave nectar (honey or maple syrup also works)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup oat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Whipped Cream Frosting:

  • 1 cup heavy cream
  • 2 tablespoons agave nectar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F.
  2. Place the coconut shreds in a pan over medium-low heat. Toast for about 5 minutes, stirring constantly until the coconut is fragrant and toasty light brown. 
  3. Transfer the coconut shreds to a bowl and set aside.
  4. Place the butter in a large bowl and melt it in the microwave for 30 seconds. You could also melt it slightly on the stovetop or just think ahead and make sure your butter is left out at room temperature for when you’re ready to make your cake. 
  5. Whisk together the melted butter, agave nectar, eggs, and vanilla. 
  6. Add the oat flour, baking powder, and salt. Whisk until combined. 
  7. Add most of the toasted coconut to the batter, reserving 1 – 2 tablespoons to sprinkle on top of the frosting. 
  8. Fold the coconut into the batter. 
  9. Line an 8×8 square pan with parchment paper and transfer the batter to the pan. 
  10. Bake for 17 – 20 minutes until the top is golden brown. 
  11. Allow the cake to cool for 5 minutes before transferring to a cooling rack and allowing it to cool completely before frosting the cake.
  12. Once the cake is cooled completely, place the cream, agave and vanilla in a large bowl and whip on high for 2 minutes with an electric mixer.
  13. Once the cream is fluffy and stiff peaks form, transfer to the top of the cake. 
  14. Spread the frosting out on top of the cake in an even layer. 
  15. Sprinkle with the remaining coconut and enjoy!
  16. Serve immediately or place in the refrigerator and serve chilled.
  17. Cut into 12 squares and enjoy!

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 264
  • Sugar: 11.5g
  • Sodium: 175mg
  • Fat: 20.2g
  • Saturated Fat: 13.9g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 18.1g
  • Fiber: 1.9g
  • Protein: 3.1g
  • Cholesterol: 75mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/gluten-free-coconut-cake/