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Gluten-Free Lemon Coconut Cake

Close-up of a slice of moist Gluten-Free Lemon Coconut Cake topped with white glaze and toasted coconut flakes.
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A moist, bright cake featuring fresh lemon zest and juice combined with shredded coconut, made entirely without gluten.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup full-fat coconut milk (canned)
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened shredded coconut
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour (using GF flour) two 8-inch round cake pans or one 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a separate small bowl, whisk together the coconut milk, lemon juice, lemon zest, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Fold in the shredded coconut gently.
  8. Divide the batter evenly between the prepared pans.
  9. Bake for 30 to 35 minutes for layer cakes, or 45 to 55 minutes for a loaf cake, or until a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. To make the glaze, whisk the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Notes

  • For best texture in gluten-free baking, allow the batter to rest for 10 minutes before baking. This lets the GF flours hydrate fully.
  • If your GF flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • Substitute almond flour for an even moister cake, reducing the liquid slightly if the batter seems too thin.

Nutrition

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