Print

Gluten-Free Lemon Coconut Layer Cake

Cross-section view of a three-layer Gluten-Free Lemon Coconut Cake with white frosting and shredded coconut topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist, zesty layer cake using almond flour and coconut, topped with a creamy coconut cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat coconut milk
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 cup powdered sugar (for frosting)
  • 4 ounces cream cheese, softened (for frosting)
  • 1/4 cup unsweetened shredded coconut (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the almond flour, shredded coconut, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk together the coconut milk, lemon juice, and lemon zest.
  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. Divide the batter evenly between the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until combined.
  11. Beat in the 1/4 cup of shredded coconut and 1 tablespoon of coconut milk until the frosting is smooth and spreadable. Add more coconut milk, one teaspoon at a time, if the frosting is too stiff.
  12. Once the cakes are completely cool, frost and stack the layers. Garnish the top with extra shredded coconut, if desired.

Notes

  • For a lighter texture, you can substitute 1/4 cup of the almond flour with a gluten-free all-purpose blend that contains xanthan gum.
  • You can make a simple lemon glaze instead of cream cheese frosting by mixing 1 cup powdered sugar with 2 tablespoons lemon juice.
  • This cake freezes well once cooled and before frosting. Wrap tightly in plastic wrap.

Nutrition

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