I made this for my mom's 65th birthday and frosted it with a simple vanilla buttercream. No one can tell it's gluten free!

Christy E.
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.

    Advertisement
  • Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Cook's Note:

Two 9-inch round pans can be used in place of the 9x13-inch baking dish. Bake for 20 minutes.

Nutrition Facts

345 calories; 22.3 g total fat; 47 mg cholesterol; 355 mg sodium. 35.2 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/18/2014
Yummy, moist, easy peasy. I used Bobs Red Mill baking mix for the flour, coconut oil, and extra thick coconut milk. Cut out half a cup of sugar. Added 2 tbsp of lemon juice at the end because it seemed to be too sweet. Baked in a torte pan so it took an extra 10 minutes or so. Popped it out and Shook some powdered sugar on top. It was a hit. Have made it twice now. Read More
(38)

Most helpful critical review

Rating: 2 stars
01/17/2016
Followed the recipe without nuts and made it with King Arthur GF Flour. I used two 9" rounds and it baked in 20 min. (as the recipe stated) I give it 5 stars for texture and the cake baked perfectly (a challenge for those of us who need to bake GF). Unfortunately it lacked flavor and was really bland. Maybe it really needs frosting which I didn't have on hand. I will definately try again (maybe adding more coconut and/or sugar and/or frosting). Thank you for posting GF recipes! Read More
(4)
41 Ratings
  • 5 star values: 27
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
06/18/2014
Yummy, moist, easy peasy. I used Bobs Red Mill baking mix for the flour, coconut oil, and extra thick coconut milk. Cut out half a cup of sugar. Added 2 tbsp of lemon juice at the end because it seemed to be too sweet. Baked in a torte pan so it took an extra 10 minutes or so. Popped it out and Shook some powdered sugar on top. It was a hit. Have made it twice now. Read More
(38)
Rating: 4 stars
06/18/2014
Yummy, moist, easy peasy. I used Bobs Red Mill baking mix for the flour, coconut oil, and extra thick coconut milk. Cut out half a cup of sugar. Added 2 tbsp of lemon juice at the end because it seemed to be too sweet. Baked in a torte pan so it took an extra 10 minutes or so. Popped it out and Shook some powdered sugar on top. It was a hit. Have made it twice now. Read More
(38)
Rating: 5 stars
09/02/2016
Really tasty. Made w coconut oil, coconut milk and tried with suggested sugar and reduced sugar (1cup) and whatever coconut I had on hand and always turn out great. Freezes well, does well with icing and I'm sure does well with nuts although I haven't done one with nuts yet. This one gets written on a card and goes in my sacred personal recipe book with my grandmas recipes. Read More
(14)
Advertisement
Rating: 5 stars
09/10/2016
An excellent recipe, my bff has celiac and I'm always looking for recipes she can have, or that I can convert so that she can have. I'm crazy about coconut, so I made the cake with 1/2 ap gf flour and 1/2 coconut flour. I also added coconut extract/flavoring, and used coconut sugar, which isn't as sweet as regular white sugar. I made it in my bundt pan and served with coconut/maple strawberries with whipped cream. Everyone enjoyed it. This was my second time making it, and I have shared it. Read More
(8)
Rating: 5 stars
11/27/2015
Everyone who had this at Thanksgiving loved this. I made no changes but was shocked at the cost of xanthan gum. Whole Foods actually gave me a sample when the guy helping me saw I only needed a tsp and the bag was 14.00. I love that store they are very helpful and will seek their advise again when making something to take to friends who are gluten free. Read More
(6)
Rating: 5 stars
04/07/2015
Very good! I did cook cake five mins less for ultra moistness. For the icing I used buttercream and added coconut extract. Yum!! Read More
(5)
Advertisement
Rating: 5 stars
02/18/2018
This was amazing. Made it for my father in law for his 81st birthday. He s insanely picky offensively honest and he wanted a coconut cake. I have a 3y/o with celiac so I figured I had to make the cake. She helped me. We used coconut oil and we sifted the dry stuff. It was SO good! Not only did my father in law declare that it was the best ever but now I m on request to make one for everyone s birthday even the people who didn t like coconut cake to begin with! Read More
(5)
Rating: 2 stars
01/16/2016
Followed the recipe without nuts and made it with King Arthur GF Flour. I used two 9" rounds and it baked in 20 min. (as the recipe stated) I give it 5 stars for texture and the cake baked perfectly (a challenge for those of us who need to bake GF). Unfortunately it lacked flavor and was really bland. Maybe it really needs frosting which I didn't have on hand. I will definately try again (maybe adding more coconut and/or sugar and/or frosting). Thank you for posting GF recipes! Read More
(4)
Rating: 5 stars
06/18/2016
Great recipe as it is both gluten & dairy free. I took it to a dinner party and the guests loved it.. I placed Saskatoon berries between the layers and made a Saskatoon berry sauce and added a dollop on each serving along with whipped cream for those who love their dairy. My frosting was also dairy free as I used coconut milk and marg.. I also found a recipe for coconut milk whipped cream that I will make next time.. Thanks for the base recipe for so many new dessert variations. Deb Read More
(4)
Rating: 5 stars
06/25/2018
I FINALLY have a go to cake. Besides being incredibly easy to make this cake was insanely delicious! I am dairy free and for years I ve struggled to make a dessert my family likes. They loved this cake! Everyone went back for seconds even my dad who only likes supermarket bakery cakes full of bad chemicals and dairy! Plus it s gluten free. No one even believe me. Anyway. What I did was I used coconut oil half cane sugar half coconut sugar full fat canned coconuT And i found a super high quality coconut extract I used. I beat the eggs separately one at a time with a stand mixer and added the coconut and vanilla extract to the beaten eggs (enhances the flavor). I made in 2 9 rounds in convection oven for 17 minutes. Frosted it with a homemade vegan buttercream frosting (it was drool-worthy) made of vegan butter powdered sugar and more coconut extract. I also topped with toasted coconut shreds. It was very very sweet (the way we like it) so you could easily cut sugar in half. It was so moist it honestly didn t even need frosting but if you want an ultra indulgent dessert then frost it:) Can t wait to make it again! Read More
(3)