Gluten-Free Coconut Cake

Gluten-Free Coconut Cake

Made  times
Christy E. 4

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 288 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.


  • Editor's Note:
  • Two 9-inch round pans can be used in place of the 9x13-inch baking dish. Bake for 20 minutes.


Most helpful
Most positive
Least positive

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...

Very good! I did cook cake five mins less for ultra moistness. For the icing I used buttercream and added coconut extract. Yum!!

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 ...

Made this on a whim, since I had most of the ingredients and expecting company for dinner. Changed a couple things. I used a gluten free flour pre-mix, 1 cup coconut sugar and 1/4 cup raw hone...

Great. Didn't have walnuts on hand but still good, like a moist sponge cake. Tasty with cooked apple & cinnamon!

Other stories that may interest you