Gluten-free Mini Coconut Cake

Sifting Flours

Coconut cake is a big deal in my family.

Gluten-free Mini Coconut Cake Featured

Every year had at least one event with a coconut cake. A birthday, reunion, visit to grandma’s, etc. Usually the delicious buttery kind of cake with excessive amounts of processed sugar. This isn’t that kind of cake.

This little cake is more an ode to the memories of the coconut cakes I used to enjoy. Simplistic and faintly coconut with hints of almonds, recognizing the gluten  intolerance of today. No butter, so this is dairy-free as well. Light on the sugar, it is enjoyable. And enough.

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GF Mini Coconut Cake Display

I did not want excessive amounts of ingredients. This is rather easy to make and pleasant to consume. I hope you enjoy!

Notes: (1) How you use the coconut from the can matters. Do not add any of the coconut milk/water with the fat otherwise the frosting can become too much like a liquid. (2) If you enjoy a sweeter tasting cake, feel free to add another tablespoon of maple syrup to the cake. (3) FYI: Taste tester liked this cake better the next day!

Gluten-free Mini Coconut Cake

  • Servings: 4-8
  • Difficulty: moderate
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A dense 2-layer coconut cake made from almond and coconut flours, topped with a creamy coconut frosting. So much healthier than the usual Southern coconut cake made from butter, sugar, and gluten flours.

Ingredients

Cake:

  • 2 large eggs (vegan substitute = 2 T. ground flax seeds + 6 T. water)
  • ½ c. almond flour
  • ¼ c. coconut flour
  • 1½ T. maple syrup
  • 1 T. coconut oil
  • 1 T. lemon juice
  • 1 t. gluten-free vanilla extract
  • ½ t. baking soda
  • 2 dashes cinnamon

Frosting:

  • 1 can of coconut milk – fat/firm portion only (May need to refrigerate coconut can prior to ensure there is a firm portion. Living in warmer climates can cause the milk to be only milk when opening can.)
  • 1½ T. maple syrup
  • 1 t. gluten-free vanilla extract

Directions

Cake:

  1. In a medium sized mixing bowl, add all wet ingredients. Mix well with a spoon to combine.
  2. Sift flour into wet ingredients to ensure the almond and coconut flours are not sticking. Mix well to combine.
  3. Preheat and bake in oven at 325°F.
  4. Line two 4-5″ springform pans with parchment paper and equally divide batter between two pans. Smooth top with a spoon.
  5. Bake for 20-24 minutes. When ready to cool, top should be firm, but not too firm, otherwise the cake may dry. I check a couple of times during the baking process to ensure cake layers are not finished already.
  6. After a couple of minutes, allowing for the metal from the springform pans to cool (be careful), remove layers and place on cooling rack. These layers need to be completely cooled prior to adding frosting, otherwise the frosting may melt.

Frosting:

  1. In a medium to large (I find a larger size bowl works best, don’t really know why yet) size mixing bowl capable of withstanding a handheld mixer, add ingredients. Make sure none of the coconut can water/liquid stuff is added.
  2. Mix on a low to medium speed for a few minutes until ingredients are blended and the firm coconut part has turned more into a cream.
  3. Once cake has cooled, take one cake layer and add a layer of frosting. Place next cake layer inverted (bottom is usually smoother and makes for a better top) over newly added frosting, and smooth on a top layer of frosting over the second cake layer. Then add a layer of frosting to the top of cake and use rest of frosting to cover sides. The frosting can be messy. It is easier to smooth once refrigerated. Place in refrigerator for at least one hour.
  4. If not already done, smooth frosting with blunt edged knife and decorate however you please. I added coconut flakes on top. Can be served immediately. Store in refrigerator.
  
credit: sefaring.com
Coconut Frosting / sefaring.com
frosting on top makes all the difference…

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Happy Mother’s Day!