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Gluten-Free Lemon Coconut Cake

A slice of moist Gluten-Free Lemon Coconut Cake topped with white glaze and shredded coconut flakes.
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A recipe for a moist, bright lemon cake made with coconut, using a gluten-free flour blend.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour (using GF flour) one 9-inch round cake pan or line the bottom with parchment paper.
  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.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  6. Fold in the shredded coconut gently.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, lemon juice, and coconut milk until smooth. Adjust liquid for desired drizzling consistency.
  11. Drizzle the glaze over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • For a richer coconut flavor, toast the shredded coconut lightly before folding it into the batter.
  • You can substitute dairy-free butter for a dairy-free version of this cake.

Nutrition

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