When I was teenager, my mother used to buy these coconut layer cakes made by Pepperidge Farms (I can’t believe they still make them!). They were one of my favorite desserts and I really missed them after being diagnosed with celiac disease. When I found Karina’s recipe for a gluten-free coconut layer cake I was very excited about having this kind of treat available once again!
I made this cake over the Labor Day weekend. The only things I changed from Karina’s recipe were in the icing ingredients – I used real butter and almond milk instead of non-dairy butter and coconut milk.
My icing turned out slightly thin, so it oozed down on the sides a little bit. My cake wasn’t as pretty as Karina’s but I thought it turned out pretty well, since this is only the third time I have ever made a layer cake!
The cake was very moist and was so good I wanted to eat the whole thing at once! But I knew I would have a sugar overdose if I did that, so I took it to work with me on Tuesday to share with my co-workers. It was gone by the end of the day, so they must have enjoyed it, too!
- 1 1/2 cups potato starch (not potato flour)
- 1 1/2 cups sorghum flour
- 1/2 cup organic coconut flour
- 1 1/2 cups organic cane sugar
- 2 teaspoons xanthan gum
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 eggs, beaten, or egg replacer
- 1/2 cup light olive oil
- 1 14-oz can organic light coconut milk
- 1 teaspoon lime juice
- 2 teaspoons vanilla extract
Use parchment paper to line two 9-inch round cake pans. I had never used parchment paper for baking before, so I thought this would be a good opportunity to try it out. I was very pleased with the results!
Preheat the oven to 350ºF.
Mix the flours and dry ingredients in a large mixing bowl.
Add eggs, oil, coconut milk, lime juice and vanilla. Mix until smooth – I used a hand mixer. The batter was very thick and sticky and wanted to crawl up the beaters. I had to be careful not to push the beaters directly down into the batter, keeping to the sides of the bowl.
Spoon the cake batter into the two prepared cake pans. I used a large spoon to spread the batter out to the edges of the pans.
Place cakes in the center of the oven, side by side and bake for 33 minutes, until firm and springy. A toothpick inserted into the center should come out clean. Allow the cakes to cool completely before frosting.
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- 1/4 cup almond milk, a little at a time
- Flaked, sweetened coconut for topping
Cream the butter and vanilla with a mixer. Add in the powdered sugar and less than half the almond milk, and mix until smooth. Slowly add the remaining milk, a little at a time, mixing after each addition, until the icing is smooth and creamy.
Icing the Cake:
After the cakes are completely cool, remove one from the pan and peel off the parchment paper. Top side down, center the first layer on a plate.
Place about ¾ cup of the icing in a bowl and mix with some of the flaked coconut. Cover bottom layer of cake with the mixture.
Carefully remove second cake layer from pan and place on top of the bottom layer.
Spoon out about a cup of icing and spread evenly over the top of the cake. Carefully spread frosting over the sides of the cake as evenly as possible. Spread flaked coconut over the top.
Allow the icing to set before cutting. The cake can be wrapped and frozen for serving at a later time, if you wish.
Makes one 9-inch layer cake.
Recipe Source: glutenfreegoddess.blogspot.com by Karina Allrich
Maizy won’t let me eat anything with SUGAR in it because it makes me chase my tail. I bet if Maizy had a TAIL she wouldn’t be able to eat sugar either!