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Gluten-Free Lemon Coconut Cake

Close-up of a moist slice of Gluten-Free Lemon Coconut Cake topped with white glaze and toasted coconut flakes.
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A moist, flavorful cake featuring bright lemon and sweet coconut, made entirely without gluten.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour (using GF flour) one 9-inch round cake pan or line with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, whisk together the coconut milk, lemon juice, and lemon zest.
  6. Alternate adding the dry ingredients and the wet mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Gently fold in the 1/2 cup of shredded coconut for the batter.
  8. Pour the batter into the prepared pan and spread evenly.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Add more sugar or juice, a half teaspoon at a time, to reach a thick but pourable consistency.
  12. Once the cake is completely cool, drizzle the lemon glaze over the top. Sprinkle with the remaining 1/4 cup of shredded coconut for garnish.

Notes

  • For a lighter texture, ensure your gluten-free flour blend contains xanthan gum. If it does not, add 1/2 teaspoon of xanthan gum to the dry ingredients.
  • Use full-fat canned coconut milk for the best moisture content in the cake.
  • If you prefer a layer cake, double the recipe and bake in two 8-inch pans for about 25-30 minutes.

Nutrition

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