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Gluten Free Coconut Cake

Posted in Gluten Free, and Homemaking

Gluten Free Coconut Cake

I wanted to try a different dessert that wouldn’t feel heavy, but would taste delicious.  I wasn’t sure how Munchkin would feel about it since she’s not really big on coconut, but it turns out that she enjoyed it.

Gluten Free Coconut Cake Recipe

Ingredients:

  • 1 gluten free yellow cake*
  • 1 cup coconut milk
  • 2 Tbsp honey
  • 1 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 cup unsweetened shredded coconut, toasted
Directions:
  1. Poke holes in cooled yellow cake (still in pan).
  2. Whisk together the coconut milk and honey.  Slowly pour over the cake.
  3. Place in refrigerator for roughly an hour to allow the coconut milk mixture to soak into the cake.
  4. In a chilled mixing bowl, add the heavy whipping cream and vanilla.
  5. Whip to a soft peak then add in the powered sugar and whip to a stiff peak.**
  6. Smooth the whipped cream topping over the cake and top with the toasted coconut.
  7. Serve immediately or refrigerate.
*I used a Gluten Free Betty Crocker cake mix and replaced the 2/3 cup of water with 2/3 cup of coconut milk.
**I add a small sprinkle of sea salt to the whipping cream.

This recipe was featured in The Christian Home – issue 32.

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