Coconut Cake (Gluten Free)

This Gluten-free Coconut Cake Recipe is a delicious moist layer cake with plenty of fresh coconut and the fluffiest coconut buttercream.

Cake:
2½ cups gluten-free all-purpose flour blend (400 g)
1 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
½ cup butter, softened (113 g)
½ cup vegetable oil (or any neutral-flavoured oil) (120 g)
2 cups Monk Fruit Sweetener with Erythritol (Granular) (400 g)
4 large egg whites, at room temperature
1 tsp. pure vanilla extract
1½ tsp. coconut emulsion (coconut extract may be substituted with a slightly artificial taste)
1 cup sour cream, at room temperature (240 g)
1¼ cups full fat coconut milk (from a can) (300 g)

Frosting:
3 cups (6 sticks) butter, at room temperature (680 g)
6 cups Monk Fruit Sweetener with Erythritol (Powdered) (680 g)
1 tsp. pure vanilla extract
1½ tsp. coconut emulsion
¼ tsp. pure almond extract
¼ cup heavy cream (60 mL)

Coconut Filling and Topping:
4 (2 oz) pkgs organic coconut chunks (optional, but highly recommended) (56 g)
14 oz sweetened shredded coconut (396 g)
¼ cup cream of coconut (not coconut milk) (60 mL)

Make the Cake:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Spray 3 9” cake pans with nonstick spray and line the bottoms with parchment paper, or grease and flour cake pans; set aside.

In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.

In a large bowl, cream butter, oil and sugar until light and fluffy, 3-4 minutes. Mix in egg whites, one at a time and scrape down the bottom and sides of the bowl. Beat for 30 seconds longer, just to fully incorporate.

Add in vanilla extract, almond extract and coconut emulsion or extract, followed by sour cream. Beat until smooth.

On low speed, alternate adding dry ingredients and coconut milk, beginning and ending with dry ingredients. Beat for 30 seconds on medium speed until fully combined.

Pour batter evenly into the three prepared pans and use an offset spatula to smooth tops.

Bake for 20-25 minutes, or until cake pulls away from the sides of the pans and a toothpick inserted into the center comes out clean. Cool for 10 minutes in pans and then turn out onto wire racks to cool completely.

Make Frosting:
Beat butter in a large bowl on medium speed until fluffy, about 3 minutes.

Add Monk Fruit Sweetener with Erythritol (Powdered) on low speed until combined, then increase speed to medium and beat for 5 minutes until light and fluffy. Add extracts and coconut emulsion, as well as heavy cream and beat until smooth.

Make Coconut Filling and Topping:
Place whole coconut chunks in food processor and process until chopped coarsely. Add sweetened shredded coconut and pulse to combine (don't process too long or you will turn it into coconut butter).

Stir in cream of coconut and mix until fully incorporated.

Assemble Cake:
Place one cake round onto serving plate or cardboard circle and spread with ½-¾ cup buttercream. Spoon some of the coconut filling onto buttercream and spread out.

Top with another cake round and repeat steps above, followed by the final cake round. Frost top and sides of cake with the rest of the buttercream (you may or may not use it all) and press the coconut filling into the buttercream all around the cake.

Cake can be stored at room temperature, covered, for up to 4 days (but I doubt it will last that long once you taste it).

Makes 14 servings.