Print

Gluten-Free Lemon Coconut Cake

Close-up of a moist slice of Gluten-Free Lemon Coconut Cake topped with white glaze and lemon zest.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist, bright cake featuring fresh lemon zest and juice combined with shredded coconut, made entirely without gluten.

Ingredients

Scale
  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup full-fat coconut milk (canned)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 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 degrees F (175 degrees C). Grease and flour (using GF flour) one 9-inch round cake pan or a standard loaf pan.
  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, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a small bowl, whisk together the coconut milk, lemon juice, lemon zest, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Fold in the shredded coconut gently.
  8. Pour the batter into the prepared pan and spread evenly.
  9. Bake for 30 to 35 minutes for a round cake, or 45 to 50 minutes for a loaf cake, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, and coconut milk until smooth.
  12. Drizzle the glaze over the cooled cake before serving.

Notes

  • For extra moisture, substitute 1/4 cup of the gluten-free flour blend with almond flour.
  • If your GF flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • Use full-fat canned coconut milk for the best flavor and texture in the batter.

Nutrition

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