Gluten-free Coconut Cake


I’m working on a very special, gluten-free layer cake this week. This sheet cake is one of the components. It is made in a 9×13 sheet pan, if you decide to use round pans or a different size of square pans you will want to adjust the cooking time. Here is a list of recommended cooking times based on the type of pan.On it’s own, this cake isn’t much to look at. Think of it as a blank (coconut flavoured) canvas. You can put icing on it or layer it with fruit and whipped cream. If you want a treat for breakfast, put some yogurt on top. It might even work as an alternative to bread in gluten-free french toast, someone try that and tell me how it turns out! You could also eat it on it’s own, if you are feeling lazy. I won’t judge.

I used a combination of coconut flour and almond flour in this recipe. Coconut flour sucks up moisture like crazy. To counter this, I used a lot of eggs and I soaked my dried coconut in coconut milk before adding it tot the mixture. The cake is quite dense and moist, a bit like a pound cake. I didn’t use any baking powder in my recipe. I might add some in future experiments, but it was fine without it.

This gluten-free sheet cake seems to freeze well, so don’t be afraid to make it and freeze it for later!

I used a kitchenaid mixer for this one (sorry Vitamix!).


Gluten-free Coconut Cake

  • Prep Time: 1 hour 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 40 minutes


  • 3/4 cup dried shredded coconut
  • 1 can coconut milk
  • 3/4 cup butter (softened)
  • 3/4 cup sugar or equivalent sweetener*
  • 7 large eggs
  • 2 egg whites
  • 1 tsp vanilla
  • 1 cup almond flour
  • 1/2 cup coconut flour


  1. Soak the dried coconut in the can of coconut milk for 1 hour.
  2. When the hour is up, squeeze 1 cup of coconut milk out of the mixture. I used a nutmilk bag for that.
  3. Preheat oven to 350F.
  4. Line a 9×13 inch cakepan with parchment paper.
  5. You can keep that coconut milk for use in another recipe.
  6. Set the drained coconut aside while you work on the batter.
  7. Mix the butter and sugar or sugar replacement in a mixer on medium speed for 2 minutes.
  8. Scrape down the sides of the mixer.
  9. Add the eggs, egg whites and vanilla and mix on medium for another 2 minutes until they are incorporated.
  10. Scrape down the sides of the mixer.
  11. Add the almond flour and coconut flour and beat on medium-high for 4 to 6 minutes.
  12. Add the shredded coconut to the bowl and mix on low until it’s well incorporated.
  13. Pour the mixture in to the lined pan and use a spatula or spoon to spread it in to an even layer.
  14. Bake for 20- 25 minutes.
  15. You should be able to stick a toothpick in the center and pull it out clean when it’s ready.


* I used 5 tbsp of Truvia spoonable in my recipe.

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