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!).
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Gluten-free Coconut Cake
Prep Time: 1 hour 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Ingredients
- 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
Instructions
- Soak the dried coconut in the can of coconut milk for 1 hour.
- When the hour is up, squeeze 1 cup of coconut milk out of the mixture. I used a nutmilk bag for that.
- Preheat oven to 350F.
- Line a 9×13 inch cakepan with parchment paper.
- You can keep that coconut milk for use in another recipe.
- Set the drained coconut aside while you work on the batter.
- Mix the butter and sugar or sugar replacement in a mixer on medium speed for 2 minutes.
- Scrape down the sides of the mixer.
- Add the eggs, egg whites and vanilla and mix on medium for another 2 minutes until they are incorporated.
- Scrape down the sides of the mixer.
- Add the almond flour and coconut flour and beat on medium-high for 4 to 6 minutes.
- Add the shredded coconut to the bowl and mix on low until it’s well incorporated.
- Pour the mixture in to the lined pan and use a spatula or spoon to spread it in to an even layer.
- Bake for 20- 25 minutes.
- You should be able to stick a toothpick in the center and pull it out clean when it’s ready.
Notes
* I used 5 tbsp of Truvia spoonable in my recipe.