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Gluten-Free Lemon Coconut Cake

Close-up of a moist slice of Gluten-Free Lemon Coconut Cake topped with white icing and coconut flakes.
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A moist, bright cake featuring fresh lemon zest and juice combined with shredded coconut, made entirely without gluten.

Ingredients

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  • 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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup full-fat coconut milk (canned)
  • 1/2 cup unsweetened 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°F (175°C). Grease and flour (using GF flour) an 8-inch round cake pan or line a loaf pan with parchment paper.
  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. Stir in the vanilla extract, lemon zest, and lemon juice.
  5. Alternate adding the dry ingredient mixture and the coconut milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Fold in the shredded coconut gently.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. To make the glaze, whisk together the powdered sugar, lemon juice, and coconut milk until smooth. Drizzle over the cooled cake.

Notes

  • If your GF flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients to help with structure.
  • For a richer coconut flavor, substitute 1/4 cup of the coconut milk with coconut cream.
  • This cake stays moist best when stored covered at room temperature for up to three days.

Nutrition

Find it online: https://epicureempire.com/glutenfreelemoncoconutcake/