This Gluten Free Almond Coconut Cake is a light and airy cake topped with a rich cream cheese frosting and shredded coconut that will be a welcome addition to your Easter and spring menu.
Finally with the break in the weather, it actually feels like spring is here. The nicer weather puts me in the mood to start thinking of spring and Easter.
I love Easter, the spring flowers, food and Easter baskets are all so cheerful. The memories of celebrating always make me smile.
One of my favorite memories about last Easter was a delicious coconut cake that I had at a local Cincinnati restaurant. I can’t get it out of my mind, it was that good.
How to Make Gluten Free Almond Coconut Cake
I have been craving that cake all year, but wanted to come up with a gluten free version of what I remember about the recipe.
Using almond flour and coconut flour in place of all-purpose flour allows this recipe to be gluten-free. The flavor combination of almonds and coconut are dynamite (think Almond Joy minus the chocolate) meaning you won’t miss the gluten one bit.
How to Get a Moist Almond and Coconut Flour Cake
Yogurt and coconut-almond milk (you can also use plain almond or plain coconut milk instead) make this gluten free almond coconut cake perfectly moist, which to me, is one of the most important factors in a delicious cake.
Cakes that use almond flour and coconut flour tend to be a little dry, so adding yogurt and milk helps to add some moisture, in addition to more flavor.
How to Store Almond Coconut Cake
Cakes tend to dry out quickly, but this cake will stay moist for up to four days if stored in an airtight container. You can also use a cake dome to keep the frosting from melting.
If you want to take it a step further, you can freeze the undecorated cake for up to two months.
Make-Ahead Tip: The cake can be made a day in advance and stored, covered, in the fridge. Bring to room temperature before serving.
I hope you enjoy this Gluten Free Almond Coconut Cake recipe as much as I do.
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Gluten Free Almond Coconut Cake
- 2 3/4 cup Almond Flour
- 4 tablespoons Coconut Flour
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 2 cups confectioners sugar sifted
- 5 large eggs room temperature
- 12 tablespoons unsalted butter
- 1 cup greek yogurt
- 1 1/2 teaspoon pure almond extract
- 1 1/2 teaspoon pure vanilla extract
- 1 cup coconut almond milk
- 4 ounces sweetened shredded coconut
- 16 ounces of cream cheese room temperature
- 2 sticks unsalted butter room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 3 1/2 cups of confectioners sugar sifted
- 6 ounces sweetened shredded coconut
Preheat oven to 350 ° and grease two 9" round cake pans, or spray with organic baking spray.
Add flours, cream of tartar, and salt in bowl
In bowl of electric mixer beat butter on high until butter is lighter and creamed, about 3-5 minutes. Lower speed of mixer to low and add eggs and extracts until mixed, and then slowly add confectioner sugar until blended.
Alternating between, flour mix, yogurt and milk add in thirds (1/3 flour, 1/3 yogurt, 1/3 milk) until, blended.
Add coconut to mix to stir and divide mixture between two prepared pans.
Tap down to settle and bake for 45-47 minutes.
Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
Add cream cheese and butter to electric mixing bowl and beat on high until smooth and creamy.
Add extracts to blend.
Lower mixing speed and slowly add confections sugar.
To assemble place 1 layer on a cake plate, top side down, and spread 1/3 of the frosting over the top.
Place the second cake layer on top, top side up, and frost the top and sides.
To decorate the cake, sprinkle the top with coconut.
Serve at room temperature.