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Gluten Free Almond Coconut Cake

Gluten Free Almond Coconut Cake will be a welcome addition to your Easter and spring menu. Light and airy cake topped with a rich cream cheese frosting and shredded coconut.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Keyword: Cake, Gluten Free, Vegetarian
Servings: 16 pieces

Equipment

  • Electric Mixer

Ingredients

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

Frosting:

  • 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

Instructions

Cake

  • 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.

Frosting:

  • 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.