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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.
Course Dessert
Keyword Cake, Gluten Free, Vegetarian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16 pieces

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

  1. Preheat oven to 350 ° and grease two 9" round cake pans, or spray with organic baking spray.
  2. Add flours, cream of tartar, and salt in bowl
  3. 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.
  4. Alternating between, flour mix, yogurt and milk add in thirds (1/3 flour, 1/3 yogurt, 1/3 milk) until, blended.
  5. Add coconut to mix to stir and divide mixture between two prepared pans.
  6. Tap down to settle and bake for 45-47 minutes.
  7. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

Frosting:

  1. Add cream cheese and butter to electric mixing bowl and beat on high until smooth and creamy.
  2. Add extracts to blend.
  3. Lower mixing speed and slowly add confections sugar.
  4. To assemble place 1 layer on a cake plate, top side down, and spread 1/3 of the frosting over the top.
  5. Place the second cake layer on top, top side up, and frost the top and sides.
  6. To decorate the cake, sprinkle the top with coconut.
  7. Serve at room temperature.