Ingredients
Method
- Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, shredded coconut, baking powder, and salt.
- In a large bowl, mix eggs and sugar until combined. Add coconut milk, vegetable oil, vanilla extract, and coconut extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Pour batter evenly into prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Prepare frosting: Beat butter and cream cheese until fluffy. Gradually add powdered sugar, then vanilla, salt, and coconut milk until smooth.
- Once cakes are fully cooled, assemble by frosting between layers and over the entire cake.
Notes
- Use full-fat canned coconut milk for the richest flavor and texture.
- Ensure eggs and coconut milk are at room temperature for best incorporation.
- For extra coconut flavor, toast the shredded coconut lightly before adding.
- Don't overmix the batter after adding dry ingredients to maintain a tender crumb. Allergens: Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure eggs and coconut milk are at room temperature for best incorporation.
- For extra coconut flavor, toast the shredded coconut lightly before adding.
- Don't overmix the batter after adding dry ingredients to maintain a tender crumb. Allergens: Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.