Gluten-Free Goddess Coconut Cake

Gluten-Free Goddess Coconut Cake

Gluten free coconut layer cake from Karina

Let. Us. Eat. Cake.

Final spring- a 12 months ago- earlier than the Coronavirus knocked us all sideways- my husband’s birthday marked one other spin across the wheel of time. And sure, I baked a cake. And as I stirred the batter and scooped it into cake pans, I believed concerning the different truffles I’ve baked for him. The chocolate cake in our first 12 months of marriage. Youngsters beneath our roof. Blue balloons and candles. The novelty of every others’ desires. The shine of our concepts. The assumption in what was attainable.

We have shared twenty-six birthdays now. And the only fixed by way of these twenty-six years is change. Change has woven its intricate design deep inside our marriage, our 13 completely different dwelling areas in seven completely different states, our evolving work as artists and writers, our sons’ personal ever-changing lives.

There is not a bit of our life collectively that has not been burnished by change.

I requested my husband what he felt about this birthday, if something. He mentioned at first he did not really feel something about it. That’s was simply one other day. One other quantity. However later he turned to me and mentioned he’d been interested by his early years. The stuff he assumed was necessary. The alternatives he made. Or slightly, did not make. The instances he caught with issues out of a way of responsibility. Or a bone bred stoicism, believing within the advantage of sticking it out. Attempting to make the unworkable work.

Wanting again, he mentioned, I do not perceive it. When individuals say they would not change a factor? I might change ten thousand issues, he mentioned.

And that is why I like you, I informed him.

And it bought me pondering. Would I alter ten thousand issues? Or would I select the satan I do know?

The factor is that this. The satan I do know?

It is change.

And I can dwell with that.

So long as there’s cake.

Karina xo

Gluten-Free Goddess Coconut Layer Cake

Recipe posted March 2011 by Karina Allrich.

This moist and tender layer cake makes a beautiful birthday cake. I baked it the morning of my husband’s birthday, and lined it till serving (at room temperature). The following morning we had a slice for breakfast- and it was even higher. Good texture. I’d recommend wrapping and freezing for serving past twenty-four to thirty-six hours, nevertheless.


1 1/2 cups sorghum flour
1 1/2 cups potato starch (not potato flour)
1/2 cup natural coconut flour
1 1/2 cups natural cane sugar
2 xanthan gum teaspoons
3 baking powder teaspoons
1/2 teaspoon baking soda
1/2 teaspoon superb sea salt
3 free-range natural eggs, crushed, or egg substitute
1/2 cup gentle olive oil or vegetable oil

1 14-oz can natural gentle coconut milk
1 teaspoon lime juice
2 bourbon vanilla extract teaspoons


Preheat the oven to 350ºF. Line two 9-inch cake pans with a circle of parchment paper.

In a mixing bowl, whisk collectively the flours and dry components.

Add within the eggs, oil, coconut milk, lime juice and vanilla. Beat till clean. It ought to resemble a barely thick and sticky cake batter.

Scoop the cake batter into the 2 ready cake pans and unfold evenly. Use moist arms, if needed, to clean out the tops.

Bake within the heart of the oven, facet by facet for 33 minutes, or so, till agency and springy. A cake tester inserted into the middle ought to emerge clear. Cool on a wire rack.

Make the frosting.

Gluten free dairy free coconut layer cake

Coconut Frosting

With any frosting, begin with a small quantity of liquid and beat well- add extra liquid a smidge at a time- and beat once more earlier than you resolve it wants extra. Frosting will skinny quickly- in case you’re not cautious.


1 cup dairy-free butter, butter, or natural palm shortening
1 teaspoon pure coconut or vanilla extract
1 pound powdered sugar
1/4 cup coconut milk, somewhat at a time


Flaked sweetened coconut for topping


In a mixing bowl, beat the butter / shortening and extract until mixed. Add within the powdered sugar and fewer than half the coconut milk, and beat until clean. Slowly add the remaining coconut milk, as you want it, somewhat at a time, beating after every addition, till you obtain a clean and creamy consistency.

Frost the Cake:

When the truffles are cool, gently take away one from the pan and peel off the parchment paper. Trim off the domed high in case you like, utilizing a protracted serrated knife, to maintain the cake layer even. Brush off any crumbs.

Heart the primary layer high facet down on a cake plate. Frost the layer with roughly 3/4 cup of icing. Take away the second cake layer from the pan and peel off the parchment. Trim the dome high, in case you like (brush off any crumbs). Place the layer on high of the frosted layer.

Scoop a couple of cup of frosting onto the highest of the cake and unfold it evenly to the perimeters. Start including frosting to the perimeters of the cake, spreading it evenly over the perimeters. Clear off the frosting spatula underneath heat water and dry it off.

Easy the perimeters by turning the plate as you maintain the spatula firmly in place. Clear off the spatula with heat water once more, dry it, and clean out the highest.

Sprinkle with grated, sweetened coconut, if desired.

Permit the frosting to set, or chill briefly, earlier than masking and storing the cake.

Yield: 1 9-inch layer cake

Recipe Supply:

All photographs & content material are copyright protected, all rights reserved. Please don’t use our photographs or content material with out prior permission. Thanks.

A slice of gluten-free coconut layer cake

Utilizing coconut milk is a basic selection for making a coconut layer cake. And inherently dairy-free. I used the richer coconut milk in a cann- although it was the “lite” model. When you use full fats coconut milk, you would possibly have to regulate baking time- it might want a smidge longer to bake by way of the middle.

When you’d slightly strive one other milk- experiment and tell us the way it labored. I think about any good tasting nut milk, rice milk, or moo-cow dairy milk could be superb.

When you’d slightly use butter or vegan stick margarine, both one will work. Simply ensure it tastes buttery, not grassy.

For substitutions, please see my guide to baking with substitutions here.

Leave a Reply