Coconut Cake Gluten Free Dairy Free Recipes

DAIRY FREE GLUTEN FREE COCONUT LAYER CAKE

Steps:

• Preheat the oven to 350F. Line 2 9inch round cake pans with a parchment paper circle and lightly grease OR lightly grease and dust with gluten-free flour.
• In a bowl, whisk together all of the cake batter ingredients until smooth.
• Divide evenly between the 2 pans and bake until a toothpick comes out clean, 25-28 minutes.
• Let cool before removing from the pans.
• In a stand mixer, or using a heavy-duty hand mixer, whip the Earth Balance Vegan Buttery Sticks and the coconut milk solids for approx 5 minutes. It should become fluffy and smooth. If it isn't there yet, just keep whipping. Mine tend to look curdled at first.
• Add about half the powdered sugar and the coconut extract, and whip until smooth.
• Gradually add more powdered sugar until you have a smooth, spreadable, and not runny frosting. I used the whole bag, but you might need less depending on how much liquid was left in your coconut solids.
• Preheat the oven to 325F. Spread the shredded coconut evenly on a baking sheet. Bake, stirring every 2 minutes for 5-10 minutes or until it is beautifully toasted. It will toast quickly, so keep a close eye on it.
• Carefully trim any dome off of the top of each cake layer using a serrated knife.
• Place the one layer in the center of your cake plate or stand, securing it with a dab of frosting (optional.)
• Spread a layer of frosting on the top, sprinkle with toasted coconut (optional) and then center the second cake layer on top.
• Place strips of wax paper on the cake plate, slightly under the edge of the cake, so that the cake plate stays clean while frosting(optional.)
• Spread the rest of the cake with an even layer of frosting.
• Sprinkle and gently press toasted (or untoasted) coconut all over the cake.
• If you used wax paper strips, gently pull them away from the cake before serving.

GLUTEN-FREE COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

COCONUT CAKE (GLUTEN-FREE & DAIRY-FREE)

Steps:

• In a medium mixing bowl combine the shredded coconut and coconut milk. Make sure the coconut is fully covered and allow it to soak for 1 hour. After it has soaked for 1 hour, strain the shredded coconut and set it aside. Save the coconut milk too as that will be used in the cake.
• Preheat the oven to 350ºF degrees and prepare three 8-inch round cake pans with non-stick baking spray and parchment paper.
• In the bowl of a stand mixer with the flat beater attachment, cream the butter and sugar on high for 5 minutes or until light and fluffy.
• Add in the egg whites and mix again on high for 2 minutes.
• Add in the sour cream or yogurt, vanilla extract, and coconut extract (if using) and mix on high for another 2 minutes.
• Add in the flour, baking powder, salt, and baking soda and turn the mixer on low.
• As the mixer is on low slowly pour in 1 cup (not the entire can) of canned coconut milk that was used in step 1 and allow the batter to mix until just combined. Be careful to not overmix the batter. Scrape the sides of the bowl when necessary.
• Add the soaked shredded coconut into the cake batter and combine with a spatula until just incorporated.
• Divide the cake batter evenly into the three prepared cake pans and bake for approximately 22-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the cake edges begin to pull away from the cake pans.
• Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.
• In a medium pot combine the egg yolks, whole egg, sugar, and lemon juice.
• Cook mixture on medium-low heat constantly stirring with a whisk until mixture thickens and comes to a boil. This should take approximately 5-10 minutes. Remove from the heat.
• Add in the salt and butter and mix until fully melted and incorporated.
• Strain curd into a shallow dish to remove any cooked egg bits and immediately cover with plastic wrap directly on the surface of the curd. Let cool completely before filling the cake.
• Cut the guava paste into chunks and place it into a medium pot.
• Add in the remaining guava filing ingredients and begin to cook over medium heat stirring occasionally until it comes to a boil. Reduce the heat to medium-low.
• The guava chunks will begin to melt and the sugar will start to dissolve. Continue to stir. (If there are any stubborn guava chunks, you can mash them with a potato masher or a fork to speed the process up.)
• Allow the guava filling to gently simmer for 5 minutes and remove from the heat. (The mixture should be smooth and without grit when rubbed between two fingers.)
• Pour the guava filling into a shallow dish and immediately cover it with plastic wrap directly on the surface. Allow to fully cool to room temperature before filling the cake.
• In the bowl of a stand mixer with the paddle attachment cream the butter and cream cheese together on high for 5 minutes until light and fluffy. Scrape down the sides of the bowl when necessary.
• Add in the icing sugar and salt and mix on low until combined.
• Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
• Level each fully cooled coconut cake layer with a cake leveler or knife if needed.
• Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 2 cups of cream cheese buttercream.
• Pipe a buttercream border around the edge and fill with approximately ¾ cup of lemon curd.
• Place another layer of leveled coconut cake on top of the lemon curd and very gently apply a thin coat of buttercream to all of the cake. If the cake feels unstable or the buttercream is soft, stop here and chill the cake for 15 minutes.
• Remove the cake from the fridge and repeat step 4 but with the guava filling. Top with the remaining coconut cake layer and apply a thin coat of buttercream all over the exposed cake. Refrigerate for 20 minutes.
• Cover the cake with a final layer of cream cheese buttercream and smooth the sides with a cake smoother or Wilton cake comb.
• Decorate the cake as you please. I topped the cake with some leftover guava filling, shredded coconut, and large slices of guava fruit. Enjoy!
• Store leftover cake in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.