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Coconut Bliss Cake with Toasted Coconut Frosting Revealed!

A delicious Coconut Bliss Cake topped with a creamy toasted coconut frosting, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Tropical
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups gluten-free all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coconut milk canned or carton
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded unsweetened coconut
  • 1/2 cup unsalted butter softened (for frosting)
  • 3 cups powdered sugar for frosting
  • 1/4 cup coconut milk for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1 cup toasted shredded coconut for topping

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the coconut milk, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the shredded coconut.
  4. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  5. While the cakes are cooling, prepare the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the coconut milk, and mix until smooth. Stir in the vanilla extract.
  6. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
  7. Sprinkle the toasted shredded coconut on top of the frosted cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 50mgSodium: 200mgFiber: 1gSugar: 20g

Notes

  • This recipe serves 10.
  • For an extra tropical twist, add a layer of fresh pineapple slices between the cake layers.
  • You can also substitute almond extract for vanilla for a different flavor profile.

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