Gluten free coconut cake

My son made this for Thanksgiving and it was wonderful.  This is a cake that if you enjoy the taste of coconut but can’t handle the texture it’s for you.

If you’d like to try it here’s what you’ll need.


4 eggs

1 1/2 cup sugar

3 1/2 oz. butter at room temperature

26 Tbsp. Coconut milk

1 cup whole milk

1 1/2 cup gf flour ( my son used Bobs Red Mill cup to cup GF all purpose flour)

1 Tbsp baking powder

1 3/4 cup sweetened condensed milk

3/4 cup grated coconut


Seperate the egg yolks from the egg whites and store the egg whites in the refrigerator.

In a bowl, add sugar, butter, yolks and beat until the mix is clear and fluffy.

Add 13 Tbsp of coconut milk and mix.

Add gf flour and mix.  Stir with a spatula and beat for 30 seconds more.

Add 1/2 cup of whole milk and continue beating.

In another bowl, beat the egg whites to a stiff peak and transfer them to the previous bowl, mixing with care without beating.

Lastly, Add the baking powder and mix well.

Preheat oven to 350F.  Grease and flour a round cake pan and pour the cake mixture into it.  Bake for 30 minutes.

while the cake is baking, prepare the topping.  Mix the sweetened condensed milk with 1/2 cup of milk and 13 Tbsp of coconut milk.

when the cake is done remove from oven and pierce with a fork several times and pour the topping over the entire cake while still hot.

Garnish with grated coconut.


adapted from Tastemade

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