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Gluten-Free Lemon Coconut Layer Cake

A two-layer Gluten-Free Lemon Coconut Cake with white lemon glaze dripping down the sides, served on a white plate.
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A moist, zesty layer cake made without gluten, featuring bright lemon flavor and rich coconut.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup unsweetened almond milk
  • 1/2 cup plain Greek yogurt or dairy-free yogurt alternative
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat canned coconut milk (refrigerated overnight, use only the thick cream layer)
  • 1 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and shredded coconut.
  3. In a separate medium bowl, whisk together the almond milk, yogurt, vegetable oil, eggs, lemon zest, lemon juice, vanilla extract, and the thick coconut cream layer.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Add a few drops more juice if needed to reach a thick but pourable consistency.
  9. Once the cakes are completely cool, place one layer on a serving plate. Drizzle half of the lemon glaze over the top. Place the second layer on top. Pour the remaining glaze over the top layer, allowing it to drip down the sides.
  10. Serve plain or frost with your preferred frosting, such as coconut cream cheese frosting.

Notes

  • For best results with gluten-free baking, measure your flour using the spoon-and-level method.
  • If you want a stronger coconut flavor, substitute 1/4 cup of the gluten-free flour with fine coconut flour.
  • You can make this a single-layer sheet cake by using a 9×13 inch pan; increase the baking time by about 5 to 10 minutes.

Nutrition

Find it online: https://cookifyme.com/gluten-free-lemon-coconut-cake/