Here’s a delightful twist on a classic coconut cake: a rich, gluten-free chocolate coconut cake brimming with coconut flavor. The layers are tender and chocolatey, finished with a light, fluffy coconut buttercream that almost tastes like whipped cream.
This recipe is simple and reliable, made mostly in one bowl for easy cleanup. It consistently yields perfect results and is a favorite for special occasions. If you enjoy coconut-forward Southern cakes, this gluten-free version is sure to please.
Ingredient Notes
This chocolate coconut cake uses everyday ingredients that are easy to find. As written, the recipe is both gluten free and dairy free.
- Gluten-Free Flour Blend – Use a 1-to-1 gluten-free baking blend that contains a binder such as xanthan gum. This makes the cake rise and hold together like a traditional cake flour blend.
- Cocoa Powder – Use unsweetened cocoa powder for depth of chocolate flavor. Avoid Dutch-process cocoa for this recipe.
- Cornstarch or Starch Alternative – A small amount of cornstarch makes the gluten-free blend behave more like cake flour. If you avoid corn, substitute tapioca starch or arrowroot powder.
- Lite Coconut Milk – Replacing dairy milk with lite canned coconut milk enhances the coconut flavor. Shake the can well and use it at room temperature for best results.
See the recipe card below for full ingredient amounts and details.
How to Make a Chocolate Coconut Cake
This easy cake comes together in one bowl. For the smoothest results, use a stand mixer or an electric hand mixer. Before mixing, grease cake pans and line the bottoms with parchment paper.
STEP 1: Whisk together the sugar, gluten-free flour blend, cocoa powder, cornstarch, baking powder, baking soda and salt in a large bowl until fully combined.
STEP 2: Add the lightly beaten eggs, oil, coconut milk, vanilla and coconut extracts to the dry ingredients. Beat on medium speed for 2–3 minutes until the batter is smooth and uniform.
STEP 3: With the mixer on low, slowly pour in the hot water. Increase speed and beat for 1 minute to incorporate. The hot water helps bloom the cocoa and creates a silky batter.
STEP 4: Divide the batter between two 8- or 9-inch round pans. Tap the pans to release air bubbles and let the batter rest 10 minutes before baking.
STEP 5: Spread the sweetened shredded coconut on a small baking sheet in a thin, even layer.
STEP 6: Toast the coconut in the oven for about 7–10 minutes, stirring occasionally, until golden but not dark brown. Remove and set aside to cool.
Assembling the Cake
- STEP 1: Place one cooled cake layer on your serving plate or stand.
- STEP 2: Spread one-third of the coconut buttercream evenly over the layer to the edges.
- STEP 3: Add the second cake layer on top.
- STEP 4: Use the remaining frosting to cover the top and sides of the cake.
- STEP 5: Press the toasted shredded coconut gently into the frosting along the sides and on top for decoration.
Storage
Store leftover cake in an airtight container. At room temperature it will keep for 3–4 days; refrigerated, it will last about 5 days.
To freeze, slice the cake and place slices on a baking sheet to flash-freeze for an hour. Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container for up to 3 months.
More layer cake recipes to consider:
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Gluten Free Hummingbird Cake
-
Gluten Free Lemon Cake
-
Italian Cream Cake (Coconut and Pecan)
-
Gluten Free Pumpkin Cake
If you try this recipe, please leave a star rating and share how it turned out in the comments below.
Recipe
Chocolate Coconut Cake
Ingredients
For the cake:
- 2 cups sugar
- 1 ¾ cups gluten-free 1-to-1 flour blend
- ¾ cup unsweetened cocoa powder
- 2 tablespoons cornstarch (or tapioca/arrowroot)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 eggs, room temperature and lightly beaten
- ¾ cup oil
- 1 cup lite coconut milk (from a can, at room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- ½ cup hot water
For the frosting:
- 1 ½ cups vegan butter, room temperature (or unsalted dairy butter)
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 6 cups powdered sugar, sifted
- ¼ cup lite coconut milk
- 1 cup sweetened shredded coconut, toasted for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Spread the shredded coconut on a baking sheet and toast for 7–10 minutes, stirring occasionally until golden. Remove and set aside.
For the cake:
- Combine sugar, gluten-free flour blend, cocoa powder, cornstarch, baking powder, baking soda and salt in a large bowl. Whisk to combine.
- Add the eggs, oil, coconut milk, vanilla and coconut extracts. Beat on medium speed for 2–3 minutes until smooth.
- With the mixer on low, slowly add the hot water. Increase speed and beat 1 minute more.
- Divide batter between prepared pans. Tap pans to release air bubbles and let rest 10 minutes before baking.
- Bake 30–35 minutes, or until the cake springs back when lightly touched.
- Cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting:
- Beat the vegan butter with vanilla and coconut extracts on medium speed until smooth.
- Add powdered sugar one cup at a time, mixing between additions.
- Pour in the coconut milk and mix on low until combined. Increase speed to medium-high and beat 4–5 minutes until light and fluffy.
To decorate the cake:
- Place one cake layer on your serving plate, spread with one-third of the frosting to the edges.
- Add the second layer and frost the top and sides with remaining frosting.
- Chill the frosted cake uncovered for 15–20 minutes to set the frosting. Add a final coat if desired, then press the toasted coconut onto the sides and top.
Notes
- Three 6-inch rounds: bake 28–30 minutes
- Two 8-inch rounds: bake 30–35 minutes
- 24 cupcakes: bake 22–25 minutes
- 12-cup bundt pan: bake 50–55 minutes
Storage: Store leftover cake in an airtight container for 3–5 days at room temperature or refrigerated.
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Carbohydrates: 117 g