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Gluten Free Coconut Cake

Updated on July 5, 2014
BlossomSB profile image

Bronwen is interested in food, diet, and creating recipes, as she has prepared family meals and organised church and home functions.

Gluten Free Coconut Cake
Gluten Free Coconut Cake | Source

Both Gluten and Dairy Free

I've been experimenting again and you should see the mess in my kitchen right now! However, the result is good, so it was worth it and when I've finished sharing this recipe I'll go back and clean up.

Both the Coconut Cake and the Coconut Topping are gluten free and dairy free, so the recipes are useful for people with those dietary restrictions. And a bonus! It's also suitable for vegetarians and vegans, depending on the type of gelatine that you choose to use!

Actually there are two recipes for the price of one here (and they're free), as there's also the Topping, and that's finger-licking good (you should see how clean that basin is!

The recipe for the topping will be included as well. Of course, it's also gluten free.

Mango Jelly - a Good Standby!
Mango Jelly - a Good Standby! | Source

Extra Hints

Please read these first, as they could be helpful.

  • I chose a 16 cm square cake tin, but this cake mixture makes quite an amount, so a larger cake tin or even one of a different shape could be used.
  • You may not need to add all the coconut milk to the cake mixture. Try to ensure that it is the right consistency and not too runny (I drank the tiny bit left!).
  • Do not shake the can of coconut cream. Place it in the refrigerator and leave it until it is thoroughly chilled.
  • Catastrophe! I found that the sachet of gelatine had been half used, so I substituted a dessertspoon of Mango Jelly crystals that was in the pantry. Actually, it added to the flavour and colour of the topping.

The Ingredients for the Cake
The Ingredients for the Cake | Source
Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 min
Yields: 16 delicious slices
Adding the Ingredients
Adding the Ingredients | Source


  • 3 eggs, large size
  • 2 cups self-raising flour, gluten free
  • ½ cup sugar
  • ⅓ cup oil, organic olive oil or other vegetable cooking oil
  • 1 50 g pack coconut milk powder
  • 1 cup water, slightly warmed
  • 1 cup desiccated coconut
  • ½ teaspoon vanilla essence, organic


  1. Preheat the oven to 180℃ or 350℉. Line a cake tin with foil, or oil and lightly flour a tin.
  2. Mix the powdered coconut milk with the warm water and set aside to cool. Add the sugar and oil and beat a little more.
  3. Break the eggs into a good sized bowl and beat lightly.
  4. Add the sugar and oil to the eggs and beat lightly.
  5. Add half the cooled coconut milk and vanilla and beat lightly.
  6. Add the flour and desiccated coconut and fold in until mixed well.
  7. Add the coconut milk, a little at at time until the mixture is of a good cake consistency.
  8. Pour the cake mixture into the prepared cake tin. Smooth to make the top flat, and transfer to the oven.
The Ingredients for the Topping
The Ingredients for the Topping | Source

Topping Ingredients

400 ml
can coconut cream
cooled in refrigerator
½ cup
icing sugar
10 g satchet
1 teaspoon

Rate this Recipe

5 stars from 1 rating of Gluten Free Coconut Cake

Topping Instructions

The cake is moist and quite nice without the Topping, but it does not take long to make, so here are the instructions:

  • Open the can of coconut cream. Gently pour off the thin liquid into a container, retaining the thick cream and return can to the refrigerator until it is needed.
  • Heat the liquid and add the gelatine, stirring until it is dissolved. Cool in the refrigerator.
  • Put the thick cream into a basin, add the dissolved gelatine, icing sugar and vanilla and beat until mixed well together. Replace in the refrigerator until just beginning to set.
  • Beat until light and fluffy.
  • Pour onto the top of the cake and smooth, if desired, or leave in small peaks.
  • Sprinkle with desiccated or flaked coconut, or other decoration.

Cooked and Ready for the Topping
Cooked and Ready for the Topping | Source

It's a Keeper - Or Is it?

This Gluten Free Coconut Cake will keep quite well, but it is best kept in the refrigerator because of the gelatine in the Topping.

Actually it doesn't seem to keep quite well at all, as it's being raided right now!

Help! Hands off, that's for tea!

First Slice for the Cook!
First Slice for the Cook! | Source


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    • BlossomSB profile image

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Joyette Fabien: Do try! I hope it works for you and that you love it.

    • Joyette  Fabien profile image

      Joyette Fabien 2 years ago from Dominica

      Wow this sounds really great! I'm a coconut lover so I'm going to try this! Thanks for sharing.

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Joyfulcrown: I'm so sorry I missed your comment before. Do try it, it's not too difficult and, as you write, it is yummy.

      AudreyHowitt: Thank you Audrey. Probably not so good if trying to get thinner, but an occasional treat that doesn't upset the tummy is welcome.

      Rayne123: That's great that you are finding useful recipes. Coconut cream is easily available in our supermarkets and is not expensive, so I'm sure you'd be able to find it, too. Otherwise there's the original way of making it - grating the 'meat' of the coconut, but you do need a special grater for that! Then you squeeze out the cream from the grated coconut - quite a process, but that's how it's made in the Pacific Islands.

      Romanian: It's a pleasure. Thank you for your comments.

    • Romanian profile image

      Nicu 3 years ago from Oradea, Romania

      I love coconut cakes and ice creams, thanks for sharing this great recipe.

    • profile image

      Rayne123 3 years ago

      oh my what great recipes I have been coming across on hub. I for sure have to experiment with them. This looks so good.

      However I have never heard or tasted Coconut cream. I know I use it coconut oil for my hair and face. I also know there is the editable oil, is that the same.

      Thank you for posting recipes.


    • AudreyHowitt profile image

      Audrey Howitt 3 years ago from California

      Oh yum! I miss cake sometimes--you have the best gluten free recipes!

    • Joyfulcrown profile image

      Joyfulcrown 3 years ago

      This looks very yummy! I've never tried making a coconut cake before. This seems like something I can do.

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Yes, I like it when things have a story behind them. It was a shame about my photos, but I managed to fix my camera for the time being, so I'm hoping it continues to do the right thing now. I went on a lovely outing today and took lots of photos, so I'm hoping to find time to put that into a hub soon. Blessings for your concern.

    • Faith Reaper profile image

      Faith Reaper 3 years ago from southern USA

      Thank you for sharing with me about your interesting plate. Oh, no, that is terrible about your photos!!! Your photos are always so interesting and beautiful and add much interest. I am sorry that happened. If someone else along with you on your trip had taken some photos too, maybe they would be willing to share?

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Faith Reaper: Thank you, Faith. I hope that you enjoy it when you make it. Yes, the plate is interesting, they are the symbols of each of the boarding houses at Rugby School in England - obviously designed by the boys themselves! My husband taught there once a long time ago. My week away was in Rye, down on the Mornington Peninsula, still in Victoria. Maybe I should write about it, but something happened to my camera and the photos have disappeared!

    • Faith Reaper profile image

      Faith Reaper 3 years ago from southern USA

      Looks scrumptious and it is even better by being so healthy! Coconut is one of my favorite kind of cakes and this one is a keeper here. I want to try this one.

      Your photos are great, as are your instructions. Thank you for sharing this gem! Your plate is very interesting too.

      Hope your holiday was lovely. I cannot wait to read a hub on your travels.

      Up ++++ and away

      Blessings always

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      aviannovice: Lovely! Your intended way of making it is a good one. I hope you enjoy it.

    • aviannovice profile image

      Deb Hirt 3 years ago from Stillwater, OK

      I saved the recipe, which I will make fairly soon. Sixteen pieces? Not for me. I usually skip the icing and halve the sugar. Looks like a winner to me.

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      MsDora: Sorry for the slow reply, I've been away on holiday for a week. So glad you like the recipe.

    • MsDora profile image

      Dora Weithers 3 years ago from The Caribbean

      I admire the excellent creativity of the cooks on HubPages. This recipe is special because it is gluten-free and because of my love for coconut. Thanks a million, Blossom.

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      LadyFiddler: I hope you survived until lunchtime! Bless you for your comments.

    • LadyFiddler profile image

      Joanna Chandler 3 years ago from On planet Earth

      Lady! I am starving and your tempting me this looks so delicious in the eyes of a hungry woman. I can't wait for my lunch hour i am like sooooo hungry. lol

      Thanks for sharing this delicious recipe Blossom :)

      ~~Smile Jesus Loves U to~~

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      always exploring: The second time I made it I followed this recipe that I created, but it seemed a bit dry, so I hope it works for you. Maybe it's my oven. Enjoy!

      teaches12345: It was! Thank you for reading and for your comments, I love to share.

    • teaches12345 profile image

      Dianna Mendez 3 years ago

      Your cake looks wonderfully yummy. I am looking for more recipes using coconut and also the avoidance of gluten. This is one that will certainly fit that requirement. Thanks for sharing.

    • always exploring profile image

      Ruby Jean Fuller 3 years ago from Southern Illinois

      I will make this one. I love coconut cake, gluten free of course. Thank you again..

    • BlossomSB profile image

      Bronwen Scott-Branagan 3 years ago from Victoria, Australia

      Frank Atanacio: You're such a good commenter, Frank. It is good. I've eaten quite a bit now and it hasn't upset my fussy tummy at all.

      FlourishAnyway: You're exactly right! I made far too much of that topping, so I add a little more and it makes a lovely dessert.

      Jackie Lynnley: Well, it's fairly healthy, but it does have sugar in both the cake and the topping. I'm enjoying it, although it's not as light as I expected, I guess that's because of the coconut.

      AliciaC: Thank you. I hope you do enjoy it. I am, but sometimes my experiments in cooking don't turn out quite so well!

    • AliciaC profile image

      Linda Crampton 3 years ago from British Columbia, Canada

      I love cakes and desserts containing coconut, so I'm sure I would enjoy this cake. It sounds very appealing! Thanks for sharing the recipe.

    • Jackie Lynnley profile image

      Jackie Lynnley 3 years ago from The Beautiful South

      Looks and sounds delicious; Blossom, and healthy! I will try this in a few days. ^

    • FlourishAnyway profile image

      FlourishAnyway 3 years ago from USA

      You have managed to come up with a dessert that pleases both the palate and dietary sensitivities.

    • Frank Atanacio profile image

      Frank Atanacio 3 years ago from Shelton

      blossom.. sounds good.. and easy I think even for me to make thanks voted yp and shared :)