This Gluten Free Coconut Dream Cake with vegan buttercream frosting is light, fluffy, moist, and incredibly flavorful. Perfect dessert option for any day of the week.
Servings 12Servings
Ingredients
Coconut Cake
1 3/4CupAlmond flour
2Tbsp.Coconut flour
10Eggs, separated
1Tbsp.Coconut rum
2CupsPowdered Sugar
1/4tsp.Cream of tartar
1/4tsp.salt
1CupUnsweetened shredded coconut
Vegan Buttercream Frosting
3Tbsp.Vegan butter
3 3/4CupPowdered Sugar
1/4 Cup + 2 Tbsp.Dairy free milk (almond, soy)
1 1/2tsp.Vanilla extract
Instructions
Coconut Cake
Preheat oven to 350 degrees F and line the bottom of 3 9" round pans with parchment paper.
Separate 10 eggs with the whites and yolks in separate large bowls. With an electric mixer, beat the egg yolks for about 3 minutes until pale and slightly fluffy. Add in rum and the powdered sugar less 1 Tbsp. and beat on high speed for about 1 minute until thick.
Lower speed to low and slowly add the coconut and almond flours. It may be easier to add the last bit by hand, folding until combined. Set aside.
Next, using clean mixer attachments, beat egg whites for about 1 minute, until they are foamy. Add in the cream of tartar, salt and reserved 1 Tbsp. powdered sugar. Beat on high speed for 2-3 minutes until stiff peaks form.
Fold 1/2 cup to 1 cup of egg whites into the egg yolk mixture and combine. Then fold in the rest of the egg whites. Distribute the batter equally between the three pans, spreading out the tops to fill the pans evenly.
Bake at 350 for about 22 minutes, until the cake is golden brown and a toothpick comes out clean. Let cool in pans for at least 1 hour. Then run a knife along the edges and invert onto cooling racks, removing parchment. Let cool completely before assembling and frosting.*
Vegan Buttercream Frosting
In a large bowl, whip the vegan butter with an electric mixer until it has softened. Add in powdered sugar, vanilla extract, and 1/4 cup of dairy free milk. Mix for about 3 minutes until light and fluffy. If it is too dry, add in additional milk one Tbsp. at a time. If it becomes to thin, add a little more powdered sugar. It should be spreadable, but not liquidy.
Cake Assembly
Once cake has cooled, place one layer on a cake stand or plate. Spread 3/4 cup of frosting between each layers and then use the rest to frost the top and sides of the cake. Cover the top of cake with shredded coconut.
Notes
*I recommend making the cake layers the night before and refrigerate them so they can fully cool. Assembly will be quick the following day.*This cake remains moist when stored in refrigerator for up to one week.Recipe adapted fromĀ Epicurious.