This dreamy layer cake leans on rich coconut milk in both the crumb and the frosting, giving it that deep, tropical flavor in every bite. A flax-and-water gel keeps the layers moist and tender, while creamed butter and sugar give the cake its classic pale, fluffy texture before baking into two golden rounds. The frosting whips up light and silky, thanks to plenty of sifted powdered sugar and a splash of that same coconut milk, and a generous coating of shredded coconut on top and sides gives the whole cake its signature snowy, textured finish. It's an eye-catching centerpiece for birthdays, potlucks, or just because, and it's a solid pick to keep in a gluten free baking rotation.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.
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