Breastfeeding Friendly Gluten Free Coconut Layer Cake
Total time2 hr 10 min
Prep time40 min
Cook time30 min
4.5(20)
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups gluten free flour blend
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 1 can (13.5 oz) full-fat coconut milk, well shaken
- 1 tbsp white vinegar
For the frosting
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar, sifted
- ¼ cup full-fat coconut milk
- 1 tsp coconut extract
- ¼ tsp salt
For finishing
- 2 cups sweetened shredded coconut, toasted
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 4–5 minutes. Transfer to a plate and let cool completely.
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