Imagine a cake so light, so decadent, and so irresistibly delicious that it makes you forget it's even gluten-free. This Coconut Vanilla Cake is not just a dessert; it's a culinary masterpiece that will transport your taste buds to a tropical paradise of flavor. Whether you're dealing with gluten sensitivities or simply looking for a show-stopping dessert, this recipe promises to deliver pure, mouthwatering magic in every single bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 cup sugar
- 1 cup coconut milk
- 1/2 cup unsweetened shredded coconut
- 1/2 cup vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the gluten-free all-purpose flour, baking powder, and salt to ensure even distribution and remove any lumps.
- In a separate bowl, whisk together the sugar, coconut milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
- Fold in the unsweetened shredded coconut, distributing it evenly throughout the batter.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula and smoothing the top.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully turn out the cake onto a wire rack and allow it to cool completely before frosting or serving.
- Optional: Dust with powdered sugar or top with coconut cream frosting for added flavor and decoration.
Tips
- Always sift your gluten-free flour to prevent clumping and ensure a smooth, tender cake texture.
- Use room temperature eggs and coconut milk for better ingredient integration.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake light and fluffy.
- Check your cake's doneness with the toothpick test, but start checking a few minutes before the recommended baking time.
- Let the cake cool completely before adding any frosting to prevent melting and sliding.
- For extra moisture, you can brush the cooled cake with a little extra coconut milk before serving.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 60mg
