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Coconut Flour Cake with Lemon and Coconut Frosting Recipe

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4.1 from 41 reviews

  • Author: Ava
  • Total Time: 2 hours
  • Yield: 8 servings
  • Diet: Gluten Free

Description

This moist and flavorful Coconut Flour Cake is a delightful gluten-free dessert made with wholesome ingredients like coconut flour, eggs, and honey. It is perfectly tender with a light texture, brightened by lemon zest, and topped with a luscious coconut buttercream frosting. Ideal for special occasions or any time you crave a homemade treat without traditional wheat flour.

Ingredients

Cake:

  • 1/4 cup coconut oil
  • 3/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 large eggs (at room temperature)
  • 2 egg whites (at room temperature)
  • 1/3 cup honey
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1/2 cup full-fat coconut milk (shake can well before opening; reserve some for frosting)
  • Zest of 1 lemon

Frosting:

  • 1/2 cup unsalted butter (softened; can use vegan butter to make dairy free)
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 2–3 cups powdered sugar (sifted if lumpy)
  • 3 tablespoons full-fat coconut milk (from the can above, plus additional as needed)

Decoration (optional):

  • Sprinkles
  • Sweetened flaked or shredded coconut
  • Mini chocolate chips

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (177°C). Lightly coat one 9-inch round cake pan or two 6-inch round cake pans with nonstick spray. Line the bottom(s) with parchment paper and coat again with nonstick spray. Set aside.
  2. Melt Coconut Oil: In a large microwave-safe bowl, melt the coconut oil in 30 seconds, then continue heating in 15-second bursts until fully liquefied. Allow it to cool to room temperature.
  3. Sift Dry Ingredients: In a separate large bowl, sift together the coconut flour, baking soda, and kosher salt. Sifting is crucial for a lighter cake texture.
  4. Combine Wet Ingredients: To the cooled coconut oil, add the eggs, egg whites, honey, vanilla extract, almond extract, and coconut milk (ensure coconut milk is well combined by whisking if separated). Whisk until no streaks of eggs remain and mixture is homogeneous.
  5. Mix Wet and Dry: Pour the wet mixture into the dry ingredients and whisk vigorously to break up large lumps of coconut flour; lumps should reduce to about sprinkle-size. Fold in the lemon zest with a rubber spatula. Pour batter into prepared pan(s), smoothing the top evenly.
  6. Bake: Place the pan(s) in the oven and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean, the edges are golden, and the center springs back when lightly pressed. Cool completely in pan(s) on a wire rack.
  7. Make Frosting: In a clean mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until light and fluffy. Add vanilla extract and salt, mixing to combine.
  8. Add Powdered Sugar and Coconut Milk: Gradually add 1/2 cup powdered sugar on low speed, then 1 1/2 cups in small increments to prevent sugar clouds. If mixture dries out, add coconut milk as needed. Add remaining 3 tablespoons coconut milk and beat on medium-high speed for 2–3 minutes until fluffy. Adjust thickness by adding powdered sugar or coconut milk little by little.
  9. Assemble the Cake: For a single layer, transfer the cake to a serving plate, flat side down. For two layers, place the first layer domed side down (level if needed), protect plate with wax paper strips. Spread frosting on top. Place second layer flat side down, dome side up. Frost the entire cake evenly, covering top and sides.
  10. Decorate and Serve: Decorate with sprinkles, shredded coconut, and mini chocolate chips as desired. Slice and enjoy your coconut flour cake!

Notes

  • Ensure eggs are at room temperature for better mixing and texture.
  • Sifting the dry ingredients is crucial to prevent dense cake texture.
  • When opening coconut milk, whisk separately for smooth consistency before measuring.
  • Coconut oil should be cooled to room temperature to avoid cooking the eggs when combined.
  • Do not overmix the batter to maintain a tender crumb.
  • The frosting consistency can be adjusted by adding powdered sugar for thickness or coconut milk to thin it.
  • Use vegan butter to make the cake and frosting dairy-free.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/coconut-flour-cake-with-lemon-and-coconut-frosting-recipe/