Home » Dairy Free » Chocolate Gluten Free Coconut Cake

Chocolate Gluten Free Coconut Cake

Originally I created this coconut cake gluten free dairy free back in 2017. I wanted a festive dessert that would be perfect for Easter, Passover, or any spring gathering you might have. This is truly the best gluten free coconut cake! The chocolate and coconut flavors melt together so well. The cake itself is incredibly moist with amazing texture. The fluffy coconut buttercream truly compliments this gluten free dairy free coconut cake.


Gluten Free Coconut Cake

This post contains affiliate links. Living Freely GF makes a small percentage of any purchases made through these links. Thank you for your support.

Cake deserves to always be center stage for every occasion. It’s loved by all and you can dress up this gluten free dairy free coconut cake just by adding toasted coconut and even slivered almonds to the top. So easy!!!




What ingredients are needed for this gluten free coconut cake?

  • My Personal Gluten Free All Purpose Flour Blend or Better Batter (use the code: livingfreelygf for 30% off your entire purchase on BetterBatter.org
  • xanthan gum
  • cocoa powder
  • eggs
  • coconut extract
  • salt, baking soda, baking powder
  • coconut sugar (regular sugar works too)
  • dairy free milk
  • vegan butter
  • vanilla extract
  • vegetable shortening
  • powdered sugar
  • shredded coconut


Can I sub the flour for coconut or almond flour. 

No, you need to use a gluten free all purpose flour blend or your texture will be horrible. 

What gluten free all purpose flour should I use? 

I only recommend either using my My Personal Gluten Free All Purpose Flour Blend. (it is only 3 ingredients and will never let you down) You will LOVE how easy and inexpensive it is to make, or Better Batter Flour. You can use the code livingfreelygf for 30% off your entire purchase at http://www.betterbatter.org

If I use a store bought flour blend with xanthan gum do I still need to add it?

No, if your blend already has xanthan gum please do not add more.

Can I use regular dairy products instead of gluten free?

Absolutely. You can use regular milk or butter. I would recommend unsalted butter. 


How do you make this gluten free dairy free coconut cake cake?

Start by boiling the water with some of the sugar. Everyone always asks why this is a part of the directions. In most of my cakes I have found that this helps make that texture super moist and amazing. Not sure why, but it works!
Preheat the oven and begin mixing the ingredients.
In your stand mixer with the paddle attachment (or mixing bowl with a hand mixer) you will add the rest of the sugar, butter and melted coconut oil, blend.
Add the milk and cooled water mixture to the bowl and blend. With the mixer on low add the eggs, vanilla and salt. Then add all of the dry ingredients one at a time adding the flour last one cup at a time. Blend well.
Turn the mixer on medium speed and blend for 5 minutes scraping the sides halfway through. Once you have a nice pudding like consistency you are ready to go.
Pour the batter into greased cake pans and bake. Wait until the cake is completely cooled before frosting. You can make these up to 2 days before and store in the fridge before frosting.
To make the buttercream start by adding the butter and shortening to the mixer and cream the two. Add the powdered sugar and mix well, then add the milk and coconut extract. Beat on med/high until the frosting is light and fluffy.
For this cake I like to only frost the tops, it’s so easy! Don’t worry about the frosting looking perfect because the toasted coconut will cover any imperfections.
Toast the coconut by laying it out on a baking sheet and setting the oven on broil. This will happen fast so watch it the entire time! As soon as it gets slightly golden it’s done! Sprinkle the coconut on top of the buttercream and enjoy.
I like to store this at room temp for the first 24 hours and then I will refrigerate after that.
Coconut Cake on a cake plate

Feel free to get super creative with this and add candies on top. Peeps and little eggs would be super cute on top of the toasted coconut! I have served this several years in a row now to people who are not gluten free and they have loved it! Enjoy!



4.67 from 3 votes

Gluten Free Coconut Cake

Gluten free dairy free coconut cake is the perfect spring dessert to share with everyone!

Course Dessert
Cuisine American
Keyword gluten free coconut cake, gluten free dairy free coconut cake, the best gluten free coconut cake
Servings 12
Calories 520 kcal


  • 2 Cups GF All Purpose Flour
  • 1 tsp. Xanthan Gum
  • 2 tsp. Baking Powder
  • 2 tsp. Baking Soda
  • ¼ tsp. Salt Dash
  • 1 Cup Boiling Water
  • 1 Cup Dairy Free Milk
  • 1 ½ Cups Coconut Sugar
  • Cup Dairy Free Butter
  • 2 TBSP. Coconut Oil
  • 1 TBSP. Vanilla
  • 2 Eggs
  • 1 ½ tsp. Coconut Extract
  • 1 Cup Cocoa Powder

Coconut Buttercream Frosting

  • ½ Cup Dairy Free Butter
  • ½ Cup Vegetable Shortening
  • 2 ½ Cups Powdered Sugar
  • 1 ½ tsp. Coconut Extract
  • 1 ½ TBSP. Dairy Free Milk
  • 1 Cup Shredded Coconut


  1. Preheat oven to 350 degrees F.
  2. Boil the water in the sauce pan with ½ cup of sugar for about 3 minutes. Remove from heat and allow to cool.
  3. In your stand mixer blend the remaining cup of sugar with the butter and melted coconut oil.
  4. Add the milk, and add the cooled water and sugar mixture. (The mixer should be going the entire time).
  5. With the mixer on low speed add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum, cocoa powder and gluten free all-purpose flour.
  6. Beat on medium for about 5 minutes or until your batter has almost a pudding like consistency.
  7. Add the coconut extract and mix on low for one minute.
  8. Pour into your greased pans. I use coconut oil to grease the pan. 6 inch rounds cook about 25 minutes and 8 inch rounds cook 25-30 minutes. Check after 20 minutes in case your oven runs hot. Test with toothpick. Enjoy!

Coconut Buttercream Frosting

  1. Broil ½ Cup of shredded coconut on high for 6 minutes. Watch is closely.
  2. In a stand mixer cream the butter and shortening.
  3. Add the powdered sugar and beat 3 minutes then scrape sides.
  4. Add the dairy free milk and beat on high for 4 minutes.
  5. Add the coconut extract and beat on medium for an additional 2 minutes.
  6. Frost the cake as desired after the cake has cooled for 30 or more minutes. Use the remaining ½ cup of shredded coconut on top of the frosting in between the layers of cake.
Nutrition Facts
Gluten Free Coconut Cake
Amount Per Serving
Calories 520 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Cholesterol 27mg9%
Sodium 462mg20%
Potassium 228mg7%
Carbohydrates 66g22%
Fiber 5g21%
Sugar 42g47%
Protein 5g10%
Vitamin A 40IU1%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


Need more cake recipes? I’ve got you covered…




Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Oh my gosh this looks so delicious and moist!! I love anything coconut!!

    1. livingfreelygf says:

      Thank you! We love coconut too and the chocolate with coconut is so yummy! Perfect for Easter.

  2. 5 stars
    This cake looks so luscious, love those beautiful layers of chocolate and coconut together! We have 4 people in our family with gluten intolerance, I know this will be a huge hit!

    1. livingfreelygf says:

      Thank you Catherine!