Gluten free coconut cream cake has been my go to dairy and gluten free cake, whenever the occasion calls for it! It’s light as a cloud and creamy. The coconut, vanilla and pillowy marshmallow frosting pair exceptionally well together.
This cake is always a hit. Whether ones have dietary limitations or not. It is not complicated. However, there are a few steps. So I like to think of it in three parts. It also needs to chill for a couple hours before serving. So it can be made a day ahead and kept in the fridge. But since it begins with a cake mix for the base, it does not take an unreasonable amount of effort. Especially for how delicious it turns out.
Gluten Free Cake Mixes
Gluten free cakes mixes have come a far way from when I first started making this cake years ago and had to find a way to make a mix taste better. But in so doing I learned anything can taste good with a can of coconut cream poured over it! It’s important that it is in fact full fat coconut cream and NOT coconut milk (which is not thick enough and will make the cake much, much too wet). Coconut cream is a lot thicker than canned coconut milk and richer. They are different and not interchangeable.
This cake needs a 9″ x 13″ cake pan and makes a sheet cake style cake. So make sure whatever gluten free cake mix you begin with makes enough for that size of pan.
Coconut Cream
The cake is a ‘poke’ style cake. Meaning that you poke it all over with a fork or skewer when it comes warm out of the oven. And then in this case pour a can of coconut cream over to be absorbed. It results in an unbelievably moist and yummy cake base.
Another added bonus is because it uses a seven minute frosting (which is cooked stovetop) it does not require the cake to fully cool before frosting. However the entire cake does need a couple hours in the fridge to cool and set up after it’s completely frosted and assembled.
To keep it dairy free make sure to adjust cake mix directions. Such as using milk alternatives, water or oil instead of butter.
Seven Minute Frosting
Making a traditional seven minute frosting requires a bain-marie. Which is a heat proof bowl placed over a pot of boiling water, that does not touch the surface of the water.
If you have never made seven minute frosting before, it’s an old fashioned whipped marshmallow like frosting. It does indeed often take seven minutes of active electric hand held mixing in the bowl, placed over a pan of boiling water.
Gluten-free Dairy-free Coconut Cream Cake
A cloud like creamy coconut and vanilla cake
Ingredients
Cake:
- 1 Gluten Free white or vanilla Cake Mix
- Ingredients for the Cake Mix generally oil, eggs and water
- 1 Can 398ml Coconut Cream (NOT Coconut milk!!!)
Frosting:
- 2 Large Egg Whites
- 1 1/2 Cups Granulated Sugar
- 1/3 Cup of Water
- 1/2 teaspoon Corn Syrup
- 1 teaspoon Vanilla
Topping:
- 1/2 Cup Sweetened Shredded Coconut
Instructions
-
Grease a 9 x 13″ pan and preheat the oven to cake mix directions.
-
Mix cake and bake according to mix directions.
-
Remove from the oven and poke all over with a fork – you want lots of holes to soak up all the coconut cream.
-
Shake up the can of coconut cream well before opening. Making sure it is the thicker COCONUT CREAM and NOT coconut milk (they are not the same).
-
Working slowly, spoon and spread the coconut cream evenly over the warm cake, allowing as much as possible to soak in. Some of the thick cream will remain on top and that is fine. Set aside.
-
In a heat proof boil (that fits over top of a pot with 2 inches of boiling water, without actually touching the water) combine the egg whites, sugar, water and corn syrup.
-
Place over the boiling or near boiling/simmering water stove top and using a hand held electric mixer begin mixing on low to medium.
-
As mixture begins to thicken adjust speed as needed.
-
Continue using the electric mixer to beat the frosting until a thick, spreadable consistency is achieved. This takes anywhere from 6 to 10 minutes of active mixing.
-
Remove carefully from heat and mix in vanilla.
-
Spread evenly overtop of the cake while still warm.
-
Sprinkle evenly with sweetened shredded coconut.
-
Refrigerate until cold. 4 hours to 24 hours.
-
Serve chilled or at room temperature.
-
Store any leftovers covered in the fridge.
Another great pan cake is this pumpkin caramel cream cheese cake.