Thursday, March 11, 2010

Coconut Cake & Frosting

* Update 4/8/11 - I first posted this recipe over a year ago and am planning to give it a bit of a makeover this weekend to accommodate my son's new allergies, so it's on my mind. I shared this recipe on Cybele Pascal's Allergy Friendly Friday today! Take a look at all the other allergy-friendly recipes! 

* Update 4/17/11 - Gum-free, soy-free adaptation finally posted here: Coconut Cupcakes Update: Gum-free

This past weekend the little guy turned 2! We had a little celebration at home, so I just made a small 6-inch round cake, and used the rest of the cake batter to make 24 cupcakes, and most of them went straight into the freezer for treats later. The cake is a variation of the White Cake I posted about a month ago. This version is denser and I think would also make a good crumbcake with a brown sugar and cinnamon strudel topping.  

Coconut Cake

1/2 cup (1 stick) safe margarine or shortening
1/2 cup coconut oil (room temperature)
2 cups granulated sugar
3/4 cup unsweetened applesauce
2 Tbls ground flax seed + 6 Tbls hot water, let sit
2-1/2 cups All Purpose Flour Mix (see sidebar)
3/4 cup coconut flour
4 teaspoons safe baking powder (see sidebar)
1 teaspoon baking soda
1-1/2 teaspoon guar gum
1 teaspoon salt
1-1/2 cups coconut milk, hot

Preheat oven to 350F.

Beat sugar, coconut oil and margarine or shortening. Blend in applesauce and flax gel. In a separate bowl, mix together flours, baking powder, baking soda, guar gum and salt. Slowly mix in half the flour mixture, then half the milk, until blended. Then slowly mix in remaining flour and milk.

Bake cake layers in greased or parchment lined pans for about 30 minutes or in lined cupcake pans for about 20 minutes. Let sit in pans until cooled.

Yield: This recipe made 24 cupcakes and two 6" rounds. I think you could make three 8" circle layers and maybe even a few cupcakes.

Coconut Frosting

I'll update this next time I make the frosting, because I'm not sure exactly how much of anything I used, since I was just experimenting and didn't write anything down immediately.  The recipe below is an estimate, whip a portion of ingredients, adding a little more of each to reach the consistency you want.

1/3 cup coconut oil, room temperature
3 Tbls shortening or safe margarine
2 cups safe powdered sugar (see sidebar)
2 Tbls coconut milk

Mix coconut oil and shortening. With mixer off, add a portion of the powdered sugar. Start mixing slowly and blend in completely. Add more sugar until mixture forms clumps. Slowly add coconut milk and whip until frosting is light and fluffy.

Yield: This recipe makes enough frosting to cover a 2-layer 6" round cake and several cupcakes.

Sprinkle some shredded coconut on top of the frosting for decoration if desired!

I hope you enjoy this recipe! The birthday boy preferred the smash-it-into-your-mouth method of eating....


  1. This looks so great! My boys love coconut, so I think I'll make this very soon! Kim Lutz

  2. This looks amazing. Have you tried any substitute flours other than rice? In addition to wheat, I'm also allergic to rice and potato... Maybe it would work with oat or quinoa flour?

  3. Elena, I haven't ever trialed quinoa with my little boy but use oat flour all the time, I just haven't tried it with this recipe. (He's allergic to potato too.) I think you could substitute whatever flours are safe for you for the "all purpose flour mix." :)