Gluten Free Coconut Cake

Updated at: Mon, 05 Apr 2021 23:20:49 GMT

Step 1

Preheat oven to 350F.

Step 2

Place the coconut shreds in a pan over medium-low heat. Toast for about 5 minutes, stirring constantly until the coconut is fragrant and toasty light brown.

Step 3

Transfer the coconut shreds to a bowl and set aside.

Step 4

Place the butter in a large bowl and melt it in the microwave for 30 seconds. You could also melt it slightly on the stovetop or just think ahead and make sure your butter is left out at room temperature for when you’re ready to make your cake.

Step 5

Whisk together the melted butter, agave nectar, eggs, and vanilla.

Step 6

Add the oat flour, baking powder, and salt. Whisk until combined.

Step 7

Add most of the toasted coconut to the batter, reserving 1 – 2 tablespoons to sprinkle on top of the frosting.

Step 8

Fold the coconut into the batter.

Step 9

Line an 8×8 square pan with parchment paper and transfer the batter to the pan.

Step 10

Bake for 17 – 20 minutes until the top is golden brown.

Step 11

Allow the cake to cool for 5 minutes before transferring to a cooling rack and allowing it to cool completely before frosting the cake.

Step 12

Once the cake is cooled completely, place the cream, agave and vanilla in a large bowl and whip on high for 2 minutes with an electric mixer.

Step 13

Once the cream is fluffy and stiff peaks form, transfer to the top of the cake.

Step 14

Spread the frosting out on top of the cake in an even layer.

Step 15

Sprinkle with the remaining coconut and enjoy!

Step 16

Serve immediately or place in the refrigerator and serve chilled.

Step 17

Cut into 12 squares and enjoy!

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