Grain-Free Coconut Layer Cake is heaven on a plate! It’s two layers of moist coconut cake layered with fluffy frosting! As a bonus, this fairly simple recipe won’t keep you in the kitchen all day.
Coconut flour absorbs a lot of moisture, so that’s why any recipe with coconut flour includes lots of eggs. Yes, the recipe is written correctly!
I prefer two thick layers and a tall show-stopping cake, so I doubled the cake batter recipe, but if you’d like to keep it simple (and use far fewer eggs!), you can cut the batter recipe in half and it will be just as lovely.
Room temperature ingredients make all the difference when making this cake, so be sure to set out the eggs, butter, cream cheese, etc. ahead of time. This cake is very rich, and will serve at least 10-12 people. I like to serve it at room temperature, and then for longer storing, place it in the fridge for up to 5 days.
It’s also important to note that different brands of coconut flour lend different textures. I used Bob’s Red Mill coconut flour for this recipe, so to get the correct texture for this recipe, I recommend using Bob’s Red Mill.
It will provide a perfect finale to your Easter dinner table!
PrintCoconut Layer Cake (Grain-Free)
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 5 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
For the Cake:
- 16 eggs (as mentioned in the text above, you can divide this cake recipe in half if you’d like)
- 1 cup raw honey
- 12 tablespoons unsalted butter, room temperature
- 1 cup coconut cream
- 1 tablespoon vanilla extract
- 2 cups Bob’s Red Mill coconut flour
- 1 teaspoon baking soda
- 1 teaspoon Celtic sea salt
For the frosting:
- 1 pound unsalted butter, room temperature
- 16 ounces cream cheese, room temperature
- 1 cup coconut butter
- 1/2 cup raw honey
- 1 tablespoon vanilla extract
- 2 cups unsweetened shredded coconut, toasted
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Butter two 9-inch cake pans.
- Place the eggs and honey in the bowl of a standing mixer. Beat for 5-6 minutes on medium-high, until pale and fluffy. With the mixer on medium speed, slowly add the room temperature butter, 1 tablespoon at a time. Beat in the coconut cream and vanilla.
- Whisk together the coconut flour, baking soda, and salt. Using a whisk, whisk the dry ingredients into the wet. Let the batter sit for 5 minutes.
- Divide the batter evenly between two buttered 9-inch cake pans. Bake for 35 minutes, or until the edges are just turning golden brown. Let cool for 10 minutes and then invert each cake onto a cooling rack.
- Place the butter, cream cheese, coconut butter, honey and vanilla in the bowl of a standing mixer. Mix on medium-high for 3-4 minutes until fluffy.
- Place one cake on a cake platter. Spread some frosting evenly on the cake (about 1/2” thick). Place the other cake on top of the frosted cake. Frost the cake using the remaining frosting. Sprinkle the coconut over the top of the cake and press into the sides. Serve.
Nutrition
- Serving Size: 12
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