4-Layer Coconut Cake {Gluten-Free}, Friendships, Inspiration and Bonding over Food @TheBigPotluck
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • CAKE
  • 3 sticks unsalted butter, room temperature
  • 2 cups sugar
  • 5 large eggs
  • 1½ tsp vanilla extract
  • 1½ tsp Amaretto di Amore or Almond Extract*
  • 1½ cups white rice flour
  • ½ cup brown rice flour
  • ⅔ cup potato starch
  • ⅓ cup tapioca starch
  • 1 tsp xanthan gum
  • 4 tbl Saco Cultured Buttermilk
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup water
  • 1½ cup shredded sweetened coconut, separated
  • 24 oz cream cheese, room temperature
  • 2 sticks unsalted butter
  • 1 tsp vanilla extract
  • ½ tsp Amaretto di Amore or Almond Extract*
  • 3¾ cups confectioners sugar, sifted
  1. Heat oven to 325. Butter 2 - 9" round pans and lightly flour them on the bottoms and sides.
  2. Cream the butter and sugar together until light and fluffy.
  3. Add the eggs, one at a time, until fully incorporated, scraping the sides and bottom between each addition.
  4. Add the vanilla extract and amaretto.
  5. In a large bowl, whisk together flours, xanthan, baking powder, baking soda, salt and buttermilk powder until well combined.
  6. Add ⅓ flour to the mixing butter, sugar and eggs. Once incorporated, add ½ water. Repeat until all ingredients are incorporated and then mix together until smooth.
  7. Fold in 1 cup of coconut.
  8. Separate batter evenly between pans and pick up and slam the bottoms against a counter to make sure it spreads out and is flat on top.
  9. Bake at 325 for 35-45 minutes or until toothpick comes out clean.
  10. Remove from oven and allow to rest in pans for about 20 minutes before removing from pans onto resting racks. Allow cakes to cool completely (at least 2 hours) before cutting and frosting.
  11. Make frosting by creaming together butter and cream cheese (very important to start at room temperature for both) and adding sifted confectioners sugar a little bit at a time until fully incorporated.
  12. To separate the 2 rounds into 4 layers, take each cake round, bottom side up and cut around the sides with a serrated knife, turning the cake in a circle until the knife slides easily through the entire cake.
  13. Assemble the cake by placing the first layer down on your serving plate, spread enough on top to coat the layer and repeat until last layer is placed on top. Frost the entire top and sides of the cake (an offset spatula is the best tool for this).
  14. Sprinkle ½ cup of coconut on top and sides of cake.
  15. Serve and enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/4-layer-coconut-cake-gluten-free-friendships-inspiration-and-bonding-over-food-thebigpotluck/