Gluten Free Toasted Coconut Layer Cake

Gluten Free Coconut Cake is the ultimate layer cake for serious coconut lovers. Inspired by Bobby Flay’s recipe, moist white cake is soaked with a coconut simple syrup, layered with creamy coconut filling, and covered with coconut buttercream frosting and toasted coconut. This is a dessert worthy of a special occasion.

Moist cake, rich and creamy filling, and a smooth coconut frosting with plenty of toasted coconut on the outside make this a sweet treat for a special birthday or holiday!

It has the same coconut simple syrup to moisten those vanilla cake layers. Other than swapping the vanilla bean for just some good vanilla extract, it has the same coconut custard that is used to make the filling and frosting. It has the same fluffy coconut frosting made from whipping that custard with heavy cream. Of course, it has that same coconut buttercream made with more of that custard. And let’s not forget that coating of toasted coconut for texture and a nice, toasty flavor to balance out the sweetness.

Ingredients:

For the coconut custard:

• 3/4 cup whole milk
• 3/4 cup canned unsweetened coconut milk
• 4 large egg yolks (save the whites for the cake)
• 1/3 cup granulated sugar
• 3 Tablespoons cornstarch
• 2 teaspoons coconut rum, such as Malibu
• 2 teaspoons vanilla extract

For the cake:

• 2 cups Gluten Free All Purpose Flour Blend (recommended: Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (one stick) unsalted butter, at room temperature
• 1 3/4 cups sugar
• 4 egg white at room temperature
• 1 teaspoons vanilla
• 2/3 cup milk
• 2/3 cup plain Greek yogurt

For the toasted coconut and coconut simple syrup:

• 2 3/4 cups sweetened flaked coconut, divided
• 1 1/2 cups water
• 1 Tablespoon granulated sugar

For the coconut buttercream:

• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 1/3 cup powdered sugar
• 3/4 cup Coconut Custard, well chilled
• pinch salt

For the coconut filling:

• 3/4 cup Coconut Custard, well chilled
• 3/4 cup heavy cream, well chilled