Coconut cream cake… can that be healthy, you ask?
Well… not really. But last I checked we live in the real world and birthday parties and special occasions do happen. I do my best to avoid a sugar free-for-all in these situations, but finding healthier alternatives really helps. This coconut cream cake is easy, convenient, and contains actual nutrition!
While you can usually spot a gluten-free baked good from a mile away, this recipe (more like a recipe shortcut… shhh) makes a fluffy, moist cake that no one will know is healthy!
Gluten-Free Coconut Cream Cake (That Is Actually Delicious)
Special occasions can be a nightmare to navigate if you’re on a limited diet. Let’s face it, there are a lot of gluten-free, dairy-free baked good recipes out there that are just terrible!
Boxed gluten-free cake mixes are often no better, as they are almost all rice flour (spikes blood sugar and has potential arsenic problems) and are full of sugar and other additives.
I have made grain-free cake from scratch, but sometimes a little convenience goes a long way.
Thankfully there are store-bought options now that weren’t available when I first started blogging (yay for progress!). This grain-free boxed mix from Simple Mills is the perfect solution. It’s convenient to keep around for special occasions and has an ingredient list I can live with.
Many thanks to Elena’s Pantry for the inspiration for the coconut frosting, which is dairy free but also totally delicious! I like this recipe because it has the right level of sweetness and holds up better than some whipped cream frosting recipes.
Coconut Cream Cake Recipe
- Mix and bake cake according to directions for two 8" round cake pans, making sure to grease pans and use parchment paper in the bottom.
- While the cake is in the oven, make the coconut cream frosting by beating all frosting ingredients with a whisk until smooth (thanks to https://elanaspantry.com/coconut-cream-frosting/ for the inspiration).
- Once cake is cooked, remove it from oven, carefully turn onto a cooling rack, and allow to cool completely before frosting.
- Once the cake is cool, put one layer of onto your cake stand.
- Spoon a big dollop of coconut cream frosting on it and spread with an icing spatula or large knife.
- Place the second layer of cake on top and then ice with the rest of the coconut cream frosting until achieving a naked cake design, spreading evenly on the top and filling in holes on the sides but leaving the cooked cake exposed.
- Top with coconut flakes for decoration and pour maple syrup on the top until it starts dripping down the sides. Enjoy!
What are your favorite desserts to reinvent in a healthier way? I’d love to hear!