A slice of gluten-free coconut loaf on a grey plate with a fork beside the loaf and a bowl of coconut, from above

Cakes & Cupcakes

Gluten-Free Coconut Loaf

A light and soft coconut loaf with a wonderful toasted coconut icing.

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A gluten-free coconut loaf topped with toasted coconut flakes on a marble board, baby's breath above, from above A cut gluten-free coconut loaf with a slice falling forward, coconut crumbs around it

I have been experimenting with a few gluten-free recipes with mixed success. This gluten-free coconut loaf is one of the successes. It has all the coconut I could possibly cram into a cake – coconut flour, coconut sugar, coconut oil, desiccated coconut, coconut milk.

Coconut flour is extremely tricky to work with and can really produce a dry cake. I had to test this recipe a few times to get it to a texture which is light but not dry. What really takes the loaf over the top, however, is the toasted coconut frosting on the top. The frosting is made with cream cheese, so is not overly sweet and the toasted coconut adds a wonderful depth of flavour beyond the usual cream cheese frosting.

Gluten-free baking really is not as intimidating as I thought it was initially, and I am quite enjoying this journey. I hope you guys are enjoying some of the gluten-free recipes.

A whole gluten-free coconut loaf on a marble board, a vase of baby's breath behind Close-up of the toasted coconut flakes on top of a gluten-free coconut loaf, from above

The recipe

Gluten-Free Coconut Loaf

adventureswithsugar.com/gluten-free-coconut-loaf/

Method

Method: gluten-free coconut loaf

  1. Preheat the oven and prepare the tin: Preheat the oven to 160˚ Celsius. Butter a 900g loaf tin and line it with baking paper.
  2. Cream the butter, oil and sugar: Cream the butter, oil and coconut sugar until light and fluffy.
  3. Add the egg yolks and vanilla: Add in the egg yolks and vanilla essence and continue to mix until well combined.
  4. Add the coconut and flours: Add in the desiccated coconut, coconut flour and almond flour and mix to combine.
  5. Add the coconut milk: Lastly, add in the coconut milk and mix.
  6. Bake: Bake for 60 – 70 minutes or until a skewer inserted comes out clean. If the cake is browning too quickly on the top, place some foil over the top to minimise the browning.

Method: toasted coconut icing

  1. Toast the coconut: To toast the desiccated coconut, place on a pan on medium-low heat. The coconut can turn brown very quickly, so keep a close eye on it.
  2. Beat the cream cheese: Beat the cream cheese until well whipped, about 4 minutes.
  3. Add the icing sugar and vanilla: Then add in the icing sugar and vanilla essence and continue to whip.
  4. Fold in the coconut: Finally, fold in the desiccated coconut.
  5. Frost the loaf: Use the icing to frost the cooled coconut loaf.
A frosted gluten-free coconut loaf on its marble board, from slightly above Close-up of a slice of gluten-free coconut loaf on a plate with a fork, from above

Recipe by adventureswithsugar.com

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