Pillowy Coconut Flour Vanilla Layer Cake
Pillowy Coconut Flour Vanilla Layer Cake is a delightful dessert that combines the tropical essence of coconut with rich vanilla flavor. This gluten-free cake features fluffy layers, making it perfect for any occasion from birthdays to casual gatherings. Each bite melts in your mouth, leaving you and your guests craving more. With simple ingredients and easy preparation, this cake is a showstopper that will impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-free
Ingredients
Scale
- 1 cup coconut flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 4 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1 cup coconut milk (canned)
- 2 tsp pure vanilla extract
- Coconut flakes (optional, for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a medium bowl, whisk together coconut flour, baking powder, salt, and sugar.
- In another bowl, beat eggs until frothy; then add melted butter, coconut milk, and vanilla extract, mixing well.
- Gradually combine the dry ingredients into the wet mixture while stirring gently to keep the batter airy.
- Divide the batter evenly between prepared pans and smooth the tops.
- Bake for 25–30 minutes or until golden brown and a toothpick inserted comes out clean.
- Let cakes cool in pans before transferring them to wire racks.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 270
- Sugar: 17g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 90mg
Keywords: For added flavor, consider substituting coconut flour with almond flour for a nutty twist or adding lemon zest for brightness. Store leftover cake in an airtight container for up to three days at room temperature.