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This is hands down the best gluten free coconut cake—a moist, tender coconut pound cake that’s simple to make and full of flavor. The buttermilk and Greek yogurt keep the crumb soft, while shredded coconut folded into the batter and sprinkled on top adds texture and a subtle coconut taste. A quick two-ingredient glaze and toasted coconut finish it perfectly.
Even people who don’t usually choose coconut for dessert tend to love this cake. When I first developed the recipe, my husband—who doesn’t normally enjoy coconut—went back for seconds and thirds. That reaction convinced me this recipe is a winner.
This coconut pound cake is baked in a 9×5-inch loaf pan and calls for a handful of pantry staples. The batter stays dense as a classic pound cake should, but the extra moisture from the yogurt and buttermilk prevents dryness. Instead of a heavy frosting, the cake gets a light powdered sugar glaze so the coconut flavor remains the star.
Why You’ll Love This Recipe
- The balance of sweetness and coconut flavor is excellent—sweet but not cloying, and with a pleasant coconut presence without overwhelming the cake.
- Buttermilk and Greek yogurt keep the cake exceptionally moist. The texture is dense in the classic pound cake style but never dry.
- It’s easy and straightforward, with minimal hands-on time. The two-ingredient glaze is quick to make and enhances the finish without masking the cake.
Ingredient Notes and Substitutions
- Gluten free flour blend: A 1-to-1 gluten free blend that contains xanthan gum works best. Bob’s Red Mill 1-to-1 is commonly used here. Do not substitute almond flour or other nut flours for this recipe.
- Plain Greek yogurt: Adds moisture and helps replace some of the eggs’ richness. 0% or 2% both work well.
- Buttermilk: Low-fat or full-fat will both produce a great result; it helps keep the crumb tender.
- Unsweetened shredded coconut: Use unsweetened coconut flakes to avoid making the cake too sugary.
Step-by-Step Instructions
STEP ONE: Mix the dry ingredients. In a medium bowl, whisk together the gluten free flour, baking powder, and salt.
STEP TWO: Cream the butter and sugar. Using an electric mixer, beat the butter and granulated sugar until light and smooth.
STEP THREE: Add the yogurt and vanilla. Mix in the Greek yogurt and vanilla extract until combined.
STEP FOUR: Combine dry ingredients and buttermilk. Add the dry mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture, and stir briefly after each addition just to combine. Fold in the shredded coconut at the end.
STEP FIVE: Bake. Pour the thick batter into a greased 9×5-inch loaf pan. Bake at 350°F for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
STEP SIX: Make the glaze and finish. Whisk powdered sugar with buttermilk, adding the liquid one tablespoon at a time, until you reach the desired glaze consistency. Spread or drizzle the glaze over the cooled cake and sprinkle with toasted coconut.
Expert Tips
- Weigh your flour if possible. For this recipe you’ll need 222 grams of gluten free flour blend for accuracy—especially important in gluten free baking.
- Start checking for doneness around 60 minutes; oven temps vary. A clean toothpick from the center indicates the cake is done.
- Add the buttermilk to the glaze gradually—about 2 tablespoons per cup of powdered sugar makes a nice consistency. If the glaze gets too thin, add more powdered sugar to thicken.
- Sifting powdered sugar is optional; if your powdered sugar is lumpy, sift it for a smoother glaze.
How To Toast Coconut
You can toast shredded coconut either in the microwave or the oven. For a quick microwave method, spread coconut in a single layer on a microwave-safe dish and heat in 30-second intervals, stirring after each interval, until golden and fragrant.
To toast coconut in the oven, spread it in a single layer on a lined baking sheet and bake at 325°F for about 5 minutes, watching closely so it doesn’t burn.
Frequently Asked Questions
This recipe relies on butter, Greek yogurt, and buttermilk, so converting it to dairy-free would require several substitutions and may change the texture. If you plan to experiment, replace butter with a solid dairy-free spread and use a dairy-free yogurt and a milk-plus-acid mixture, but results may vary.
Yes. To make a quick buttermilk substitute, mix 3/4 cup milk with 2 1/4 teaspoons white vinegar and let it sit for about 5 minutes before using.
This swap hasn’t been tested with this recipe; coconut milk will change both flavor and texture, so proceed with caution if substituting.
Sweetened coconut will add extra sugar and can make the cake overly sweet, so unsweetened shredded coconut is recommended.
Yes. If you want a more pronounced coconut flavor, add up to 1/4 teaspoon of coconut extract to the batter.
Yes. Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Freezing without the glaze is best; make the glaze fresh before serving when possible.
How To Store
Store the glazed cake in an airtight container in the refrigerator for up to 4 days. If you prefer to skip the glaze, the plain cake will keep at room temperature in an airtight container for a couple of days.
If you make this gluten free coconut cake, please leave a comment below or tag on social media with your photos and feedback. Subscribe to recipe updates to receive new recipes directly to your inbox.
📖 Recipe
The BEST Gluten Free Coconut Cake
Ingredients
- 1 ½ cups (222g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup (227g) unsalted butter room temperature
- 1 cup (200g) granulated sugar
- ¾ cup (170g) Greek yogurt room temperature
- ½ teaspoon vanilla extract
- ¾ cup (180ml) buttermilk room temperature
- ½ cup (25g) unsweetened shredded coconut
For the glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons buttermilk
- ⅔ cup (30g) unsweetened shredded coconut toasted
Instructions
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Preheat the oven to 350°F. Grease a 9×5″ loaf pan and set aside.
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In a medium bowl, whisk the gluten free flour, baking powder, and salt together. Set aside.
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Using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth. Add the Greek yogurt and vanilla and beat to combine. Add the dry ingredients in thirds, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat briefly after each addition until just combined. Fold in the shredded coconut.
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Transfer the batter to the prepared pan and bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
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To make the glaze, add buttermilk to the powdered sugar one tablespoon at a time until you reach the desired consistency. Spread or drizzle the glaze over the cooled cake and top with toasted coconut.
Notes
- To toast shredded coconut in the microwave, spread it in a single layer on a microwave-safe dish and heat in 30-second intervals, stirring after each interval, until golden.
