Gluten-Free Coconut Cake with Cream Cheese Frosting

Gluten-Free Coconut Cake with Cream Cheese Frosting: a super easy, naturally flourless cake that's moist and full of coconut flavor! Perfect for Easter or Spring!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 servings
Calories 374kcal
Author Ashley Fehr


  • 3 large eggs room temperature
  • 7 tbsp unsalted butter cut into pieces
  • 1 tsp vanilla extract
  • 1 1/2 cups sweetened flaked coconut
  • 1/2 cup instant or quick oats
  • 2/3 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cornstarch


  • 4 oz cream cheese 1/2 package
  • 1 tsp vanilla
  • 2-4 cups powdered icing sugar to reach desired consistency


  • Line an 8” round pan with wax or parchment paper and grease the pan and the paper. Preheat oven to 350 degrees F.
  • To a blender or food processor, add eggs, butter, vanilla, coconut, oats, sugar, baking powder and salt. Puree until smooth, stopping to scrape down the sides if necessary. Don’t be afraid to let the mixture process for a good 3-6 minutes – you want it as smooth as possible.
  • Add in the corn starch and puree until smooth and combined.
  • Pour into prepared pan and bake for 22-25 minutes, until a toothpick comes out clean or with moist crumbs (but never batter!).
  • Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
  • For the frosting, combine cream cheese and vanilla in a stand mixer (or use a handheld) until smooth. Add in powdered sugar, 1 cup at a time, until you reach your desired consistency.
  • Frost cake when completely cooled.


*Use certified gluten-free oats for a gluten-free cake


Calories: 374kcal | Carbohydrates: 53g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 210mg | Potassium: 169mg | Fiber: 1g | Sugar: 42g | Vitamin A: 470IU | Calcium: 57mg | Iron: 0.7mg