Gluten-free Moist Creamy Coconut Cake Recipe

Looking for an incredibly delicious gluten-free cake for a special occasion, like the one I baked for Pilot’s birthday? Then, I have just the cake for you. This is Miss Minnie’s recipe adapted to be gluten-free. It needs to be prepared the day before you intend on serving it.

  • 1 pkg yellow or white gluten-free cake mix. (I use Pamela’s because there is more mix in the pkg than in Betty Crocker gluten-free boxes. Arthur’s would work, also.)
  • 5 oz can evaporated milk
  • 1 tsp vanilla
  • 2 tsp coconut
  • 1/2 cup powdered sugar
  • 2 cup Baker’s Angel Flake Coconut
  • 8 oz Cool Whip dessert topping, thawed
  • water

Prepare cake mix as directed on pkg for a 9X13 baking pan. While preparing the cake mix, add 1 tsp coconut flavoring, and 1 C flaked coconut. Put into pan, and bake as directed.

After the cake is baked and while it is still hot, poke holes in the cake. (I use a wooden skewer to poke the holes in my cake. I’ve tried using a fork, but that left holes that were too large. A toothpick will work, also.)

Mix the following, and slowly spoon over cake:

  • 5 oz can evaporated milk
  • 1 tsp vanilla
  • 1 tsp coconut
  • 1/2 C powdered sugar

Add enough water to make 2 cups of coconut milk.

It might seem as if there is too much liquid, but not to worry. It will be absorbed into the cake.

Let the cake cool, then frost with Cool Whip. Sprinkle the remaining cup of coconut over the cake. Cover and chill 24 hours before serving.


I wish you well.


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