Gluten Free Toasted Coconut Chocolate Cake

Preheat the oven to 325F and line a large baking sheet with parchment paper.

Spread the coconut in an even layer and bake for 4 minutes. It should be barely browned by that point.

Move around the coconut to ensure even browning and bake for another 3-4 minutes until lightly golden.

Allow the coconut to cool completely then transfer to a container. Store at room temp.

Preheat the oven to 350F and prep either (3) 6 inch round cake pans or (2) 8 inch round cake pans. Coat in nonstick spray and line the bottoms with parchment paper.

I recommend wrapping the cake pans in dampened cake strips to ensure even baking. This is optional, but definitely encouraged.

In a large bowl, either by hand or using a stand mixer with the whisk attachment, whisk together the gluten free flour, cocoa powder, baking powder, baking soda, salt, and sugar.

In a separate bowl, combine the coconut oil, eggs, vanilla, coconut milk, and apple cider vinegar.

Slowly pour the wet ingredients into the dry ingredients with the mixer running on medium-low speed. If mixing by hand, mix in the wet ingredients in thirds. The batter should be somewhat thick and fudgy.

Once combined, slowly pour in the hot water and mix until smooth. The batter should now be fairly thin.

Evenly distribute into the cake pans. For 6 inch cakes, bake for 35-40 minutes, for 8 inch cakes, bake for 30-35 minutes. Test a with a toothpick in the center to be sure they’re done. Bake for an additional 3-5 minutes or until the toothpick comes out clean.

Let the cakes cool in the pans for about 30 minutes, then turn out onto a cooling rack.

Transfer the cakes to the fridge for about an hour while you make the frosting. The cakes should be COMPLETELY cooled before assembling. If making the cakes a day ahead, see my notes within the post on how to store them.

Using a hand or stand mixer with the whisk attachment, cream together the cream cheese and butter. Ensure they’re both at room temperature for a smooth buttercream.

Mix in the powdered sugar one cup at a time on low speed, then increasing the speed as it mixes in.

When it starts getting too thick, mix in the extract and milk. Continue with the rest of the powdered sugar.

Once the cakes are cooled, level off the tops if needed.

Spread about 1/2 cup of buttercream between each layer and place the cake back in the fridge for 15 minutes to firm up.

Spread the rest of the buttercream in an even (but not perfect) layer all around the cake. We’ll be hiding any imperfections with the coconut.

Press the toasted coconut into the sides of the cake and transfer the cake back to the fridge while you make the ganache.

Add the chocolate to a heat safe bowl and set aside.

Measure out the whipping cream in a microwave save measuring glass and microwave for 30sec-1min or until it starts to bubble.

Pour the hot cream over the chocolate and let it sit for about 30 seconds, then stir until smooth.

To thin out for the cake drip, add 2-3 tsp of oil until it runs off your spoon in an even stream.

Quickly pour about 3/4 of the ganache onto the center of the cake and push it over the sides to drip down. Add the remaining ganache if needed.

Now dig in!