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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I recall a time, my sister, Sarah, decided to go completely gluten-free. Birthdays became a culinary puzzle. Could we still have a delicious cake that she could enjoy? After much experimenting (and a few flops that we laugh about now), I landed on this Vanilla Coconut Flour Birthday Cake. It's light, subtly sweet, and has that perfect crumb that makes you want another slice. It is hard to believe it's gluten-free! It’s a cake that brings joy and inclusivity to any celebration.
Coconut flour can be tricky. It absorbs a lot of moisture, so you can't just swap it 1:1 for regular flour. The key is getting the ratio right. That's where this recipe shines. It’s perfectly balanced, ensuring a moist and delicious cake every time. The vanilla enhances the coconut without overpowering it, creating a flavor profile that’s both comforting and exciting. Whether you’re gluten-free or not, this cake is a must-try!
Required Equipments
- Mixing Bowls
- Whisk
- Electric Mixer
- 9-inch Round Cake Pan
- Spatula
- Wire Rack
Vanilla Coconut Flour Birthday Cake: Frequently Asked Questions
Vanilla Coconut Flour Birthday Cake
Celebrate birthdays with a delightful Vanilla Coconut Flour Cake! This gluten-free treat combines the delicate flavors of vanilla and coconut, creating a moist, tender, and unforgettable cake that everyone will love.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 350°F (175°C). Grease and flour (or use parchment paper) a 9-inch round cake pan. I once forgot to grease the pan, and it was NOT pretty! Learn from my mistake, okay?
- In a large mixing bowl, whisk together the coconut flour, baking powder, baking soda, and salt. Make sure there are no clumps in the coconut flour. Nobody wants lumpy cake!
- In a seperate, and I mean SEPERATE, bowl, cream together the butter and sugar until light and fluffy. I find that using softened butter makes this step way easier.
- Beat in the eggs one at a time, then stir in the vanilla extract and coconut extract. Be careful not to overmix at this stage; we want a tender cake, not a tough one.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Be patient, this is key. The batter will be thick. Don't worry, that's normal!
- Pour the batter into the prepared cake pan and spread evenly. I sometimes use a spatula to smooth the top. It's all about presentation, right?
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it. Start checking at 30 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Patience, my friend, patience! Trust me, you do not want to frost a warm cake. Frosting will melt and slide right off!
- While the cake is cooling, prepare your favorite frosting. A simple vanilla buttercream or cream cheese frosting works really well with this cake. I also like using a coconut flavored buttercream
- Once the cake is completely cooled, frost it as desired. Add sprinkles, coconut flakes, or fresh berries for decoration. Get creative and have fun with it! One time I used edible glitter, which made my neice extremely happy.
📝 Notes
- For a richer flavor, use full-fat coconut milk.
- If you don’t have coconut extract, you can use additional vanilla extract.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
🍎 Nutrition
Calories: 320 kcal
Protein: 4 g
Fat: 23 g
Carbohydrates: 25 g
Fiber: 5 g
Calcium: 30 mg
