Gluten Free Lemon Coconut Cake With Lemon Cream Cheese Frosting

Gluten Free Lemon Coconut Cake with Lemon Cream Cheese Frosting is incredibly moist, fluffy, and bursting with delicious lemon tart flavor and sweet coconut. A dreamy spring and summer dessert that’s sure to become a family favorite on repeat!

Gluten Free Lemon Coconut Cake:

When life gives you lemons you should make this Lemon Coconut Cake recipe, yes you should! If you are looking for the BEST Lemon Coconut Cake, then this is it!! Nothing pairs more perfectly than tart lemon and sweet coconut. This combination is incredibly moist, fluffy, and brimming with flavor. Spring and Summer nights just got 10 times better. You are going to love how easy this cake is to make. No slaving in the kitchen for hours dealing with layers, perfectly frosted sides, and fancy piped tops. Easy and delicious, I’ve got you covered! You’ll definitely want to add this Lemon Coconut Sheet Cake to your list of baking arsenals. Sweetheart hit a home run… hee hee!

Lemon Cake With Lemon Cream Cheese Frosting:

This sweet citrus indulgent is topped with a smooth creamy Lemon Cream Cheese Frosting. I have added in a dairy free option for you.  If you can’t do dairy then I suggest Wayfare cream cheese, it has a nice cream cheese taste. Keep in mind the consistency of dairy free cream cheese is not the same than that of regular cream cheese so the result may be a little different. If your looking for another delicious gluten free recipe with cream cheese frosting then try these Gingerbread Spice Bars.

Ingredients You Will Need For Lemon Coconut Sheet Cake:

For the Cake:

For The Lemon Cream Cheese Frosting:

• 1 – 8 ounce container of cream cheese or ” Wayfare ” brand cream cheese for dairy free.
• 1/4 cup melted dairy free earth balance butter
• 1 tsp vanilla extract
• 3 tbsp fresh lemon juice
• 3 cups powdered sugar

Gluten Free Lemon Coconut Cake

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5 from 4 reviews

• Author: Natalie
• Total Time: 1 hour
• Yield: 20 1x

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Description

Gluten Free Lemon Coconut Cake with Cream Cheese Lemon Frosting is incredibly moist, fluffy, and bursting with delicious lemon tart flavor and sweet coconut. A dreamy spring and summer dessert that’s sure to become a family favorite on repeat!

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Ingredients

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For the Cake:

• 2 1/2 cups Bobs Red Mill Gluten Free 1 to 1 Flour
• 3/4 cup Shredded Sweetened Coconut
• 1 1/2 cup sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 tbsp apple cider vinegar
• 3 eggs at room temp
• 1 1/2 sticks Earth Balance Butter = 3/4 cup ( at room temperature … soft )
• 2 tsp vanilla extract
• Zest from a large Jumbo sized lemon. Use the whole peel, should equal approximately 4 tablespoons worth.
• 3 tbsp of fresh lemon juice
• 1/4 cup unsweetened coconut milk
• 3/4 cup boiling hot water

For the Cream Cheese Lemon Frosting:

• 1 – 8 ounce container of cream cheese or wayfare cream cheese for dairy free.
• 1/4 cup melted dairy free earth balance butter
• 1 tsp vanilla extract
• 3 tbsp fresh lemon juice
• 3 cups powdered sugar

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Instructions

For the Cake:

1. Preheat oven to 350 degrees. Line the bottom of a 10 inch x 2 inch square pan with parchment paper then grease the sides and bottom lightly with cooking spray.
2. In a medium bowl sift your flour, baking soda, baking powder and set aside.
3. In a large bowl cream your sugar, butter, milk, and vanilla.
4. Add eggs and blend until combined.
5. Add in lemon zest, lemon juice, and apple cider vinegar. Mix with a spatula until combined. Do not blend.
6. Gently fold in coconut shreds with a spatula.
7. Next gently fold in flour mix until just combined. Don’t over mix.
8. Now add in your boiling water and using your spatula gently mix until fully incorporated and combined.
9. Pour your batter into your parchment lined square 10 inch x 2 inch pan.
10. Now bake at 350 degrees for 30 minutes. Check with a toothpick to see if it’s done.
11. Let cool in pan for 30 minutes then transfer to a wire cooling rack to finish cooling. This will take a few hours.

For the Lemon Cream Cheese Frosting:

1. In a large bowl cream ( blend ) your cream cheese until smooth consistency.
2. Add your melted butter, vanilla, lemon juice and blend together.
3. Now add your powdered sugar 1 cup at a time blending between each addition.
4. Frost your cake 🙂
5. Top with sweet coconut shreds and lemon zest.

• Prep Time: 30
• Cook Time: 30

We are hard pressed on every side, but not crushed; perplexed, but not in despair; persecuted, but not abandoned; struck down, but not destroyed. We always carry around in our body the death of Jesus, so that the life of Jesus may also be revealed in our body.

2 Corinthians 4: 8-10

This is such a wonderful easy Lemon Cake recipe! We hope you enjoy it as much as we do! Check out all of our gluten free desserts here

Love, Natalie

❤️

MORE GLUTEN-FREE DESSERT RECIPES TO TRY:

• Banana Oat Muffins { Vegan Option }
• Chocolate Chip Banana Bread Bars
• Gluten – Free Cotton Candy Cupcakes