Decadent Gluten-Free Coconut Dream Cake
Indulge in this delightful Decadent Gluten-Free Coconut Dream Cake, a luscious dessert that captures the essence of traditional coconut cake without the gluten. With a moist, tender crumb that rivals any classic recipe, this cake is topped with creamy vanilla frosting and adorned with a generous layer of sweetened shredded coconut for a tropical paradise on your plate. Perfect for celebrations, potlucks, or anytime you want to treat yourself and your guests, this cake is sure to impress everyone - even those who don’t follow a gluten-free diet!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Betty Crocker Gluten Free Yellow Cake Mix
1 (Ready to use)
Eggs
3 (Large, beaten)
Softened Butter
1/2 cup (At room temperature)
Water
1 cup (Room temperature)
Sweetened Flaked Coconut
16 ounces (Packaged, for topping)
Sweetened Condensed Coconut Milk or Coconut Syrup
8 ounces (1 cup coconut syrup can be made from recipe below)
Vanilla Frosting
8 ounces (Store-bought)
Instructions
1
Preheat your oven according to the directions on the Betty Crocker gluten-free yellow cake mix package.
2
In a mixing bowl, combine the cake mix, eggs, softened butter, and water. Beat the mixture on medium speed for about 2 minutes until smooth and well blended.
3
Pour the batter into prepared cake pans and bake according to the package instructions. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
4
Once the cakes are cool, use a fork to poke holes evenly across the top of each cake layer, ensuring to reach all the way through.
5
In a separate bowl, create the coconut syrup by mixing together 1 cup of coconut milk, 1 cup of sweetened shredded coconut, 1 teaspoon of vanilla, and 1/2 cup of sugar. Heat gently until the mixture reaches a light syrup consistency. Allow it to cool slightly.
6
Pour the cooled coconut syrup over the cakes, making sure to saturate them in the syrup for maximum flavor. Cover the cakes and refrigerate for several hours or overnight to allow the syrup to soak in.
7
Once the cakes have set, spread vanilla frosting generously over the top and sides of the cakes.
8
Finally, press sweetened shredded coconut into the frosting to create a beautiful and delicious finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is the Decadent Coconut Dream Cake gluten-free?
Yes, this recipe is specifically designed to be gluten-free by using a Betty Crocker gluten-free yellow cake mix.
What type of cake mix is required for this recipe?
The recipe calls for one package of Betty Crocker Gluten Free Yellow Cake Mix.
How many eggs are needed to make this coconut cake?
You will need 3 large eggs, preferably beaten, for the cake batter.
Should the butter be melted or softened?
The recipe requires 1/2 cup of softened butter at room temperature.
How long should I beat the cake batter?
Beat the mixture of cake mix, eggs, butter, and water on medium speed for about 2 minutes until it is smooth and well blended.
At what temperature should I bake the cake?
You should preheat your oven and bake the cake according to the specific directions provided on the Betty Crocker gluten-free yellow cake mix package.
How long should the cakes cool before removing them from the pans?
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Why do I need to poke holes in the cake layers?
Poking holes with a fork allows the coconut syrup to saturate the cake layers thoroughly, ensuring maximum flavor and moisture.
What are the ingredients for the homemade coconut syrup?
The syrup is made by mixing 1 cup of coconut milk, 1 cup of sweetened shredded coconut, 1 teaspoon of vanilla, and 1/2 cup of sugar.
How do I prepare the coconut syrup?
Mix the syrup ingredients and heat them gently until the mixture reaches a light syrup consistency, then allow it to cool slightly before use.
Can I use store-bought coconut syrup?
Yes, the ingredients list notes that you can use 8 ounces of sweetened condensed coconut milk or store-bought coconut syrup as an alternative.
When should I pour the syrup over the cake?
Pour the cooled coconut syrup over the cakes once they have been poked with holes, ensuring they are well saturated.
Does the cake need to be refrigerated?
Yes, after applying the syrup, cover the cakes and refrigerate them for several hours or overnight to let the syrup soak in properly.
What kind of frosting is used for this cake?
The recipe uses 8 ounces of store-bought vanilla frosting.
How do I apply the coconut topping?
After frosting the top and sides of the cake, press sweetened shredded coconut into the frosting for a decorative finish.
How much shredded coconut is needed in total?
The recipe calls for 16 ounces of sweetened flaked coconut, which is used both in the syrup and for the topping.
Is this cake suitable for people who do not follow a gluten-free diet?
Absolutely! The description notes that the moist, tender crumb rivals classic recipes and is sure to impress everyone.
What gives this cake its tropical flavor?
The combination of coconut milk, coconut syrup, and a generous layer of sweetened shredded coconut provides a rich tropical taste.
Can I use room temperature water?
Yes, the recipe specifies using 1 cup of room temperature water for the batter.
How many ingredients are in this recipe?
There are 7 main ingredient items: cake mix, eggs, butter, water, coconut, coconut milk/syrup, and frosting.
What is the texture of the finished cake?
The cake features a moist and tender crumb thanks to the syrup-soaking method.
Is this cake good for special occasions?
Yes, it is perfect for celebrations, potlucks, or as a festive sweet treat.
What flavor is the cake base?
The base is a yellow cake, which provides a classic backdrop for the coconut and vanilla flavors.
Can I make the syrup in advance?
The instructions suggest making the syrup and letting it cool slightly, so you can prepare it while the cakes are cooling.
How do I ensure the syrup reaches the bottom of the cake?
When poking holes with the fork, make sure to reach all the way through the cake layers.
Do I frost the cake before or after refrigerating?
You should refrigerate the syrup-soaked cakes first, then frost them once the syrup has set.
What is the preparation for the eggs?
The eggs should be large and beaten before being added to the batter.
Can I use unsweetened coconut?
The recipe specifically calls for sweetened flaked coconut to achieve the intended sweetness and texture.
How long does the entire process take?
While the active prep and baking time follows the box mix, you must account for several hours or an overnight stay in the refrigerator for soaking.
What are the tags associated with this recipe?
The recipe is tagged as gluten-free, dessert, coconut cake, tropical, sweet treat, festive, and cake.