Ingredients
- 2 cups gluten-free flour
- 1 ½ cups white sugar
- 1 cup flaked coconut
- ½ cup chopped walnuts
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 cup coconut milk
- 1 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
- Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Coconut Icing
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups confectioners’ sugar
- 2 tablespoons heavy cream
- ½ teaspoon salt
- ½ teaspoon coconut flavoring
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut
- 1 cup sweetened shredded coconut, toasted
Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.
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