Gluten Free Coconut Loaf Cake

Here's my gluten free version of Bill Granger's coconut loaf cake, an almost one-bowl, not-too-sweet cake that's crammed with big flakes of coconut and laced with a hint of cinnamon. I used my homemade gluten free flour blend here, and it worked a treat. The rest of the ingredients are simple: eggs, milk, unsalted butter, sugar, plus a little vanilla to add depth of flavor. You can add a swipe of simple chocolate icing to dress this humble beauty up, but it's delicious plain, too.

Like anzac biscuits, there's nothing fussy about this cake, but it sure does satisfy. When we're missing our days in Sydney, I'll pull out the loaf pan and whip up the batter. While it bakes, I'll take a little nostalgic trip down memory lane to the days when we were greeted by the friendly screech of cockatoos and the loud cackling of the kookaburras at daybreak. Perfect served with a cup of that Aussie favorite, a flat white, this cake is also delicious with ice cream, fruit, whipped cream, or a dollop of homemade rhubarb compote.

I Truly Love this Coconut Loaf

I included a recipe for a gluten-free coconut cake in my cookbook, Flourless, that called for turning coconut flakes into flour, then blending them with cornstarch for lift. The result was a dense, sweet cake that was finished with a cap of bittersweet icing. It was so good! But I also love the more traditional cake-like vibe you'll find in this loaf, which uses gluten-free flour as its base, with plenty of coconut tucked in for texture and flavor. Add a bit of vanilla and cinnamon for warmth, and I promise you won't be able to tell it's gluten-free. Here's why I love it:

• Versatile. There so many ways to serve this sweet little cake, as breakfast or dessert! See some ideas lower down.
• Simple ingredients. All the baking basics ingredients are included here, and if you have flaked coconut in the pantry, you could make this right now!
• Warmly spiced. I love the hint of cinnamon in this loaf cake, and it adds that little extra something that makes it stand out. Swapping ground ginger would also be lovely.
• Easily gluten-free. It's so easy to make a delicious gluten-free cake, and this loaf is one to remember. It's not dry, not gritty, and you don't even need a mixer to make the batter.

Ingredients Needed

A scan of the ingredients below shows that not much is needed to make this loaf cake! Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Eggs - Large eggs at room temperature will blend easily into the batter.
• Milk - I love whole milk here for extra richness, and 2% milk also works. Substitute a non-dairy milk if needed or use coconut milk for extra coconut flavor.
• Vanilla - Pure vanilla extract or vanilla bean paste complements the coconut.
• Gluten free flour - I developed this recipe using my homemade flour blend, and any 1:1 gluten free flour will work. For the best accuracy, measure out the flour by weight.
• Sugar - Granulated sugar or light brown sugar works great.
• Baking powder - Make sure your baking powder is fresh so that the cake rises well!
• Cinnamon - Or try ground ginger or cardamom for a slightly different flavor vibe.
• Salt - I use fine sea salt or table salt.
• Coconut - For this cake, unsweetened flaked coconut (toasted or untoasted) gives a naturally sweet coconut flavor without overpowering the cake. However, if you don't mind it being a bit sweeter, you can use sweetened coconut. I haven't tried making this with shredded coconut, but this is also an option.
• Butter - Unsalted butter is best.

Variation Ideas

• Chocolate - Add 1 cup of semisweet or milk chocolate chips to the batter for a hint of chocolate.
• Almonds - Another classic pairing, chopped or sliced almonds go beautifully with coconut. Add 1 cup of your choice.
• Fresh ginger - For a pop of spicy ginger flavor, peel and grate in 1 tablespoon of fresh ginger.
• Coconut extract - Add 1 teaspoon of coconut extract for a deeper coconut flavor.

Substitutions & Serving Ideas

• Dairy free: Substitute non-dairy milk and butter for the milk and butter. Or try melted coconut oil for the butter.
• Refined sugar-free: Try coconut sugar instead of the sugar.
• Add frosting: Try my chocolate icing recipe linked above, or top the cake with chocolate buttercream frosting.
• Another topping: Finish the cake with a dusting of sifted powdered sugar, or make a simple glaze with lemon juice with sifted powdered sugar, or whisk a little coconut milk with sifted powdered sugar to make a thick glaze.
• Serving ideas: Whipped cream, coconut cream, fresh fruit like sliced strawberries, raspberries, or blueberries, a drizzle of salted caramel sauce, or a scoop of strawberry ice cream.

Proper Storage

• Counter - Cover the cake or place it in an airtight container or sealable plastic bag and store it on the counter for up to 3 days.
• Fridge - Store the cake, well wrapped or in an airtight bag or container, in the fridge for up to 5 days. Bring to room temperature to serve or eat it cold.
• Freezer - Freeze the cake whole or in slices. To freeze it whole, wrap the cake in plastic, put it in a freezer-safe bag, and store it in the freezer for up to 3 months. Or, cut the loaf into slices and place them with pieces of parchment in between in a freezer-safe bag. Store in the freezer for 3 months. Thaw the cake overnight in the fridge before serving.