Gluten Free Yellow Cake with Lemon-Coconut Frosting

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As you know, in our home we have the BIGGEST Sweet Tooth! So, here I am making this scrumptious cake! If you don’t care for Coconut, then no big deal–eliminate that and you’ll have a Lemon-Buttercream Frosting. Or add Chocolate Sprinkles, (Jimmies) on top. For kids, decorate it with M & Ms, or Colored Sprinkles that are available in the baking aisle. It’s all up to you!


  • ½ cup Coconut Flour
  • ½ cup Tapioca Flour
  • 1 cup Brown Rice Flour
  • 1 teas. Xanthan Gum
  • 2 ½ teas. Baking Powder
  • ¼ teas. Salt
  • 1 ½ cups Granulated Sugar
  • 1 stick ( 8 tbls) Softened Sweet Butter (Room temp.)
  • 2 Eggs
  • 2 teas. Pure Vanilla Extract
  • 1 cup Milk ( or your milk substitute)

Frosting Ingredients:

  • 1 stick ( 8 tbls) Softened Sweet Butter (Room temp.)
  • 4 cups Confectioner’s Sugar (Powdered Sugar)
  • 1 ½ tbls Lemon Juice
  • 1 teas grated Lemon Rind ( Only grate rind on yellow skin, do not grate down to any white part of skin…that is a bitter part)
  • 2 to 3 tbls. Milk
  • Sweetened Shredded Coconut. A 2 layer cake will use 1 entire bag.

Directions for Cake:

Pre-heat oven to 350 degrees. Grease 2 layer cake pans with margarine, and then dust with 1 tbls. brown rice flour. After dusting, shake out any excess flour.

Use 2 bowls to start.

Mix all of the dry ingredients except sugar,  in one bowl, combining well with a spoon. Set aside.

In the 2nd larger bowl, beat the butter & sugar until creamy.

Add the Vanilla,  Eggs, and Milk and beat again.

To this, slowly add the dry ingredients in increments, beating after each addition.

Using a spatula, pour into the 2 prepared pans.

Bake at 350 degrees for approx. 30 – 35 minutes, or until a toothpick comes out clean when testing. Ovens vary, so do altitudes come into play, so keep an eye on it.

Cool in pan and when cooled to slightly warm, turn out onto your plates.

Only frost when completely cooled, not now when slightly warm. Icing will run if you do.

Frosting Directions:

Place the soft butter in a bowl and beat well with the confectioner’s sugar, until very creamy.

Add the lemon juice, milk and keep whipping. Add the lemon zest last.

When cakes are ready for it, frost top of 1, which will become the center, then place a 2nd layer on top of that. Frost sides all around and lastly frost the top. Don’t panic if it’s not perfect because if you’re using the Coconut, it will hide any imperfections in your icing skills!!

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