About this recipe: I made this lovely, moist coconut cake for my mum's 65th birthday and topped it with a simple vanilla buttercream and grated coconut. No one can tell it's gluten-free!
Yummy, moist, easy peasy. I used Bobs Red Mill baking mix for the flour, coconut oil, and extra thick coconut milk. Cut out half a cup of sugar. Added 2 tbsp of lemon juice at the end because it seemed to be too sweet. Baked in a torte pan so it took an extra 10 minutes or so. Popped it out and Shook some powdered sugar on top. It was a hit. Have made it twice now. - 18 Jun 2014 (Review from Allrecipes US | Canada)
Followed the recipe without nuts and made it with King Arthur GF Flour. I used two 9" rounds and it baked in 20 min. (as the recipe stated) I give it 5 stars for texture and the cake baked perfectly (a challenge for those of us who need to bake GF). Unfortunately, it lacked flavor and was really bland. Maybe it really needs frosting which I didn't have on hand. I will definately try again (maybe adding more coconut and/or sugar and/or frosting). Thank you for posting GF recipes! - 16 Jan 2016 (Review from Allrecipes US | Canada)
Everyone who had this at Thanksgiving loved this. I made no changes but was shocked at the cost of xanthan gum. Whole Foods actually gave me a sample when the guy helping me saw I only needed a tsp and the bag was $14.00. I love that store, they are very helpful and will seek their advise again when making something to take to friends who are gluten free. - 27 Nov 2015 (Review from Allrecipes US | Canada)