Gluten-Free Coconut Cake with Mixed Berries

A coconut lover’s dream: this gluten-free Coconut Cake with Berries and Blackberry-Coconut Whipped Cream is simple, delicious, grain-free, dairy-free, and refined-sugar free.

Over the past two weeks I’ve been sitting on the bedroom floor surrounded by photos, mementos, scrapbooks, and small objects that have traveled with me from home to home for years. I keep the things I can’t quite let go of, even when they end up forgotten in a box until the next move. That habit produces more boxes, not less.

We move into our new house next week, and this time we’ve been serious about simplifying. As we sort, donate, and say goodbye to many items from high school, college, and beyond, we’ve been listening to The Life-Changing Magic of Tidying Up by Marie Kondo. I wish I’d listened years ago — it’s been an unexpected help amid the chaos. What I want to keep are the memories and experiences, not the boxes.

Ingredients

Before I packed up our little kitchen, I wanted to bake one last happy thing — something bursting with summer fruit. I adapted this gluten-free coconut cake from a Food52 recipe, adding coconut sugar and full-fat coconut milk for more coconut flavor.

I used butter in this version but plan to try coconut oil next time. The cake is moist with a gentle coconut flavor, and the mix of tart and sweet berries on top elevates it further. Pureeing and straining blackberries into the whipped coconut cream turns it a cheerful lavender, which only increases the joy.

So I say farewell to my little kitchen and to a few things from the past — and a big hello to this coconut cake with berries. Happy weekend!

More Gluten-Free Cake Recipes

Gluten-Free Cookie Cake

Flourless Walnut Cake

Apple Pound Cake

📖 Recipe

Coconut Cake with Blackberry-Coconut Whipped Cream and Mixed Berries (Gluten-Free)

A simple cake made with coconut and almond flours for an easy, grain-free, gluten-free dessert. Use the berries you prefer.

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 6

Calories: 548 kcal

Author: Tessa

Ingredients

Blackberry-Coconut Whipped Cream

1 can full-fat coconut milk, chilled overnight
1 cup blackberries
1 tablespoon honey or maple syrup
1/2 teaspoon pure vanilla extract

Coconut Cake

1 cup coconut sugar
3/4 cup butter
3 large eggs
1/2 cup full-fat coconut milk
1 teaspoon pure vanilla extract
1/2 cup coconut flour
1 1/2 cups almond flour or almond meal
2 teaspoons baking powder
2 cups summer berries (I used strawberries, blackberries, and cherries)

Instructions

For the Coconut Cake

Preheat the oven to 350°F. Grease a 9-inch pan and line the bottom with parchment.
In a medium bowl, cream the coconut sugar and butter until light and fluffy. Add the eggs one at a time, mixing after each. Stir in the coconut milk and vanilla until combined.
In another bowl, whisk together the coconut flour, almond flour, and baking powder.
Add the dry ingredients to the wet and mix until incorporated.
Pour the batter into the prepared pan and bake 35–40 minutes, until golden and a toothpick comes out clean. Cool in the pan for 10 minutes, then remove and cool completely. Refrigerate at least 30 minutes before slicing to help it firm up.

For the Blackberry-Coconut Whipped Cream

Puree 1 cup blackberries in a blender or food processor and strain through a sieve into a small bowl. Scoop the solid coconut cream from the chilled can into a medium bowl. Whip with an electric mixer until fluffy. Fold in the blackberry puree, vanilla, and honey, and whip briefly to combine.

Assembling the Cake

When ready to serve, spread the blackberry-coconut whipped cream over the cake. Top with mixed berries. Store leftovers in an airtight container in the refrigerator.

Notes

This cake was slightly adapted from the original Food52 recipe.

Nutrition

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