Coconut Cake
Light, tender, and delicately scented with coconut, this classic cake bakes up soft and balanced with a fine crumb—simple, comforting, and quietly elegant.
Forage Baker's Note
Flour matters. Gluten-free flours—and even wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale for best results. If measuring by volume, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser cake, while spooning may under-measure. For cakes, sifting the flour helps create a lighter, more even crumb.
Sweeteners matter too. Sweeteners affect both texture and moisture. For best results, we recommend Homestead Sweetener or traditional sugar. Homestead Sweetener is a 1:1 replacement by volume and weighs approximately 140g per cup. Granulated sugar weighs about 200g per cup. Substitutions may produce a drier or more delicate cake.
Working the Batter
Coconut cake batter benefits from room-temperature ingredients and gentle mixing. Melted fats should be warm—not hot—when incorporated. After mixing, allowing the batter to rest briefly helps the flour hydrate fully and results in a smoother, more consistent crumb. Glass pans bake more gently and may require a slightly lower temperature and longer bake time than metal.
Recipe
Makes:12 cupcakes or 2 (6-inch) cakes or 1 (8–9-inch) cake
Ingredients
Dry Ingredients
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2½ cups Heritage Baker’s Flour (312g)
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1¼ cups Homestead Sweetener (175g)
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3 tsp baking powder
Wet Ingredients
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6 large egg whites (180g)
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½ can full-fat coconut milk (200g)
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¼ cup coconut oil, melted and cooled slightly (60g)
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2 tsp coconut extract (10g)
Directions
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Preheat oven to 350°F. Line or grease cake or muffin pans.If using glass pans, reduce oven temperature to 325°F and extend bake time slightly.
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Sift flour into a bowl and whisk in sweetener and baking powder.
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In a large bowl, combine egg whites, coconut milk, melted coconut oil, and coconut extract.
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Add dry ingredients to the wet mixture and whisk until smooth and fully combined.
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Let batter rest for a few minutes, then whisk briefly once more.
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Pour batter into prepared pans.
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Bake until a toothpick inserted in the center comes out mostly clean.
Bake Times
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1 (8–9-inch) cake: 30–34 minutes
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2 (6-inch) cakes: 26–30 minutes
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12 cupcakes: 18–22 minutes
From the Forage Kitchen Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
