• Prep Time: 20 mins
  • Cooking Time: 45 mins
  • Serves: 12

Gluten-Free Chocolate Coconut Layer Cake

  • Recipe Submitted by on

 Ingredients List

  • 50g raw cacao powder
  • 1/2 cup boiling water
  • 1 cup caster sugar
  • 150g coconut oil, melted, cooled
  • 3 eggs, at room temperature
  • 150g macadamia meal
  • 1/2 teaspoon bicarbonate soda
  • Pinch salt
  • 1 1/2 cups icing sugar, sifted
  • 1 1/3 cups desiccated coconut
  • 2 egg whites, lightly beaten


Step 1
Preheat oven to 170C or 150C fan-force. Grease and line base and sides of a 22cm springform pan with baking paper.
Step 2
Combine cacao and boiling water in a small bowl. Cool slightly.
Step 3
Meanwhile, using an electric mixer with the paddle attachment, beat sugar, coconut oil and eggs for 3 minutes or until smooth and thickened.
Step 4
Combine macadamia meal, bicarbonate and salt in a bowl.
Step 5
With motor on low speed, beat cacao mixture through egg mixture. Add almond mixture and stir until combined. Spoon batter into prepared pan and bake for 40-45 minutes or until a crust has formed but cake is still slightly wobbly in centre. Stand pan on a wire rack for 10 minutes. Remove sides of pan and stand to cool completely. Remove base of pan.
Step 6
Make coconut layer. Stir sugar, coconut, eggs until combined. Spread over chocolate cake. Stand for 20 minutes or until set.

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