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+ servings

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

A simple cake made with coconut and almond flours makes for an easy, grain-free and gluten-free dessert. Feel free to use berries of your choosing.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 -8
Author Tessa Fisher


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 eggs
  • 1/2 cup coconut milk full-fat
  • 1 teaspoon pure vanilla extract
  • 1/2 cup coconut flour
  • 1 1/2 cups almond flour/meal
  • 2 teaspoons baking powder
  • 2 cups summer berries I used strawberries, blackberries, and cherries


  1. For Coconut Cake: Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch pan and line bottom with parchment.
  2. In a medium bowl, cream coconut sugar and butter until light and fluffy in appearance. Add the eggs one at a time, mixing after each addition. Add coconut milk and vanilla extract and mix until all ingredients are evenly combined.
  3. In another medium-sized bowl, whisk coconut flour, almond flour, and baking powder.
  4. Add dry ingredients to the wet until all is incorporated.
  5. Pour batter into cake pan and bake for 35-40. The top cake should be golden brown and a toothpick should come out clean. Allow cake to cool in pan for 10 minutes. Remove cake from pan and let it cool the rest of the way. Then refrigerate for at least 30 minutes before serving. This will help it firm and make it easier to slice.
  6. For Blackberry-Coconut Whipped Cream:
  7. In a food processor or blender, puree 1 cup blackberries and strain through a sieve into a small bowl. Scoop the solid coconut milk from the top of the can and place in a medium bowl. With electric mixer whip until fluffy. Add blackberry puree, vanilla extract, and honey and whip until combined.
  8. Assembling Cake When ready to assemble, spread blackberry-coconut whipped cream on top of cake. Top with berries and serve. Keep leftover cake in an airtight container in the refrigerator.

Recipe Notes

Cake slightly adapted from here.