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These gluten and dairy-free coconut squares are easy to make, perfectly sweet and chewy and loaded with a ton of coconut flavour.

Gluten and Dairy-Free Coconut Cake

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 16


  • stand mixer or hand mixer
  • medium glass or metal mixing bowl
  • measuring cups and spoons
  • spatula
  • square baking pan
  • parchment paper


Bottom layer

Merinque layer

  • 1 cup coconut milk
  • 1 tsp apple cider vinegar
  • 1 tsp good quality vanilla
  • 3 large egg whites
  • 1/2 cup brown sugar
  • 1 cup unsweetened shredded coconut


  • Line a square pan with parchment paper.
  • Preheat oven to 350 degrees.

Bottom layer

  • In a stand mixer (or use a hand mixer and a medium bowl) add the vegan butter, brown sugar and egg yolks and mix on medium speed.
  • Add the gluten-free flour, shredded coconut, baking powder and salt and mix on low speed.
  • Add the apple cider vinegar to the coconut milk.
  • Add the coconut milk and vanilla and beat on low speed, increasing to medium speed and beating until batter is light and fluffy.
  • Pour batter into parchment lined pan.

Meringue Layer

  • In a medium glass or metal bowl beat the egg whites until soft peaks form.
  • Slowly add the sugar into the egg whites and continue beating until stiff peaks are formed.
  • Fold in the shredded coconut.
  • Spread the coconut meringue over the batter.
  • Bake in oven for 35-40 minutes.
  • Let cool completely before slicing.
Keyword coconut squares, gluten and dairy-free, gluten and dairy-free baking, gluten and dairy-free coconut squares, gluten-free, gluten-free coconut squares
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