A Nourishing Dessert: Gluten Free Coconut Custard Cake

Posted · 38 Comments

A Nourishing Dessert: Coconut Custard Cake

I’m over at Keeper of the Home where I’ve opened up my heart and decided to share some personal struggles in my life right now.

Through it all, God has proven himself faithful to my family as he continues to provide simple, nourishing food.

We’ve purchased all our locally raised, pastured meat for the year with tax money, and rely on a real food, food budget which has served us well.  Using a menu plan has proved to be the number one resource which allows me to continually provide the best food for my family on our strict budget.

Although on a budget, I enjoy being able to make simple, nourishing treats for my family and this coconut custard cake has quickly become one of my children’s favorites.  It’s treats like these that can lift ones spirit and the children enjoy them just the same.

I adapted this coconut custard cake recipe from my friend Mare at Just Making Noise.  Her treats are always scrumptious and never fail.

What I most enjoy about this recipe is that it’s very quick and easy to make.  To make this nourishing dessert extra special, I added chocolate just to see a beautiful smile on little brothers face.

A Nourishing Dessert: Gluten Free Coconut Custard Cake

Prep Time: 5 minutes

Cook Time: 45 minutes

Serving Size: Serves 6

A Nourishing Dessert: Gluten Free Coconut Custard Cake

This gluten free coconut custard cake is very quick and easy to make made extra special by adding chocolate.


  • 4 eggs
  • 2 cups milk
  • 1/2 cup coconut flour
  • 1/2 cup raw honey
  • 1 tsp pure vanilla extract
  • 2 tsp baking powder
  • 1/4 cup butter, melted
  • 1 1/2 cups unsweetened, coconut flakes
  • 1/2 cup chocolate chips or broken chocolate bar


  1. Pre-heat oven to 350F.
  2. In a large bowl of a stand mixer (or whisk by hand) eggs, milk, coconut flour, honey, vanilla, butter, and baking powder until smooth.
  3. Stir in coconut flakes and chocolate.
  4. Pour into an 8” cake pan and bake for 45 - 50 minutes or until a toothpick inserted into middle comes out clean.
  5. Allow to cool before slicing in pan, and serving.
  6. Sprinkle with cinnamon just before serving.

Do you have a favorite dessert that brings a smile to your loved ones?

38 Responses to "A Nourishing Dessert: Gluten Free Coconut Custard Cake"
  1. Sadye says:

    This looks delicious!

  2. Linda says:

    Could almond or full fat coconut milk be substituted for regular milk? thanks!

  3. Trish says:

    This was simply fantastic!! I used full fat coconut milk and coconut oil and everything worked perfectly! How delightful! The only thing I might change when I make it again, will be to cut the honey back to 1/4 or even a bit less (it was just a tad too sweet for me) and add some chopped mango! :) Thank you for a wonderful dish!

  4. Looks great Diana! I see that you use honey and cut the recipe in half to fit in a smaller baking dish. Thanks for the shout out :)

  5. April says:

    This looks amazing! Thanks for the recipe. Since i am trying to reduce the sugar, I might make it with nuts instead of chocolate. Pecans or walnuts would be good I think!

  6. Celeste says:

    Oh my goodness! This looks amazing! Your post is so encouraging. I, too, did the same with our tax money and have been pinching pennies everywhere in order to provide the best and most wholesome foods and products. It can be discouraging at times, it feels a little lonely when others ridicule my choices and claim I’m not “acting within my means”. As though poison is all I deserve if it is all that I can afford. Thank you. God sends the smallest things to lift us up.

  7. Andrea says:

    What can I use to substitute raw honey, and what quantities?

    • Diana Bauman says:

      Andrea, you can substitute organic sugar, coconut palm sugar, or rapadura. I would increase the amount to 3/4 to 1 cup. You can even sub pure maple syrup. I would use 1/2 cup for that as well.

  8. Alexis says:

    Since we’re on the GAPS diet we cant have baking powder…is that necessary? Any substitutes?

  9. Suzanne B says:

    Fifteen years ago I was given this recipe, and a sample, of this but my friend called it “COCONUT FLAN”. It takes under 3 mins to throw together and that includes searching out the ingreds. No bowls to mess up either!

    Place all ingredients into blender, except for coconut which is unsweetened shredded (I omit the chocolate). Make certain cover is on tightly then “whiz” for 20 seconds. Pour into buttered/greased flan dish with 1 to 1 1/4″ sides. I sprinkle another 1/4c of shredded coconut on top. Place into 350* oven for 30-35 minutes (your oven may be different so watch out…you want a golden crust). Wait until completely cooled then ATTACK!

    I have made this in a 9″x13″ pan, using 1 1/2 times the recipe. This travels well and is GREAT for picnics. Our family is wheat-free and loves this! I serve it with fresh (or frozen fruit), whip cream, and a sprig of mint. For added “twist” add 3-4 Tbsp of lavender buds to the blender along with coconut extract rather than vanilla. YUMMERS!

  10. Maria says:

    I usually use coconut flour in pancakes (tastes delicious), but I’ve been wanting to get into baking with it too. Trying this out today, looks so good! Thanks! :)

  11. Holly says:

    This cake turned out very dry for me. With “custard” in the title, I was expecting it to be really moist, so was disappointed at first. Is it supposed to be dry? Luckily, I tried topping it with plain, whole milk yogurt and juicy black plums, which turned my disappointment into delight. Healthy enough that I *may* be eating it for breakfast as well as dessert …

  12. Diana – this is PHENOMENAL!!!!! I wanted to eat the whole thing! :-)

  13. Beck says:

    Thanks so much for sharing this recipe it was AMAZING! I only had two eggs so I used 1 pureed banana to replace the other two eggs and reduced the honey by half to account for the sweetness from banana and it turned out beautifully! I took it to a dinner with some girlfriends and the look on their face when they took the first bite was priceless. We ate ours with some fresh strawberries…delish! Thanks again x

  14. Ozzie says:

    Hi, I’ve made this recipe a couple of times and love it. I’m just confused by the chocolate part. Your pictures don’t look like the chocolate is mixed in. So I used white chocolate cause I thought it would look better but I actually prefer the taste of milk chocolate. I’m thinking it would “look pretty” then though. What is your method? It says to stir it in but your cake looks white I don’t see any brown. Confused.

    • Diana Bauman says:

      Ozzie, after I mix in my chocolate, it ends up settling at the bottom. Can you see that in the picture? I’d honestly prefer for it to be sprinkled in, so what’s your secret? I’d love to know!

      • Ozzie says:

        Ohhh.. now I get it! I never even tried the milk chocolate but now that you mention it, I do see it at the bottom of the cake in your picture. I will give it a go. Thanks for the quick response, having a dinner party tonight and making this! :)

  15. Carol says:

    Im intrigued as to why the word custard appears in the title when there isn’t custard in the ingredients – is there a missing ingredient please? Otherwise, i must try this as its gluten free if I use GF baking powder;-)

  16. Randa says:

    Diana, (and Mare too :))
    I came across this recipe yesterday on pinterest, and decided I had to make it today. Made it exactly as written except I used 1/4 cup grade B maple syrup in place of the honey. It is sooo delicious! My husband and I both love it. Thank you.

  17. Bree Jean says:

    I substitue a simple surgar made from Splenda or Truvia for honey as I’m avoiding the surgar spike. It helps keep the moistness. Generally 1 cup of water to 1 cup of Splenda or Truvia.

  18. Adriana Mascari says:

    I recently discovered the use of almond flour and coconut flour so I am searching for recipes. I am so glad I found this recipe. I just made this custard cake and it turned out great. The flavor is delicious, the texture is perfect. My husband loved it. This is a keeper and I will definately make this cake again.

  19. Debbie says:

    Does this cake freeze well? I have all the ingredients on hand but probably won’t get through the whole thing!

  20. Katka says:

    Hi Diana,
    Can I ask what measure is your cup? I used 250ml and I think it was too much. Thank yoou

  21. N B says:

    Is shredded coconut the same as desiccated coconut? If not, can I use desiccated coconut in place of the shredded coconut for this recipe?

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