I wanted to find a gluten-free cake to make for the birthday of a very special lady. May I just say that this was a great success! Delicious, sugar-free, gluten-free! I have already had requests to make it again. The texture was surprisingly nice.
Just one note: be sure to have the eggs at room temperature. I did not and it resulted in the oil seizing instantly. It was easily remedied by warming the whole mixture carefully over a pan of hot water. But just do it the easy way and skip that step by allowing the eggs to come to room temperature.
Thank you Bill Staley and Hayley Mason. Coconut Cake link
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