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Coconut Flour Cake

5 from 3 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

This Coconut Flour Cake is a moist, fluffy gluten-free, low-carb birthday cake for coconut lovers. You will love its light coconut crumb filled with vanilla frosting.

A slice of two layer This Coconut Flour Cake is a moist, fluffy gluten-free, low-carb birthday cake for coconut lovers. You will love its light coconut crumb filled with vanilla frosting.  with white frosting and shredded coconut around.

I am never out of ideas to bake desserts with coconut flour because it’s so easy to digest, gluten-free, and low in carbs. Also, my son is turning seven and asked me to bake a two-layer vanilla cake for this special occasion.

I usually bake my keto vanilla cake for him, but it’s made with almond flour, and he’s not a big fan. However, he loves my keto coconut cake or keto coconut flour chocolate cake. So, I mixed these previous recipes to create a new recipe. A delicious coconut flour cake with moist vanilla crumb.

Why You Will Love This Coconut Flour Cake

  • Quick and easy to make in 30 minutes
  • Gluten-free
  • Low-carb and keto-friendly
  • Dairy-free – expect the frosting
  • Kids friendly
  • 1-bowl cake recipe
  • Grain-free
  • Nut-free

Ingredients and Substitutions

Ingredients for Coconut Flour Cake
  • Coconut Flour – Use a spoon to fill your measuring cups, lightly pack the coconut flour, then sweep the top to remove any excess. This prevents adding too much coconut and makes cakes dry and dense.
  • Baking Powder to raise the cake or use half baking soda.
  • Vanilla Extract – Coconut flour tastes a little bit coconutty. Adding vanilla extract covers the coconut flavor and turns this cake into the perfect vanilla cake.
  • Large Eggs – Fresh and at room temperature for 15 minutes. You must use eggs in this recipe, and egg-free replacers, like flax eggs, won’t work at all.
  • Canned Coconut Cream or heavy cream if you are not dairy-free. Make sure you shake the can of coconut cream to bring the two layers that often form in the can together. Then, measure it in measuring cups. You can also use full-fat coconut milk for a lighter texture.
  • Granulated Sweetener – I love to bake with low-carb sweetener and use erythritol or allulose but any granulated sweetener works in this recipe.
  • Salt is optional but it enhance the overall flavors

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Making Coconut Flour Cake

Making Coconut Flour Cake
  1. First, whisk the wet ingredients in a large bowl. Whisk room temperature eggs, coconut cream, and vanilla extract energetically until smooth.
  2. Whisk in dry ingredients: coconut flour, baking powder, and the sweetener you love – I used erythritol.
Making Coconut Flour Cake
  1. The batter is ready when you can’t see any lumps of coconut flour. It should be quite thick and look a bit grainy and dry.
  2. Preheat the oven to 350°F (180°C). Line two 6-inch baking pans with coconut oil or cooking oil spray and cover the bottom and sides with greased parchment paper. You can also use an 8-inch cake round cake pan if you make a single-layer coconut flour cake. Divide the batter evenly into the two pans and smoothen the top with a silicone spatula or the back of a spoon.
    Bake the cake for 20 to 25 minutes for 6-inch cake pans or 25 to 30 minutes for a large cake pan.
    Let the cake layers cool down for 5 minutes in the pan, then release them on a cooling rack and cool at room temperature for a few hours before frosting.

Frosting Coconut Flour Cake

Cool down the coconut flour cake before frosting and assembling the layers. Here’s the best frosting for this coconut cake:

After frosting the cake, sprinkle unsweetened shredded coconut or toasted coconut flakes on top and sides of the frosted cake.

Place the frosted cake in an airtight container in the refrigerator for an hour before slicing. Or store it for up to 4 days if you are meal-prepping the cake in advance for a birthday party.

A slice of coconut flour cake on a plate with a golden fork cutting a piece of the cake.

Expert Tips To Bake A Cake With Coconut Flour

  • Use fresh coconut flour. Coconut flour is one the most liquid absorbent flour due to its high amount of fibers. If your coconut flour is old, you probably have to open the jar where you store the flour many times. Every time you do, it captures a lot of moisture from the air. Then, when used in a cake recipe, it won’t absorb the liquid very well. It will also form lumps and a grainy cake.
  • Measure coconut flour with precision using the spoon-to-scoop method. This means don’t dig the whole measuring cup into the coconut flour but instead gently fill the cup with a spoon, lightly pack, then level up the top to remove excess.
  • Use room-temperature eggs to avoid lumps
  • Use full-fat cream or coconut cream to hydrate the batter to the maximum and get the ultimate moist cake crumb you are after. Avoid almond milk or cartoon of coconut milk that dries out the crumb.
  • Don’t thin out the batter. Coconut flour cake batter is thick and dense, and it’s normal.
  • Bake on the center rack. Even if you are making a two-layer cake, make sure you bake the cake layers on the same level to make sure they bake at the same speed. Otherwise, bake one under the center rack and one on the center rack, and swap places halfway through baking.
  • Play with flavors. For example, you can swap vanilla extract for lemon extract and add lemon zest to make a coconut flour lemon cake.

More Cakes With Coconut Flour

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a slice of two layer This Coconut Flour Cake is a moist, fluffy gluten-free, low-carb birthday cake for coconut lovers. You will love its light coconut crumb filled with vanilla frosting. with white frosting and shredded coconut around

Coconut Flour Cake

This Coconut Flour Cake is a moist, fluffy, gluten-free, low-carb birthday cake for coconut lovers. You will love its light coconut crumb filled with vanilla frosting.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Yield: 12 slices
Serving Size: 1 slice
5 from 3 votes

Ingredients

Frosting and decorating

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • Preheat the oven to 350°F (180°C).
  • Grease two 6-inch cake pans or one 8-inch pan with coconut oil or butter. Set aside.
  • In a large bowl, using an electric beater on low/medium speed beat the eggs with canned coconut cream and vanilla extract until slightly lighter in color.
  • Beat in coconut flour, crystal sweetener of choice, salt, and baking powder until the batter has no lumps and looks thick.
  • Divide the coconut flour cake batter evenly into the prepared cake pans.
  • Bake on the center rack for 22 to 25 minutes (or 30-35 minutes in an 8-inch pan on regular mode) or until a toothpick inserted in the center of the cake comes out clean.
  • Cool 5 minutes in the pan then transfer onto a cooling rack.
  • Frost with my cream cheese frosting and shredded coconut.

Notes

Note 1:  You can reduce the crystal sweetener to 1/3 cup and add one teaspoon of stevia drop. Feel free to use any crystal sweetener like coconut sugar or sugar (if not low-carb). My favorite is allulose or erythritol.
Dairy-free option – frost the cake using dairy-free butter and dairy-free cream cheese, or simply use your favorite dairy-free yogurt to frost.
Store coconut flour cake
  • Fridge – Store the frosted cake in the fridge for up to 4 days in an airtight box.
  • Freezer – Freeze for up to 1 month and thaw in the fridge the day before eating.

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Nutrition1 slice
Yield: 12 slices

Nutrition

Serving: 1 sliceCalories: 159.3 kcal (8%)Carbohydrates: 6 g (2%)Fiber: 3.1 g (13%)Net Carbs: 2.9 gProtein: 4 g (8%)Fat: 13.3 g (20%)Saturated Fat: 8.8 g (55%)Polyunsaturated Fat: 0.7 gMonounsaturated Fat: 2.9 gTrans Fat: 0.01 gCholesterol: 90 mg (30%)Sodium: 201.6 mg (9%)Potassium: 61.8 mg (2%)Sugar: 1.6 g (2%)Vitamin A: 454.4 IU (9%)Vitamin B12: 0.2 µg (3%)Vitamin C: 0.2 mgVitamin D: 0.7 µg (5%)Calcium: 85.2 mg (9%)Iron: 0.7 mg (4%)Magnesium: 6.4 mg (2%)Zinc: 0.3 mg (2%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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5 from 3 votes

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    6 Thoughts On Coconut Flour Cake
  1. Hi I have used an 8″ tin can i cut it through the middle or do you leave it as is

    Thank you jo

  2. 5 stars
    Made this cake with my kids, and it was a blast! Simple ingredients and easy steps. We added a LOT more shredded coconut on top for extra texture. Thanks for the family-friendly recipe!

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.

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