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Keto Coconut Cake – Healthy, Sugar-free

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4.75 from 505 votes
By Carine - - 92 Comments
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This is the best Keto Coconut Cake recipe, a moist, soft, fluffy crumb with an intense coconut flavor, a creamy coconut frosting, and crispy toasted coconut on top. Bonus, this coconut cake recipe is gluten-free and dairy-free too! So keep reading to learn more.

coconut cake gluten free dairy free

Calling all the coconut lovers with this keto coconut cake recipe! I am a coconut fan, and I used to love fluffy, moist coconut cakes from the bakery with crunchy toasted coconut on top.

You know that feeling when you try something new, and the result is way beyond your expectations? That is the story about this keto gluten-free coconut cake.

Let me explain how you can easily – yes, it’s a super EASY keto coconut cake – make this recipe at home in less than 40 minutes.

Keto coconut cake

Keto coconut cake ingredients

This low-carb coconut cake is dairy-free, made entirely with coconut products to provide the most intense coconut flavor. These are the ingredients I chose to use in the recipe:

  • Coconut flour – it’s one of the lowest carb flour and the best to add a strong coconut flavor to a coconut cake. However, coconut flour is 4 times more absorbent than other flours, and that’s why you must measure this flour very carefully. Make sure your flour is fine, fresh, with no lump. I recommend you work in grams for this recipe or if you are using cups, make sure you heap the cup and level it before adding it to your mixing bowl.
  • Eggs – large eggs at room temperature are required. If your eggs are too small, the cake will be very dry.
  • Full-fat canned coconut cream – this is the most important ingredient in this recipe for many reasons. First, it adds a delicious coconut flavor to this coconut cake. Then, the cream creates the best moist, fluffy crumb. That’s why you shouldn’t use low-fat coconut cream or coconut milk beverages. Finally, if you can’t find coconut cream, another option is heavy cream. It won’t add the fabulous coconut flavor from the coconut cream, but the cake texture will remain intact. Note that you can buy full-fat canned coconut cream in the Asian aisle of your supermarket. Check the ingredient list for no sugar added, and also remember that you must shake the can before measuring your cream as cream and milk separates in the can.
  • Coconut extract – this enhances the keto coconut flavor. If you can’t find coconut extract without added sugar, simply use coconut stevia drops.
  • Vanilla extract
  • Baking powder
  • Unsweetened desiccated coconut – or shredded coconut if you prefer big pieces of coconut into the cake crumbs.

Keto coconut four cake

How to make gluten-free coconut cake with coconut flour?

This is another easy keto cake recipe I am sharing with you. All you have to do is to beat the eggs with cream, vanilla, coconut extract, and erythritol until light in color. Then, beat in the coconut flour until the cake batter is shiny and has no lumps. I highly recommend using a beater to prevent lumps in the batter and to ensure a fluffy cake crumb. Stir in the desiccated coconut at the end and bake your cake in a greased 9-inch cake pan until the top of the cake is golden and the center is set.

How to make keto coconut cake

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Baking time

Coconut flour is highly liquid absorbent, and that is why coconut flour cakes may cook faster than regular wheat-based cakes.

For a moist coconut flour cake, I recommend you insert a skewer in the center of the cake after 20 minutes and keep checking every 5 minutes for 30 minutes.

Your cake is ready when a little to no crumb sticks on the skewer. Overbaking your coconut flour cake would make it very dry, so be careful about timing.

Also, always adjust the time based on your cake pan size. I am using a 9-inch pan and bake the cake for 25 minutes on fan mode at 180C/350F.

Hi! Do you need help to start Keto?

By Carine from Sweetashoney

gluten free coconut cake

The cake will take longer to bake if you:

  • Used a smaller cake pan, less than 9 inches in diameter.
  • Baked on regular mode – usually, baking time will be closer to 30-35 minutes.
  • Didn’t add enough coconut flour.

coconut flour keto cake

Does this cake has an eggy taste?

Coconut flour cakes call for many eggs, and this is just how the recipe should be made! As I mentioned earlier, coconut flour is not like all other flour.

It has very special chemistry since it contains 4 times more fiber than regular flour. Fibers are water/liquid absorbent, and if they are not in contact with a liquid binding agent, they create crumbly, dry, and fragile cakes.

Therefore, a coconut flour cake requires lots of liquid, particularly eggs, to bind the flour and prevent the cake from having an unpleasant texture.

This said, it’s not because this keto coconut cake uses 4 eggs that it tastes eggy at all!  To cover a potential eggy taste in this low carb cake recipe, I am using:

  • Good quality coconut extract and vanilla extract. I am talking about natural extract, these are strong, intense and they add the best flavor to your cake. It would be very hard for the eggs to overpower the flavor of the natural extract.
  • Coconut cream instead of heavy cream. Coconut cream is very flavorsome. It not only enhances the coconut flavor of your cake but also covers any eggy taste you don’t want in a keto cake.
  • Eggs at room temperature. Yes, cold eggs enhance the eggy flavor of baking, so make sure you bring the eggs to room temperature before baking this healthy coconut cake. To do so, fill a bowl with lukewarm water and place the eggs in the bowl for 20 minutes or remove the eggs from the fridge 3 hours before baking the cake.
  • Coconut frosting – the coconut frosting will be the extra coconut flavor on top of this cake that will absolutely cover any egg taste left in the cake, so don’t skip it!

Coconut cake cream cheese frosting

While this low-carb coconut cake recipe is dairy-free, I prefer a cream cheese frosting. It adds a delicious creamy layer on top of the fluffy crumb, and you won’t regret it. To make this keto cream cheese frosting, you need:

  • Soft cream cheese – remove the cream cheese from the fridge for 1 hour before using it. If you cut the cream cheese into pieces, it is easier to beat in the next step.
  • Full-fat coconut cream – same as above, let it warm up before using.
  • Coconut extract
  • Powdered erythritol – to sweeten the frosting

gluten free coconut cake with cream cheese frosting

A moist gluten-free coconut cake

This is a moist gluten-free coconut cake recipe, and if you want to make sure your cake comes out as most as mine, you must:

  • Use full-fat canned coconut cream or heavy cream but don’t use low-fat products, or the cake crumb will be dry.
  • Measure the coconut flour precisely.  To do so, ensure that your flour is fine, fresh with no lumps. If you are using cups, don’t overly heap the flour in the cup and level the cup. Otherwise, use grams/oz for the best result. Note that old bags of coconut flour may have already absorbed some moisture and lost their properties – liquid absorption.
  • Check baking time – see notes above about checking the baking time often to ensure the best baking time based on the oven, pan size, etc.

low carb coconut cake

More keto coconut flour cake recipes

Made this low-carb pizza crust recipe almond flour? Share a picture with me on Instagram!

XOXO Carine

Recipe Card

Keto Coconut Cake

keto cake coconut flour
3gNet Carbs
4.75 from 505 votes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Net Carbs 3g
Fat 17g
Protein 5g
Calories 199kcal
Author: Carine Claudepierre
12 slices
A moist coconut cake for any occasion, 100% gluten-free, dairy-free and sugar-free.

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4.75 from 505 votes
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Ingredients

Cream cheese frosting

  • 4.4 oz Cream Cheese soft, at room temperature, cubed
  • ¼ cup Sugar-free Powdered Sweetener
  • ¼ cup Coconut Cream canned, full fat, shake the can before measuring, or use heavy cream
  • 1 teaspoon Pure Coconut Extract
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Instructions

  • Preheat oven to 180°C (375°F).
  • Grease a 9-inch cake pan with coconut oil or butter. Set aside.
  • In a large bowl, using an electric beater on low/medium speed, beat the eggs with coconut cream, erythritol, coconut extract, and vanilla for 30-45 seconds or until slightly lighter in color.
  • Beat in coconut flour and baking powder until the batter is shiny and has no lumps. Stop the beater and stir in the desiccated coconut.
  • Transfer the coconut cake batter onto the prepared cake pan and spread evenly.
  • Bake in center rack for 20-25 minutes on fan-mode or for 30-35 minutes or regular mode. I recommend you insert a pick in the center of the cake every 5 minutes from 20 minutes of baking. If it comes out clean or with a little bit of crumb, it's cooked! This is the best way to prevent a coconut flour cake from overbaking and getting dry (you want the crumb to be soft and moist!)
  • Cool 5 minutes in the pan then transfer onto a cooling rack.
  • Cool 1 hour on the rack, or wait until it reaches room temperature to frost. Only make the frosting 10 minutes before frosting the cake, or if you want to make the frosting ahead, don't store in the fridge, or it will get hard and difficult to spread.

Cream cheese frosting

  • To make the frosting, beat the cream cheese with coconut cream, coconut extract, and powdered erythritol until fluffy. If too thick, add more coconut cream until it reaches a texture you love.
  • Spread the icing on top of the cake and serve with extra toasted desiccated coconut.

Storage

  • Store the cake in the fridge for up to 4 days or freeze, in an airtight box.
  • Defrost the cake on the counter.
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Nutrition Facts
Keto Coconut Cake
Amount Per Serving (1 slice)
Calories 199 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 13g81%
Polyunsaturated Fat 1g
Cholesterol 73mg24%
Sodium 149mg6%
Potassium 122mg3%
Carbohydrates 7g2%
Fiber 4g17%
Sugar 5g6%
Protein 5g10%
Vitamin A 230IU5%
Vitamin C 1mg1%
Calcium 65mg7%
Iron 1mg6%
Net Carbs 3g
* Percent Daily Values are based on a 2000 calorie diet.
Keto coconut cake
Healthy coconut cake

Sugar free coconut cake

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Recipe Rating




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    92 thoughts on Keto Coconut Cake – Healthy, Sugar-free
    1 2 3
  1. 5 stars
    Soooo good and easy to make. Perfect with a good cup of coffee. I will be making this again next week.

  2. 5 stars
    I made this cake the other day and oh my it is delicious. No eggy taste at all. So moist and goes perfectly with a good cup of coffee. I also drizzled some Lily’s dark chocolate melted with some coconut oil. So good Carine! Thank you.

  3. Making this cake for Father in law. I am buying unsweetened shredded coconut. Should I use this like it is, or bake it to dessiccate it? Thanks.

    • The difference between shredded and desiccated coconut is the size of the ground, it has nothing to do with the process it’s made. Both works in the cake but shredded coconut will had more texture since it’s coarse, desiccated coconut is close to a powder

    • It’s a coconut cake so if you skip coconut you will miss some coconut texture and flavor. Also, the batter may not cook well and stay moist if you removed this ingredient so I don’t recommend it

  4. 5 stars
    Made this recipe seven times and it came out perfect. Followed the recipe and had no problem. I enjoy making it when I want a break from almond flour.

  5. Someone else mentioned that their cake came out dry. So did mine. I have never worked with coconut cream before but read you only use the separated solid cream portion. I am wondering if I should be combine the milk and cream together before using? Is that why you said shake the can. Of course shaking would not combine the two. Any way. Your thoughts please. Thank you.

    • It’s because you didn’t shake the can of coconut cream as recommend in the recipe. By using only the top cream you are missing moisture and since coconut flour contains 10 times more fiber than regular flour it explain why a little less liquid makes cake super dry.

      • Yes. I made it again. I thought that might be the problem. 😬
        OUTSTANDING recipe. ❤️❤️❤️ Thank you.

  6. What is the serving size? I need a more accurate measurement than a slice since I am making this for a diabetic.

    • Serving size appears before the ingredient list. Cake make 12 slices so it’s easy to cut into equal slices. First cut cake in quarter, then cut each quarter in third. Nutrition panel is for 1 serve. Enjoy!

  7. 5 stars
    Love this quick and easy coconut cake. So moist and full of coconut flavour. The ingredients were easy to pick up at my local supermarket in the UK.
    Love being able to eat the foods I enjoy whilst remaining in ketosis. Thank you for the recipe!

  8. 5 stars
    Wow!!! What a delicious cake. Huge hit for the entire family. Thank you much for this cake as it was called for as we’ve been on strict Keto without sweets!!! Loved it!!!!

  9. 5 stars
    Made this today, and it is simply amazing. As the other have cannot eat dairy I made it without the glaze, but it is still so moist and delicious. I added a little extra vanilla as well as a bit more coconut, which i sprinkled on top. Thank you so much for this most delicious cake☺

  10. 5 stars
    This cake absolutely satisfied my cake cravings and is brilliant for a coconut lover like me! It was soft and had a nice crumbly texture. Superb!

  11. 5 stars
    I have been eating low carb for several years now and this is definitely the best cake recipe yet – no hint that it is low carb – moist, rich and gorgeous. Thank you for your brilliant free recipes Carine.

  12. 5 stars
    Wow this recipe looks awesome!! Thank you for sharing and I did read all your tips and tricks. One other thing I found when baking with keto is not to use farm fresh eggs or those expensive ones with all the extra omegas in them. I find those kinds of eggs in keto baking impart a very eggy taste. I just use the cheap store brand eggs and they work every time with no eggy taste. I totally agree with your comments about having the REAL extracts, they make everything so much better and no chemical taste. Also I’ve been using allulose as a sugar substitute lately and find it even better then erythritol because it doesn’t crystallize when refrigerated. Also makes an incredible caramel sauce and was thinking that may be another incredible way to top this cake? I’m going to give this a try tomorrow, thank you for including the weighted measurements it makes such an incredible difference especially with coconut flour! 1 tablespoon too much and you can have a brick instead of a cake! Lol! Ask me how I know!

  13. Planning to make this today for my birthday. What type of erythritol for the cake batter, granular or powdered?

    • In any of my recipes, if you don’t see the word ‘powdered’ it means I am using the classic crystal erythritol. Enjoy the cake and happy birthday to you! XOXO Carine

  14. 5 stars
    So good and easy yo make ! Just made my second one in 3 days ! Look forward to trying more Sweet As Honey recipes !

1 2 3

Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. 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 sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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