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Keto Coconut Cake (Healthy, Sugar-Free)

4.91 from 974 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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! So keep reading to learn more.

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. And if you love this recipe, you have to try my Coconut Flour Cake!

Why You’ll Love This Recipe

This coconut cake is an amazingly easy recipe:

  • Ready in 45 minutes, baking included
  • Healhty
  • Keto-friendly
  • Low-Carb
  • Gluten-Free
  • Refined-sugar-free
  • Dairy-Free Base
  • Paleo
  • Nut-Free
Keto coconut cake

How To Make Gluten-Free Coconut Cake With Coconut Flour

This low-carb coconut cake is dairy-free, made entirely with coconut products to provide the most intense coconut flavor.

Keto Coconut Cake Ingredients

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, and 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. Eggs are 100% keto-friendly.
  • 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 split 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. Make sure it’s unsweetened, as shredded coconut sometimes contains added sugar making it incompatible with sugar-free desserts.
Keto coconut four cake

Instructions

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

Baking

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 baking the cake for 25 minutes on fan mode at 350°F (180°C).

gluten free coconut cake

Adjusting Cake Baking Time

This cake will need more baking time if:

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

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.
coconut flour keto cake

Expert Tips

Avoiding 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 extracts, these are strong and 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!

Keeping The Cake Moist

Keto coconut recipes can be slightly tricky because of the high moisture absorbance of the flour. Here are my tricks to keeping cakes moist.

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, and 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.

Frequently Asked Questions

Can I Add Chocolate To the Batter?

No, I wouldn’t recommend adding chocolate as it would change the texture.
If you want chocolate, try my Keto Chocolate Cake.

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keto cake coconut flour

Keto Coconut Cake

3gNet Carbs
This moist Keto Coconut Cake is perfect for any occasion,100% gluten-free, dairy-free and sugar-free.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Yield: 12 slices
Serving Size: 1 slice
4.91 from 974 votes

Ingredients

  • 4 large Eggs at room temperature
  • 1 cup Coconut Cream canned, full fat, shake the can before measuring, or use heavy cream
  • ½ cup Granulated Sweetener like erythritol or allulose
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Pure Coconut Extract
  • ¾ cup Coconut Flour fresh, no lumps, measure precisely
  • ½ cup Unsweetened Desiccated Coconut
  • 2 teaspoons Baking Powder

Cream cheese frosting

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

Instructions

  • Preheat oven to 350°F (180°C).
  • 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.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 slice
Yield: 12 slices
Serving: 1sliceCalories: 199kcal (10%)Carbohydrates: 7g (2%)Fiber: 4g (17%)Net Carbs: 3gProtein: 5g (10%)Fat: 17g (26%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 1gCholesterol: 73mg (24%)Sodium: 149mg (6%)Potassium: 122mg (3%)Sugar: 5g (6%)Vitamin A: 230IU (5%)Vitamin C: 1mg (1%)Calcium: 65mg (7%)Iron: 1mg (6%)
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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    141 Thoughts On Keto Coconut Cake (Healthy, Sugar-Free)
    1 2 3 4
  1. 4 stars
    Liked this cake when though it didn’t come out correctly. I think my large eggs were not quite large. enoug. I’ll use an extra one next time. Also I didn’t have the sugar substitute you recommended so used 20g of caster sugar. I will buy. I note the link clicks tomonk sugar. Is that better. I’d like to use as little of the monk fruit as possible as I don’t like much sugar. What is the minimum amount required to make sure cake is OK? Thanks Margaret

  2. 5 stars
    I use this as my goto keto cake. It’s light and doesn’t have that underlying texture that anything almond flour ha.
    I have made a coffee version by adding coffee espresso shots to the cake and the icing
    I made a lemon version by adding lemon extract and rind to both cake and icing
    I then made a straight version but added a maple flavouring to the icing and missed out any coconut extract.
    Love it

  3. My old recipe before Keto called for pouring some of the coconut milk in holes in the baked cake, have you ever done that or do you think it needs it?

  4. 4 stars
    Will be making this cake for my bubby’s birthday.
    Can I use swerve or monk fruit with erythritol. Also can vegan egg (ground flax in hot water be used instead off chicken eggs?

    Thank you

  5. Can I use coconut milk (the pure one not the beverage) instead of cream? Will this affect the final texture?

  6. 5 stars
    This was fantastic! Made earlier this week and was loved by all. The family didn’t even realize it was a keto dessert.
    Followed the directions as printed. The coconut cream was so thick and separated I had to mix in blender to emulsify.
    Tried by itself and with a cup of tea- scrumptious both ways!!
    Thank you and can’t wait to try your other recipes

  7. 5 stars
    Soooo good and easy to make. Perfect with a good cup of coffee. I will be making this again next week.

  8. 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.

  9. 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

  10. 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.

  11. 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.

  12. 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!

  13. 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!

  14. 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!!!!

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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 sweeteners 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 sweeteners 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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