This keto coconut cake is moist, fluffy, and full of coconut flavor! Made with low carb ingredients and topped with a coconut frosting, this show stopping keto cake is sure to impress! 3 grams net carbs per slice.
Keto Coconut Cake
While I love the classic cake flavors, coconut cake is one of my all time favorites. There is something magical about a light and fluffy cake that has a subtle coconut flavor. It also gives some variety in the midst of all the chocolate and vanilla cakes out there.
I’ve been meaning to make a keto version for quite some time. Although many keto cakes call for coconut flour, the flour doesn’t actually yield a coconut flavor at all.
Slightly moist and extremely fluffy, this low carb coconut cake is simple to make and delicious to eat. To amp up the coconut flavor, I layered it with a keto coconut frosting and topped it all off with shredded coconut flakes!
How do you make a coconut cake?
You will love the simple ingredient list, made with easy everyday keto ingredients. No fancy gadgets or kitchen equipment needed!
- Coconut flour– Sift your coconut flour to ensure there are no clumps. Don’t be surprised by the amount used in this recipe. Coconut flour acts like a sponge and soaks up liquid very easily (unlike other flours).
- Baking soda– Gives the cake some rise and fluffiness.
- Salt– A must for any good cake recipe.
- Eggs– Room temperature eggs that have been separated. The whites will be whipped with the cream of tartar.
- Cream of tartar- Combined with the egg whites and whipped until stiff peaks are formed. This ensures the cake to be super fluffy.
- Coconut oil– Refined coconut oil. You could try using butter if you’d prefer.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol.
- Coconut extract– The key ingredient to give the delicious and subtle coconut flavor throughout.
- Frosting– To frost the cake! I used my keto vanilla frosting and added coconut extract to it.
- Shredded and toasted coconut flakes– Optional, and added to the top of the frosting.
C0mbine your coconut flour, baking soda, and salt together in a small bowl and set aside. In a mixing bowl, add your egg whites and cream of tartar and beat together until stiff peaks form. In a separate bowl, whisk together your coconut oil, egg yolks, and granulated sweetener until combined. Next, add your dry ingredients and coconut extract and mix until combined. Slowly fold in your whipped egg whites and mix them into the batter.
Transfer your cake batter into an 8-inch cake pan. Bake for 20-25 minutes, or until a skewer comes out clean. Allow the cake to cool completely, before frosting it.
How do you make a coconut frosting?
To make the coconut frosting, I made my keto vanilla frosting and added 1/4 teaspoon of coconut extract and 1/4 cup shredded coconut flakes into the mixture. If you’d like plain and simple vanilla or cream cheese frosting, simply leave it as it is.
Can I make a vegan coconut cake?
I don’t recommend you substitute the eggs out of this with an egg substitute.
For a vegan coconut cake, add 1/2 teaspoon of coconut extract to this cake, and omit the vanilla extract.
Tips to make the best sugar free coconut cake
- The ingredients make an 8-inch cake. If you’d like to do a layer cake, double the ingredients. For a triple layer cake, triple the ingredients.
- Do not overbake the cake. The cake will continue to cook in the cake pan while it is cooling down. Remove it from the oven when a skewer comes out clean.
- Don’t worry if the cake looks a little rough around the edges. Once it is frosted, it will look incredible.
- When folding in your egg whites, it will start to deflate. Don’t worry about that, the cake will still have a fluffy structure.
Storing and freezing cake
- To store: Leftover cake should always be stored in the refrigerator, covered, to keep it moist. As it is a keto cake, I recommend you consume it within a week. Any longer and the cake will become quite soggy.
- To freeze: Place leftover slices of cake in a shallow container and store in the freezer for up to 2 months. Thaw overnight in the refrigerator.
More keto desserts you’ll enjoy
Keto Coconut Cake
- Preheat the oven to 180C/350F. Line an 8-inch cake pan with parchment paper and set aside.
- In a mixing bowl, add your coconut flour, salt, and baking soda and set aside.
- In a separate bowl, add your egg whites and cream of tartar and beat together, until still peaks form and set aside. In another mixing bowl, add your coconut oil, sweetener, and egg yolks and whisk together, until combined and glossy.
- Add the dry ingredients into the sweetener and oil mixture, until combined. Gently fold through your egg whites until completely combined. Transfer the cake batter into the lined cake pan.
- Bake the cake for 20-25 minutes, or until a skewer comes out clean. Remove from the oven and allow the cake to cool completely, before frosting.
- To make your frosting, prepare the vanilla frosting as directed, but add the coconut extract and shredded coconut flakes. Add extra water or milk, until desired thickness. Frost the cake.