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This coconut flour cake is moist, fluffy, and full of coconut flavor. Topped with a coconut frosting, this show-stopping dessert is gluten-free and lower in carbs.
Are you a fan of baking with coconut flour? We love baking with it, as it truly transforms desserts and bakery items into something quite delicious. This classic coconut flour cake is our current obsession.
You may be familiar with my coconut flour chocolate cake. This recipe is a little different because it’s more like a blank canvas (similar to a low carb vanilla cake). It’s the perfect cake to make if you want to experiment with coconut flour; from here, you can jazz it up and flavor it any way you like!
Table of Contents
Why I love this recipe
- It’s low carb. Coconut flour is naturally lower in carbs and higher in protein, making it a fabulous low carb baking staple. Think of this as a healthier version of my classic coconut cake recipe.
- It’s super moist and cakey. Unlike other flours, coconut flour tends to make baked goods more cakey while keeping things moist, which is perfect for a cake!
- The coconut flavor isn’t overpowering. You can keep things neutral-tasting or amp up the coconut flavor.,
- You can use any frosting you like. I like to use a simple vanilla coconut frosting, but you can use whichever frosting you prefer.
If you enjoy coconut flour recipes, try my coconut flour brownies, coconut flour cookies, coconut flour bread, and coconut flour muffins next.
★★★★★ REVIEW
“What a wonderful coconut outrageous dessert. I only made the one layer, and it lasted us three days. It was a nice little indulgent that I didn’t have to worry about since we are on carb; this will be my go-to desert 👌🎂🥥” – Karen
Ingredients 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. Combine with the egg whites and whipped until stiff peaks are formed. This ensures the cake is super fluffy.
- Coconut oil. Refined coconut oil. You could try using butter if you’d prefer.
- Sugar of choice. White, brown, or coconut sugar works. For a sugar-free and/or low-carb version, use allulose.
- Coconut extract. The key ingredient to give the delicious and subtle coconut flavor throughout.
- Frosting. Any vanilla frosting works. I like to use a simple store-bought one, but if you are watching your carbs, try a keto frosting.
- Shredded and toasted coconut flakes. Optional and added to the top of the frosting.
Find the printable recipe with measurements below.
How to make a coconut flour cake
Step 1- Prep the ingredients. Combine the dry ingredients in one bowl. In a mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. In a separate bowl, whisk together your coconut oil, egg yolks, and granulated sweetener until combined.
Step 2- Make the cake batter. 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.
Step 3- Bake. Transfer your cake batter to 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.
Arman’s recipe tips
- 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.
- Make a multi-layer 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.
- 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, they will start to deflate. Don’t worry about that; the cake will still have a fluffy structure.
Storage instructions
To store: Leftover cake should always be stored in the refrigerator, covered, to keep it moist. As it is lower carb 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.
Frequently asked questions
Coconut flour is made from ground and dried coconut meat, which is naturally gluten-free and high in fiber. It typically requires more liquid than other flours (like oat flour or almond flour).
No, you cannot substitute coconut flour in a recipe that calls for all-purpose flour. Coconut flour typically needs more liquid and/or eggs to form a smooth batter.
You can experiment with replacing the eggs with an egg substitute. However, I cannot vouch for it personally as I haven’t tried it.
More wholesome cake recipes
If you tried this Coconut Flour Cake Recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Coconut Flour Cake
Ingredients
- 1/2 cup coconut flour sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 large eggs separated
- 2 teaspoon cream of tartar
- 1/2 cup coconut oil softened
- 1/3 cup allulose or white sugar
- 1 teaspoon coconut extract
For the coconut frosting
- 1 cup vanilla frosting
- 1/4 teaspoon coconut extract
- 1/4 cup shredded unsweetened coconut
Instructions
- Preheat the oven to 180C/350F. Line an 8-inch cake pan with parchment paper and set aside.
- In a mixing bowl, add the coconut flour, salt, and baking soda and set aside.
- In a separate bowl, add the egg whites and cream of tartar and beat together, until still peaks form and set aside. In another mixing bowl, add the 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 to 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.
Hi. I was wondering if I can use Erythritol instead of Allulose? Will it still work?
It will be grainy!
About to try this cake in a springform pan, but wondering if this recipe would work as cupcakes (reducing the cooking time). Thoughts? Thankyou
You could try!
You are amaizing . Congratulations!
This looks delicious and easy to do. Is the cake (without frosting) good for diabetics?
Not sure! You’d best ask a medical professional or your doctor.
Yummy so good
What a wonderful coconut outrageous dessert I only made the one layer and it lasted us three days a nice little indulgent that I didn’t have to worry about since we are on carb, this will be my go to desert 👌🎂🥥
Super delicious! Next time I plan to add stawberries on top along with cool whip!
This would be very good with Whipped Cream (The real stuff you make at home) and add the coconut flakes on top if it… OR Use the whipped cream and add vanilla AND Coconut extract drops to taste. Both are in the Spice and extract aisle at most stores. I also recommend Monk Fruit sweetener, as it looks and tasted most like table sugar. This way, if you have company, you all can enjoy it… and they will never know it’s keto. A Strawberry sliced on top, fanned out will make the cake look nicer than just plain.
Hi, this cake looks absolutely delicious! Can you use monk fruit or swerve for the sugar instead of allulose? Thanks 🙂
You could experiment and see!
It really only has 1/2 cup of flour 🤷♀️?