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. If you’ve tried my coconut flour brownies, coconut flour cookies, or coconut flour muffins before, you know we have things right!
This coconut flour cake recipe adds another to your baking arsenal.
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.
- 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.
- 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.
How to make a coconut flour cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the ingredients. Combine 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.
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.
Tips to make the best recipe
- 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, they will start to deflate. Don’t worry about that, the cake will still have a fluffy structure.
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
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 delicious recipes using coconut flour
Coconut Flour 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.
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