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 our coconut flour brownies, cookies, or muffins before, you know we have things right!
This coconut flour cake recipe adds another to your baking arsenal.
Why this recipe works
You may be familiar with our coconut flour chocolate cake. This recipe is a little different because it’s more like a blank canvas (similar to a 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!
- It’s low carb. Coconut flour is naturally lower in carbs and higher in protein, making it a fabulous low carb baking staple.
- 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 (like in a traditional coconut cake).
- 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.
- Shredded and toasted coconut flakes. Optional, and added to the top of the frosting.
How to make a coconut flour cake
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.
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 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.
- 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 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.
Recommended tools to make this recipe
- 8-inch cake pan. If making a single layer cake, this is my go-to for even and seamless baking.
- Springform cake pan. Want to do a layer cake? This makes removing the cakes from the pan so simple.
- Cake turntable. An absolute game changer when it comes to frosting cakes.
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 or almond).
No, you cannot sub coconut flour in a recipe that calls for all purpose flour. Coconut flour typically needs more luquid and/or eggs to form a smooth batter.
Coconut flour cake has a naturally sweet flavor with a light and fluffy texture.
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 coconut flour recipes to try
Coconut Flour Cake
- 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
- 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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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!
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.
Super delicious! Next time I plan to add stawberries on top along with cool whip!
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 👌🎂🥥