Keto Coconut Cake Recipe

Are you on a keto diet but still crave something sweet and indulgent? This Keto Coconut Cake recipe is the perfect solution! With its moist texture, rich coconut flavor, and low-carb ingredients, this cake will satisfy your dessert cravings without compromising your dietary goals. Plus, it’s so simple to make that even beginners can pull it off flawlessly.

A Brief History of Keto Coconut Cake Recipe:

Coconut cake has long been a beloved dessert in many cultures, especially in tropical regions where coconuts are abundant. Traditionally, coconut cake is made with all-purpose flour and sugar, but as keto lifestyles gained popularity, creative cooks reimagined the recipe to fit low-carb requirements. This version swaps out the high-carb ingredients for keto-friendly alternatives, maintaining the rich coconut flavor and satisfying texture that make this dessert so irresistible.

Keto Coconut Cake Recipe

Pinklady

Coconut cake has long been a beloved dessert in many cultures, especially in tropical regions where coconuts are abundant. Traditionally, coconut cake is made with all-purpose flour and sugar, but as keto lifestyles gained popularity, creative cooks reimagined the recipe to fit low-carb requirements.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Dessert

Servings 10 Slices

Calories 230 kcal

Equipment

• Mixing bowls
• Electric hand mixer or whisk
• Measuring cups and spoons
• 8-inch round cake pan
• Parchment paper
• Cooling rack
• Spatula

Ingredients

  

Cake

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/3 cup unsweetened shredded coconut
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
• 4 large eggs
• 1/2 cup unsweetened coconut milk
• 1 tsp vanilla extract
• 1/2 tsp coconut extract (optional, for extra flavor)

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Frosting

• 1 cup heavy whipping cream
• 3 tbsp powdered erythritol
• 1/4 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut (for topping)

Instructions

 

• Step 1: Preheat the Oven

  Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides with butter or non-stick spray.
• Step 2: Mix the Dry Ingredients

  In a large mixing bowl, combine almond flour, coconut flour, unsweetened shredded coconut, baking powder, and salt. Stir well to ensure the ingredients are evenly distributed.
• Step 3: Prepare the Wet Ingredients

  In a separate bowl, whisk together the melted butter and erythritol until smooth. Add the eggs one at a time, beating well after each addition. Then mix in the coconut milk, vanilla extract, and coconut extract if using
• Step 4: Combine Wet and Dry Ingredients

  Gradually add the wet mixture to the dry ingredients, stirring until fully combined. The batter should be thick but pourable.
• Step 5: Bake the Cake

  Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.
• Step 6: Prepare the Frosting

  While the cake cools, whip the heavy cream with powdered erythritol and vanilla extract until stiff peaks form. Keep the frosting chilled until ready to use.
• Step 7: Frost and Decorate

  Once the cake is completely cooled, spread the whipped cream frosting evenly over the top and sides. Sprinkle shredded coconut on top for decoration.
• Step 8: Serve and Enjoy

  Slice the cake into 10 pieces and serve. Store any leftovers in the refrigerator for up to 3 days.

Video

Keyword Keto Coconut Cake Recipe

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Frequently Asked Questions About Keto Coconut Cake Recipe:

1. Can I use coconut flour instead of almond flour?

Coconut flour is much more absorbent than almond flour, so you would need to adjust the quantities and possibly add more liquid or eggs to maintain the correct texture.

2. Is this cake gluten-free?

Yes, this recipe is completely gluten-free since it uses almond flour and coconut flour.

3. What sweetener can I use besides erythritol?

You can use monk fruit sweetener or stevia as a substitute, but adjust the quantity according to taste and sweetness level.

4. Can I make this recipe dairy-free?

Yes, replace butter with coconut oil and heavy cream with coconut cream for a dairy-free version.

5. How do I store leftover cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.

6. Can I freeze this cake?

Yes, you can freeze the unfrosted cake for up to 2 months. Thaw it at room temperature before frosting and serving.

7. Can I use a different frosting?

Absolutely! A cream cheese-based frosting or chocolate ganache would also work well.

8. What can I use instead of shredded coconut?

You can omit the shredded coconut or replace it with chopped nuts for a different texture.

9. Can I make cupcakes with this batter?

Yes, divide the batter into cupcake liners and bake for about 20-25 minutes.

10. Is this cake suitable for non-keto eaters?

Yes, it’s delicious and satisfying for everyone, regardless of whether they follow a keto diet.

Conclusion:

This Keto Coconut Cake is proof that you don’t have to give up desserts on a low-carb diet. Its rich flavors, simple preparation, and satisfying texture make it a go-to recipe for any occasion. Try it out and let the delightful coconut flavor transport you to dessert heaven!

YouTube Video Credits:
Stonelike House