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Keto Coconut Cake Recipe

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
Cook Time 35 minutes
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)

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