Sweet (but not too sweet), fluffy and fragrant, this coconut flour cake is a real treat for anyone who loves coconut. It’s low carb, too!
This coconut flour cake is wonderful. It is sweet, but not too sweet. It’s fluffy and fragrant.
I’ve been baking quite a lot with almond flour (this almond flour cake is very good).
Recently I started experimenting with coconut flour. Baking with coconut flour is challenging, because it’s extremely absorbent. It’s not easy to come up with the correct ratio of coconut flour, eggs and liquids.
I had to experiment several times, but the result – this delicious coconut flour cake – is well worth the trouble. I love that it’s so low in calories too – almond flour baked goods tend to be calorie dense.
Now, I don’t generally recommend eating sweet foods on a low carb diet. I believe the best thing you can do is wean yourself off the “need” for sweets. But if you do indulge in sweets once in awhile, and we all do, this coconut flour cake is a great option.
- 1 tablespoon coconut oil for pan
- 4 large eggs
- 1 cup full-fat, unsweetened, canned coconut milk
- ⅓ cup (5.5 tablespoons) honey*
- 1 tablespoon vanilla extract
- ¾ cup (84 grams) coconut flour
- ¼ teaspoon kosher salt
- 1 teaspoon baking soda
- Preheat oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.
- In a medium bowl, beat the eggs using a hand whisk. Whisk in the remaining ingredients one by one. Remember to shake the coconut milk can well before opening, and stir it after opening.
- Transfer the batter to the prepared pan.
- Bake 30-40 minutes, or until browned and set and a toothpick inserted in center comes out clean. Loosely cover with foil after the first 30 minutes to prevent over-browning.
- Cool 15 minutes in pan on a cooling rack, then slice and serve.