Wonderfully moist and fluffy, this delicious coconut flour cake is a real treat for anyone who loves coconut. It's keto, gluten-free, and as long as you don't frost it, it's also very low in calories - just 140 calories per slice.
This is one of my husband's favorite cakes (another good one is this keto pound cake). I don't frost it because we like having it for breakfast or as a snack cake, but you certainly could if you wish. See my comments below about the types of frosting you could use. There are several delicious options.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Canned coconut milk: Remember to mix it well before using it. And please use full-fat coconut milk.
- Sweetener: I use stevia. You can use a granulated sweetener instead.
- Coconut flour: Try to measure it by weight. It's very absorbent, so each extra gram can make a difference.
- A powdered sweetener: This is an optional ingredient. I use it to make the cake look prettier.
Variations
The best way to vary this recipe is to use different flavor extracts. For example, instead of vanilla extract, you could use coconut extract, almond extract, or orange extract. If you opt for one of these extracts, use just one teaspoon.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this cake:
Simply whisk all the ingredients in one bowl in the order listed. If the batter seems too thick, add a little water.
Bake the cake in a greased nonstick cake pan for about 20 minutes in a 350°F oven. Invert it onto a cooling rack. Let it cool, then (as an optional step) dust it with a powdered sweetener.
Slice and serve.
Expert Tip
When working with canned coconut milk, it's very important to make it completely smooth before adding it to the batter. So you should shake it before opening the can, but you should also stir it well once you've opened the can. It's easier to stir it well if you pour it into a bowl and use a hand whisk.
Recipe FAQs
It's not. 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 before I reached perfection, but this delicious cake is well worth the trouble. Coconut flour baked goods don't have to be dry! Once you get the ratios right, they can be incredibly moist and fluffy. The photo below shows how fluffy this cake is. 
The coconut flavor comes through, but it’s not prominent or overpowering. This may or may not be advantageous to you.
If you love coconut and want a more prominent coconut flavor, you can enhance it by using a teaspoon of coconut extract in the batter instead of vanilla extract.
No, unfortunately, you can't. Almond flour and coconut flour behave completely differently and are not interchangeable. If you'd like to use almond flour, try this almond flour cake.
Serving Suggestions
This cake is wonderful on its own. If you wish, you can dust it with powdered sweetener and serve it with berries. You can also frost this cake. Here are a few options:
- Keto cream cheese frosting - you can use coconut extract instead of vanilla if you wish
- Greek yogurt frosting
- The chocolate frosting used in this keto chocolate cake recipe
- Chocolate whipped cream
If you plan on frosting the cake, cool it completely before doing so.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 4-5 days. You can also freeze individual slices in freezer bags. Defrost them overnight or in the microwave at 50% power.
More Coconut Recipes
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Recipe Card
Simple Coconut Flour Cake
Video
Ingredients
- 1 tablespoon butter - unsalted, for pan
- 4 large eggs
- 1 cup coconut milk - canned, unsweetened, full fat
- 1 ½ teaspoon stevia glycerite - equals ½ cup of sugar
- 1 tablespoon vanilla extract - or 1 teaspoon of coconut extract
- 84 grams coconut flour - ¾ cup; please measure by weight
- Pinch salt
- 1 tablespoon baking powder - gluten-free if needed
- 1 teaspoon powdered sweetener - optional, for garnish
Instructions
- Preheat the oven to 350°F. Generously grease the bottom and sides of an 8-inch nonstick round cake pan with unsalted butter.
- In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, stevia, and vanilla.
- Whisk in the coconut flour. Keep whisking until the batter becomes smooth and free of lumps. If the batter seems very thick, add 1-2 tablespoons of water.
- Using a rubber spatula, stir in the kosher salt and baking powder.
- Using the same rubber spatula, transfer the batter to the prepared pan. Smooth the top out.
- Bake until the edges are golden brown and pull away from the pan, and a toothpick inserted in the center comes out clean, about 20 minutes (see notes). The cake will not brown on the top.
- Place the pan on a cooling rack. Let the cake cool for 15 minutes, then invert it, bottom side down, onto the cooling rack and allow it to cool for 15 more minutes.
- If using, dust the cake with a powdered sweetener, then slice and serve.
Notes
- Make sure your cake pan is truly nonstick. This is super important when baking with coconut flour. I purchase a new nonstick pan once a year.
- Oven temperatures vary. This cake needs 20 minutes in my oven but might need a longer time in yours. It's ready when a toothpick inserted in the center comes out clean.
- You can replace the stevia with any granulated sweetener to equal ½ to ¾ cup of sugar. You won't be able to replace it with a liquid sweetener like maple syrup or honey.
- When working with canned coconut milk, it's very important to make it completely smooth before adding it to the batter. If it's not thoroughly combined, that would introduce too much liquid and not enough fat into the batter. It's not enough to shake the milk in the can. You should stir it well once you've opened the can. The best way to do that is to pour the entire can contents into a bowl (use a spatula to get everything out of the can) and use a hand whisk.
- For a 9-inch pan, you'll need to increase the ingredients by 25-30%:
5 large eggs, 1 ¼ cups coconut milk, granulated sweetener or stevia to equal ⅔ cup of sugar, and 105 grams of coconut flour. The vanilla, salt, baking powder and powdered sweetener can stay the same. - You can keep the leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual slices in freezer bags. Defrost them overnight or in the microwave at 50% power.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
BobT says
I really appreciate the simplicity of your cake recipes. Tried and love several of them. Haven't made this one yet, but will in a week or two.
I have a question about this Coconut Flour Cake: Would this make a good base cake for a Spice cake or would I be better off just using your Keto Birthday Cake recipe that I know I love?
Vered DeLeeuw says
Hi Bob,
Thank you for trying my recipes and reviewing them!
Both cakes should work. You can also take a look at this gingerbread cake if you like spiced cakes.
Kylie says
I love the recipe and can't wait to try this for my hubby's birthday in two days. I realize I only have a 9-inch pan. How should I adjust the ingredients? Or can I just use as is?
Vered DeLeeuw says
Hi Kylie,
Happy birthday to your husband!
For a 9-inch pan, You'll need to increase the ingredients by 25-30%:
5 large eggs, 1 1/4 cups coconut milk, granulated sweetener or stevia to equal 2/3 cup of sugar, and 105 grams of coconut flour. The vanilla, salt, baking powder and powdered sweetener can stay the same.
jana says
Just eating this now fresh out of the oven.
I'd say it's less of a dessert than it is cornbread of sorts. I like it and will make it again.
Vered DeLeeuw says
Glad you like it, Jana! You can increase the sweetener next time.
Eleanor Hansen says
Definitely not done in 20 minutes.
Vered DeLeeuw says
Hi Eleanor,
Thanks for the feedback. The recipe says to bake the cake until the edges are golden brown and pull away from the pan and a toothpick inserted in the center comes out clean. This should take about 20 minutes.
However, as I'm sure you know, oven temperatures vary, so indeed, in some ovens, including your own, it could take longer.
Cindy says
This will be our Thanksgiving dessert - we don't like pies. I've made this cake many times and we love it. I am going to top it with your chocolate whipped cream. Can't wait!
Vered DeLeeuw says
Sounds like a great plan, Cindy! Happy Thanksgiving. 🙂
Maria Hastings says
Loved the texture ,easy to make but a strong egg taste that overpowers the coconut ! Not sweet .I will try again and will beat the eggs instead of whisk and will add more sugar .I used monkey fruit sweetener ! We will see !
Vered DeLeeuw says
Hi Maria,
Sweetness is subjective. Feel free to add extra sweetener.
Naomi says
Moist, fluffy, delicious! And so easy. Love all your recipes. Thank you!
Vered DeLeeuw says
You're very welcome, Naomi! 🙂
Agi says
Can I double the recipe to fit in my 9 in pan?
Vered DeLeeuw says
Hi Agi,
An 8-inch pan holds 6 cups of batter. A 9-inch pan holds 8 cups. You can increase the amounts by about a 1/3. Here are suggested amounts to try:
5 eggs
1 1/3 cup coconut milk
4 ounces coconut flour
The remaining ingredients can stay the same.