Coconut Flour Cake

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.

Incredibly moist and fluffy, this is one of my husband's favorite cakes (another good one is this keto pound cake). I make it often because we both feel it's quite appropriate as the occasional breakfast. And who doesn't want cake for breakfast! 🍰

That's also why I don't frost this cake, although you certainly could if you wish. See my comments below about the types of frosting you could use. There are several tasty options.

Ingredients

You'll only need a few simple ingredients to make this coconut flour cake. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Unsalted butter: Used to grease the pan.

Eggs: I use large eggs in most of my recipes, this one included.

Canned coconut milk: Remember to mix it well before using it. And please use full-fat coconut milk.

Sweetener: I use stevia. You can probably use a granulated sweetener instead.

Vanilla extract: Try to use pure vanilla extract, not the artificially flavored stuff.

Coconut flour: Try to measure it by weight. It's very absorbent, so each extra gram can make a difference.

Kosher salt: If using fine salt, you should use just a pinch.

Baking powder: Make sure it's fresh, and (needless to say) use gluten-free if needed.

Instructions

Making this coconut flour cake is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Mix the ingredients. Simply whisk all the ingredients in one bowl, in the order listed.

Add water. 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. Cool it before slicing.

Expert tip

When working with canned coconut milk, it's very important to make it completely smooth before adding it to the batter. So shake it, but then you should also stir it well once you've opened the can.

Frequently asked questions

Variations

The best way to vary this recipe is by using different flavor extracts. So 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, not a whole tablespoon.

Serving suggestions

This cake is wonderful all on its own. You can dust it with a powdered sweetener if you wish 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, do cool it completely before doing so.

Storing leftovers

You can keep the leftovers in the fridge, wrapped in plastic wrap or in an airtight container, for 4-5 days. You can also freeze individual slices in freezer bags. Defrost them overnight, or in the microwave on 50% power.

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Recipe Card

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Coconut Flour Cake

Wonderfully moist and fluffy, this delicious coconut flour cake is a real treat for anyone who loves coconut.

Prep Time15 minutes mins

Cook Time20 minutes mins

Rest time15 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: 8 slices

Calories: 140kcal

Author: Vered DeLeeuw

Cook ModePrevent your screen from going dark

Ingredients

• ▢ butter unsalted, for pan
• ▢ 4 large eggs
• ▢ 1 cup coconut milk canned, unsweetened, full fat (mix it well before using - see notes)
• ▢ 1 ½ teaspoon stevia glycerite (equals ½ cup sugar)
• ▢ 1 tablespoon vanilla extract (or 1 teaspoon of coconut extract)
• ▢ ¾ cup coconut flour (84 grams)
• ▢ ¼ teaspoon Diamond Crystal kosher salt or a pinch of sea salt
• ▢ 1 tablespoon baking powder (gluten-free if needed)

Instructions

• Preheat your 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, as I do in the video.
• 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. 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 before slicing it into 8 slices.

Video

Notes

Make sure your cake pan is truly nonstick. This is essential when baking with coconut flour. I purchase a new nonstick pan once a year. 

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 thee 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. 

You can keep the leftovers in the fridge, wrapped in plastic wrap or in an airtight container, for up to 5 days. You can also freeze individual slices in freezer bags. Defrost them overnight or in the microwave at 50% power.

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Nutrition per Serving

Serving: 1slice | Calories: 140kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Sodium: 268mg | Fiber: 4g | Sugar: 3g

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