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 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 delicious options.
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Ingredients
You'll only need a few simple ingredients to make this 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 use a granulated sweetener instead.
- Vanilla extract: It's best to use pure vanilla extract.
- Coconut flour: Try to measure it by weight. It's very absorbent, so each extra gram can make a difference.
- Kosher salt: the salt highlights and brings out the other flavors in this cake.
- Baking powder: Make sure it's fresh, and a use gluten-free product if needed.
- 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 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 at 50% power.
More Coconut Recipes
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Recipe Card
Coconut Flour Cake
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
- ¾ cup coconut flour - 84 grams
- ¼ teaspoon Diamond Crystal kosher salt - or a pinch of any other salt
- 1 tablespoon baking powder - gluten-free if needed
- 1 teaspoon powdered sweetener - optional, for garnish
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.
- 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.
- If using, dust the cake with a powdered sweetener, then slice and serve.
Video
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.
- 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.
- 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.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Terry
I bought my first bag of coconut flour and came across your recipe which sounds delicious. Would there be a substitute for coconut milk? not a fan.
thank you. Terry
Vered DeLeeuw
Hi Terry,
You can use heavy cream.
Alternatively, use whole milk and add 1/4 cup of melted unsalted butter, slightly cooled.
Rick
I was very happy with this recipe. I also added 2 tbls of lemon juice and 1 tbls of poppy seed and it turned out great. I did have to bake it for 40 min total.
Vered DeLeeuw
I'm glad you enjoyed this cake, Rick! Thank you for the review and for sharing your delicious tweaks.
Sharon
I use coconut extract for that extra coconut flavor. Moist and delicious! My husband loves this cake for breakfast.
Vered DeLeeuw
I'm so glad you and your husband like this cake, Sharon! thanks for the review.
Judith Grogan
Can I add cocoa to make this a chocolate cake?
Vered DeLeeuw
Hi Judith,
I haven't tried that. You would need to add more liquid and increase the sweetener. You could use this recipe for chocolate muffins - they are made with coconut flour - and use a cake pan. Start checking the cake for doneness after 20 minutes.
Donna D’Ambrose
This recipe sounds delicious-I’m going to try making it today. I don ‘t have an 8” round pan-I only have 9” round and square pans. Would the 9” work?
Vered DeLeeuw
Hi Donna,
A 9-inch round pan will work in a pinch, but the cake will be fairly flat. It will also need to spend a shorter time in the oven. Start checking it after 15 minutes.
Eileen
Hello again! I've tried a few healthy cake recipes and I never like the texture but your almond cake and chocolate cake are delicious. I've already tried both haha.
Today I made the coconut one. I love everything with coconut but the taste of stevia is not one of my favourites. Is it possible to substitute it with monk fruit and how much do I need to add?
Vered DeLeeuw
Hi Eileen,
I'm so glad you've been enjoying my cake recipes! You can replace the stevia with any granulated sweetener to equal 1/2 to 3/4 cup of sugar. You won't be able to replace it with a liquid sweetener.
Paola S
This cake was super moist!
Vered DeLeeuw
Glad you liked it, Paola!