Coconut Flour Cake

Sweet (but not too sweet), fluffy and fragrant, this coconut flour cake is a real treat for anyone who loves coconut. It can be keto, too!

This coconut flour cake is wonderful. It is sweet, but not too sweet. It’s fluffy and fragrant.

The challenges of baking with coconut flour

I’ve been baking quite a lot with almond flour (this almond flour cake is excellent). But readers with nut allergies have emailed me, asking for alternatives. So 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. So you can’t just substitute coconut flour for another flour in a recipe.

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.

Is this coconut flour cake healthy?

It’s still a sweet tasting food, and the non-keto version is high in carbs. But it’s a simple homemade cake, made with just a few whole-food ingredients. It’s gluten free, and even with honey it’s lower in carbs than wheat flour cakes. Coconut flour is certainly an improvement over wheat flour.

So although it should not displace more nutritious foods in your diet, if you’re going to have cake, then this coconut flour cake is an excellent option.

How to store leftovers?

You can keep this coconut flour cake in the fridge, wrapped in plastic wrap, for 3-4 days. You can also slice it, and freeze the slices in freezer bags. Defrost slices overnight, or in the microwave.

More coconut flour recipes you might enjoy

I have quite a few coconut flour recipes that I make regularly. A few of my favorites are coconut flour popovers, coconut flour muffins, and coconut flour pancakes.

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4.96 from 95 votes

Coconut Flour Cake

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!

Prep Time15 mins

Cook Time40 mins

Rest time15 mins

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American

Keyword: cake

Servings: 8 slices

Calories: 187kcal

Author: Vered DeLeeuw

INGREDIENTS

• 1 tablespoon coconut oil for pan
• 4 large eggs
• 1 cup canned coconut milk, full-fat, unsweetened
• 1/3 cup honey (or a low carb alternative)*
• 1 tablespoon vanilla extract
• ¾ cup coconut flour (84 grams)
• ¼ teaspoon kosher salt
• 1 teaspoon baking soda

INSTRUCTIONS

• 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.

NOTES

*Low carb alternatives can be, for example, Lakanto maple syrup, or Nature’s Hollow sugar-free honey substitute.

Assuming sugar alternatives are zero carb, a slice of the keto option has 143 calories, 7.5g carbs and 3.8g fiber.

NUTRITION INFO Nutrition info is approximate. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Coconut Flour Cake

Amount Per Serving (1 slice)

Calories 187 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 7g 35%

Sodium 258mg 11%

Total Carbohydrates 19g 6%

Dietary Fiber 4g 16%

Sugars 21g

Protein 5g 10%

* Percent Daily Values are based on a 2000 calorie diet.

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