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.
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.
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.
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
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 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 1 teaspoon of coconut extract in the batter instead of the 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.
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.
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.
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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Coconut Flour Cake
- Unsalted butter for pan
- 4 large eggs
- 1 cup canned coconut milk , unsweetened, full fat (mix it well before using)
- 1 ½ teaspoon stevia glycerite (equals ½ cup sugar)
- 1 tablespoon vanilla extract (or 1 teaspoon 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)
- Preheat your oven to 350 degrees 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 cake pan. Smooth the top out.
- Bake until the edges are golden brown and pull away from the pan and a toothpick inserted in its 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 15 more minutes before slicing into 8 slices.