Wonderfully moist and fluffy, this delicious coconut flour cake is a real treat for anyone who loves coconut. It’s keto, gluten-free, and very low in calories.
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 coconut flour cake, although you certainly can if you wish. See my comments below about the types of frosting you could use. There are several tasty options.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty 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: An excellent flour substitute. 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 less of it.
Baking powder: Make sure it’s fresh, and (needless to say) use gluten-free if needed.
How to make coconut flour cake
It’s so easy! Scroll down to the recipe card for the 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, about 20 minutes at 350°F.
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 before I reached perfection, but I have to say that this delicious coconut flour 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.
Does this cake taste like coconut?
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.
A low-calorie cake
One of the advantages of this coconut flour cake is that it’s so low in calories. A generous slice (I cut it into eight slices) only has 140 calories. This is in contrast to almond flour baked goods that are very tasty but tend to be calorie-dense.
Can I add frosting?
Absolutely. I’m not a big fan of frosting personally, and without it, I can classify this as a “breakfast cake”… but if you wish to 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.
How to store the 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.
More coconut flour recipes that you might enjoy
In addition to this cake, I have quite a few coconut flour recipes that I make regularly. A few of my favorites are:
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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)
- 3/4 cup coconut flour (84 grams)
- 1/4 teaspoon Diamond Crystal kosher salt
- 1 tablespoon baking powder (gluten free if needed)
- Preheat oven to 350 degrees 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 aalt 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 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.