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Home » Desserts » Coconut Flour Cake

Coconut Flour Cake

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Dec 21, 2024
40 Comments
4.94 from 58 votes

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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.

Coconut flour cake is served on a plate with a fork.

This is one of my husband's favorite cakes (another good one is this keto pound cake). I don't frost it because we like having it for breakfast or as a snack cake, but you certainly could if you wish. See my comments below about the types of frosting you could use. There are several delicious options.

Ingredients

The ingredients needed to bake a coconut flour cake.

The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.

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

Mixing in the coconut flour.

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.

The cake was dusted with a powdered sweetener.

Slice and serve.

Cutting the cake.

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

Is this cake dry?

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. Showing off the cake's fluffy crumb.

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 a teaspoon of coconut extract in the batter instead of vanilla extract.

Can I use almond flour in this recipe?

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 an airtight container in the fridge for 4-5 days. You can also freeze individual slices in freezer bags. Defrost them overnight or in the microwave at 50% power.

Coconut flour cake is served on a plate with a fork.

More Coconut Recipes

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Recipe Card

Coconut flour cake is served on a plate with a fork.
4.94 from 58 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Simple 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
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Video

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
  • 84 grams coconut flour - ¾ cup; please measure by weight
  • Pinch salt
  • 1 tablespoon baking powder - gluten-free if needed
  • 1 teaspoon powdered sweetener - optional, for garnish

Instructions

  • Preheat the oven to 350°F. Generously grease the bottom and sides of an 8-inch nonstick round cake pan with unsalted butter.
    A cake pan greased with butter.
  • In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, stevia, and vanilla.
    Mixing the liquid ingredients.
  • 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.
    Mixing in the coconut flour.
  • Using a rubber spatula, stir in the kosher salt and baking powder.
    Adding salt and baking powder.
  • Using the same rubber spatula, transfer the batter to the prepared pan. Smooth the top out.
    The batter is in the pan, ready to be beaked.
  • 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 (see notes). The cake will not brown on the top.
    The cake is ready in the pan.
  • 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.
    The cake was inverted onto a cooling rack.
  • If using, dust the cake with a powdered sweetener, then slice and serve.
    Cutting the cake.

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. 
  • Oven temperatures vary. This cake needs 20 minutes in my oven but might need a longer time in yours. It's ready when a toothpick inserted in the center comes out clean. 
  • You can replace the stevia with any granulated sweetener to equal ½ to ¾ cup of sugar. You won't be able to replace it with a liquid sweetener like maple syrup or honey.
  • 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. 
  • For a 9-inch pan, you'll need to increase the ingredients by 25-30%:
    5 large eggs, 1 ¼ cups coconut milk, granulated sweetener or stevia to equal ⅔ cup of sugar, and 105 grams of coconut flour. The vanilla, salt, baking powder and powdered sweetener can stay the same. 
  • You can keep the leftovers in an airtight container in the fridge 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

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

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Comments

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    Recipe Rating




  1. BobT says

    May 03, 2025 at 8:59 am

    5 stars
    I love this simple coconut flour cake and it has become one of my go-to's as a base cake with modifications. I do use 2 substitutes; using 1/2 C granular allulose/monk fruit sweetener and Fairfield filtered 2% milk + 1 Tbsp butter melted

    Mainly, I use it as my base recipe using coconut flour for a SPICE cake, a Chocolate Cake and a Butterscotch cake. All have come out great and enjoyed by all.
    Thanks for the great recipes.

    Reply
    • Vered DeLeeuw says

      May 03, 2025 at 9:14 am

      You're very welcome, Bob! I appreciate you taking the time to review my recipes.

  2. Jennifer says

    April 27, 2025 at 9:19 pm

    Hi, thanks for sharing the recipe! Wondering if I could replace stevia with monkfruit sugar?

    Reply
    • Vered DeLeeuw says

      April 28, 2025 at 10:05 am

      Hi Jennifer,
      Yes. You can use monkfruit sugar to equal 1/2 to 3/4 cup of granulated sugar.

  3. BobT says

    February 02, 2025 at 2:46 pm

    I really appreciate the simplicity of your cake recipes. Tried and love several of them. Haven't made this one yet, but will in a week or two.
    I have a question about this Coconut Flour Cake: Would this make a good base cake for a Spice cake or would I be better off just using your Keto Birthday Cake recipe that I know I love?

    Reply
    • Vered DeLeeuw says

      February 02, 2025 at 6:28 pm

      Hi Bob,
      Thank you for trying my recipes and reviewing them!
      Both cakes should work. You can also take a look at this gingerbread cake if you like spiced cakes.

  4. Kylie says

    January 04, 2025 at 10:30 pm

    I love the recipe and can't wait to try this for my hubby's birthday in two days. I realize I only have a 9-inch pan. How should I adjust the ingredients? Or can I just use as is?

    Reply
    • Vered DeLeeuw says

      January 05, 2025 at 12:15 pm

      Hi Kylie,
      Happy birthday to your husband!
      For a 9-inch pan, You'll need to increase the ingredients by 25-30%:
      5 large eggs, 1 1/4 cups coconut milk, granulated sweetener or stevia to equal 2/3 cup of sugar, and 105 grams of coconut flour. The vanilla, salt, baking powder and powdered sweetener can stay the same.

  5. jana says

    November 28, 2024 at 1:45 pm

    5 stars
    Just eating this now fresh out of the oven.
    I'd say it's less of a dessert than it is cornbread of sorts. I like it and will make it again.

    Reply
    • Vered DeLeeuw says

      November 28, 2024 at 7:41 pm

      Glad you like it, Jana! You can increase the sweetener next time.

  6. Eleanor Hansen says

    November 27, 2024 at 8:48 pm

    Definitely not done in 20 minutes.

    Reply
    • Vered DeLeeuw says

      November 27, 2024 at 9:10 pm

      Hi Eleanor,
      Thanks for the feedback. The recipe says to bake the cake until the edges are golden brown and pull away from the pan and a toothpick inserted in the center comes out clean. This should take about 20 minutes.
      However, as I'm sure you know, oven temperatures vary, so indeed, in some ovens, including your own, it could take longer.

  7. Cindy says

    November 26, 2024 at 9:13 am

    5 stars
    This will be our Thanksgiving dessert - we don't like pies. I've made this cake many times and we love it. I am going to top it with your chocolate whipped cream. Can't wait!

    Reply
    • Vered DeLeeuw says

      November 26, 2024 at 10:08 am

      Sounds like a great plan, Cindy! Happy Thanksgiving. 🙂

  8. Maria Hastings says

    November 23, 2024 at 10:54 am

    2 stars
    Loved the texture ,easy to make but a strong egg taste that overpowers the coconut ! Not sweet .I will try again and will beat the eggs instead of whisk and will add more sugar .I used monkey fruit sweetener ! We will see !

    Reply
    • Vered DeLeeuw says

      November 23, 2024 at 6:30 pm

      Hi Maria,
      Sweetness is subjective. Feel free to add extra sweetener.

  9. Naomi says

    November 23, 2024 at 10:12 am

    5 stars
    Moist, fluffy, delicious! And so easy. Love all your recipes. Thank you!

    Reply
    • Vered DeLeeuw says

      November 23, 2024 at 11:37 am

      You're very welcome, Naomi! 🙂

  10. Agi says

    November 10, 2024 at 12:56 am

    Can I double the recipe to fit in my 9 in pan?

    Reply
    • Vered DeLeeuw says

      November 10, 2024 at 11:22 am

      Hi Agi,
      An 8-inch pan holds 6 cups of batter. A 9-inch pan holds 8 cups. You can increase the amounts by about a 1/3. Here are suggested amounts to try:
      5 eggs
      1 1/3 cup coconut milk
      4 ounces coconut flour
      The remaining ingredients can stay the same.

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A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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