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Home » Desserts » Keto Coconut Cake

Keto Coconut Cake

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Jul 29, 2024
2 Comments
5 from 12 votes

Jump to Recipe Review Recipe

This keto coconut cake is incredibly moist and coconutty, with just the right amount of shredded coconut in each delicious bite. It's easy to make - simply drop the ingredients into the food processor and quickly mix them.

Keto coconut cake is served on a plate with a fork.

I love coconut and use it in many recipes, including coconut haystacks, coconut clusters, and coconut macaroons. I especially adore this coconut cake. It's moist, fluffy, and coconutty, and it's so easy to make! It's just perfect with a cup of coffee, and I'll go ahead and admit it - I sometimes have it for breakfast, especially on weekends.

Ingredients

The ingredients needed to make a keto coconut 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: Make sure you use full-fat coconut milk.
  • Sweetener: I use stevia. You can use a granulated sweetener instead.
  • Coconut extract: It's important here. It adds a lot of flavor to the cake.
  • Unsweetened shredded coconut: Make sure you don't use reduced-fat coconut. It's too dry.
  • Coconut flour: Try to measure it by weight and not by volume. It's extremely absorbent, so each gram makes a difference.

Variations

  1. You can use vanilla extract instead of coconut extract. However, if you like coconut, I do recommend that you use coconut extract.
  2. After mixing the batter in the food processor, add ¼ cup of dark chocolate chips and stir them into the batter by hand.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this cake:

Simply place all the ingredients (except the butter) in your food processor's bowl and process them until combined.

The batter was processed in the food processor.

Transfer the thick batter to a buttered 9-inch glass or ceramic pie plate. Use a rubber spatula to smooth the top out.

The batter was transferred to the pan.

Bake the cake until it's wonderfully fragrant and a toothpick inserted in the center comes out clean, about 30 minutes in a 325°F oven.

The cake is ready in the pan. It's fully baked.

Cool the cake for 15 minutes, then slice it into eight slices and serve.

Slicing the cake in the pan.

Expert Tips

  • Since coconut flour is extremely absorbent and can easily dry out baked goods, I highly recommend that you measure it by weight and not by volume. Look at the photo below - the cake's crumb is wonderfully moist and tender. You don't want to mess it up by adding too much coconut flour.
  • Unsweetened shredded coconut is drier than sweetened, but if you have a choice, please pick a brand that looks as moist as possible. And definitely avoid reduced-fat shredded coconut - it's way too dry.
A fork showing off the cake's moist and tender crumb.

Recipe FAQs

Can I use a different flour, such as almond or oat flour?

Unfortunately, you can't. Coconut flour behaves differently than any other flour. It requires more eggs and liquid. This recipe was written specifically for coconut flour, so it won't work with any other flour.

Can you suggest a frosting for this cake?

It's true that I don't frost this cake. I think it's unnecessary, as it's so very good just as it is. Plus, adding frosting would force me to reclassify it from "breakfast" to "dessert." 😀

Of course, you could add frosting if you wish. Simply mix together 8 ounces of softened cream cheese, 2 tablespoons of powdered sweetener (or the stevia equivalent), and 1 teaspoon of coconut extract. You can mix it by hand with a hand whisk, but be thorough and whisk until very fluffy.

Can I mix this cake by hand? I don't own a food processor.

Yes, you can. Its texture will be a bit coarser, but it should still be very good.

Can I use a granulated sweetener instead of stevia?

Yes. The amount of stevia I use in this recipe equals ½ cup of sugar, so you can use any granulated sweetener to equal ½ cup of sugar (¾ cup if you like your baked goods sweet).

You can simply add the sweetener to the food processor with the remaining ingredients. If the batter seems too thick (though it should be quite thick), add 1-2 tablespoons of water.

Serving Suggestions

This cake is wonderful all by itself. It's lovely with any beverage, including coffee, iced coffee, iced tea, and mint tea.

As discussed above, you can frost it if you wish. You can also dust it with a powdered sweetener to make it look prettier.

Storing Leftovers

Once completely cool, you can keep the leftover slices in the fridge, in resealable bags, for up to 5 days. I briefly warm them up in the microwave prior to enjoying, 5-10 seconds per slice. You can also freeze individual slices in freezer bags.

A slice of keto coconut cake is served on a plate with a cake fork.

More Coconut Recipes

  • Coconut haystacks are served on a white plate.
    Coconut Haystacks
  • Keto coconut macaroons are served in a bowl with a napkin.
    Keto Coconut Macaroons
  • Coconut clusters are served on a white plate with a napkin.
    Coconut Clusters

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Recipe Card

Keto coconut cake is served on a plate with a fork.
5 from 12 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Keto Coconut Cake

This keto coconut cake is incredibly moist and coconutty, with just the right amount of shredded coconut in each delicious bite.
Prep Time10 minutes mins
Cook Time30 minutes mins
Rest time15 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 8 slices
Calories: 184kcal
Author: Vered DeLeeuw
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Ingredients

  • 1 tablespoon unsalted butter - soft, for the 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 of sugar
  • 1 teaspoon pure coconut extract
  • 1 cup unsweetened shredded coconut - packed, not reduced-fat; 60 grams
  • ½ cup coconut flour - 56 grams
  • 2 teaspoons baking powder - fresh; gluten-free if needed

Instructions

  • Preheat your oven to 325°F. Grease a 9-inch glass or ceramic pie plate with butter.
    A greased pie plate.
  • Add the eggs, coconut milk, stevia, coconut extract, shredded coconut, coconut flour, and baking powder to your food processor bowl. Process until smooth, for 30-60 seconds.
    The batter was processed in the food processor.
  • Pour the batter into the prepared pie plate. Use a rubber spatula to smooth the top out.
    The batter was transferred to the pan.
  • Bake the cake until it smells amazing (it will smell like toasted coconut), and a toothpick inserted in its center comes out clean, about 30 minutes.
    The cake is ready in the pan. It's fully baked.
  • Cool the cake in the pan on a cooling rack for 15 minutes, then slice it into eight slices and serve.
    Slicing the cake in the pan.

Notes

  • Since coconut flour is extremely absorbent and can easily dry out baked goods, I highly recommend that you measure it by weight and not by volume.
  • The same is true for the coconut. Shredded coconut brands greatly differ in their fluffiness and nutritional info, so it's best to go by weight, not by volume. 
  • Please don’t use reduced-fat shredded coconut in this recipe. It’s too dry.
  • You can dust the cake with a powdered sweetener if you wish.
  • The amount of stevia I use in this recipe equals ½ cup of sugar, so you can use any granulated sweetener to equal ½ cup of sugar (¾ cup if you like your baked goods sweet). If the batter seems too thick (though it should be quite thick), add 1-2 tablespoons of water.
  • Once completely cool, you can keep the leftover slices in the fridge, in resealable bags, for up to 5 days. I briefly warm them up in the microwave prior to enjoying, 5-10 seconds per slice. You can also freeze individual slices in freezer bags.

Nutrition per Serving

Serving: 1 slice | Calories: 184 kcal | Carbohydrates: 7 g | Protein: 5 g | Fat: 15 g | Saturated Fat: 11 g | Sodium: 182 mg | Fiber: 3 g | Sugar: 6 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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Comments

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  1. Constance Cox says

    March 04, 2025 at 2:50 pm

    5 stars
    I just made the cake this afternoon. It’s amazing !!! So moist. I added 1/4 cup of chopped pecans to the batter.
    And dusted with powdered sugar substitute. Awesome !!!

    Reply
    • Vered DeLeeuw says

      March 04, 2025 at 4:12 pm

      Wonderful, Constance! I'm so glad you enjoyed this cake. Thank you for taking the time to write a review.

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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