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    Home » Dessert Recipes » Coconut Cake

    Coconut Cake

    Last updated: Apr 20, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    This keto coconut cake is incredibly moist and coconutty, with just the right amount of shredded coconut in each bite.

    It's easy to make, too - I simply drop the ingredients into the food processor and quickly mix them. It only needs about 30 minutes in the oven.

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

    I adore this cake! It's moist, fluffy, and coconutty. And so easy to make! It's just perfect with a cup of coffee ☕, and I'll go ahead and admit it - I sometimes like to have it for breakfast, especially on weekends.

    When I started experimenting with gluten-free baking I fully expected to compromise on taste and texture. But I'm happy to report that this keto coconut cake is at least as good as traditional cakes.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty cake. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    Butter: I use unsalted butter to grease the pan.

    Eggs: I use large eggs in almost all of my recipes, this one included.

    Canned coconut milk: Make sure you use full-fat coconut milk in this recipe.

    Sweetener: I use stevia. You can use a granulated sweetener instead if you wish.

    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 every gram makes a difference.

    Baking powder: Make sure it's fresh. And if you need it to be gluten-free, please verify that it is.

    Instructions

    Making this coconut cake is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Your first step is to simply place all the ingredients (except for the butter) in your food processor and process them until combined.

    Now, transfer the thick batter to a buttered 9-inch glass pie plate. Use a rubber spatula to smooth the top out.

    A photo collage showing steps 1-4 for baking a coconut cake.

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

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

    A photo collage showing steps 5-8 for baking a coconut cake.

    Expert tip

    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.

    Frequently asked questions

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

    Unfortunately, you can't. Coconut flour behaves differently than any other flour. It requires more eggs and more 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." 😀

    You could, of course, add frosting if you wish. Simply mix together 8 ounces of softened cream cheese, 2 tablespoons of a 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 use reduced-fat shredded coconut?

    Please don't. It's too dry and will not work at all in this recipe. In fact, the moister the shredded coconut you use, the better.

    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?

    I think so. The amount of stevia I use in this recipe equals ½ cup of sugar. Although I haven't actually tried it, I believe that 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 extremely thick (though it should be quite thick), try adding 1-2 tablespoons of water.

    Variations

    The only variation I make when baking this cake is that sometimes I use vanilla extract instead of coconut extract. However, if you like coconut, I do recommend that you use coconut extract.

    Serving suggestions

    This cake is wonderful all by itself. As discussed above, you can frost it if you wish. You can also dust it with a powdered sweetener to make it look prettier, as I do in the video below.

    Storing leftovers

    Once completely cool, you can keep the leftover slices in the fridge, in Ziploc bags, for up to 5 days.

    I very briefly warm them up in the microwave prior to enjoying, 10 seconds per slice. You can also freeze individual slices in freezer bags.

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

    Related recipes

    • Keto Coconut Macaroons
    • Coconut Flour Muffins
    • Coconut Clusters

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Coconut Cake.
    4.87 from 90 votes
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    Keto Coconut Cake

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

    INGREDIENTS

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

    INSTRUCTIONS

    • Preheat your oven to 325 degrees F. Grease a 9-inch glass or ceramic pie plate with butter.
    • Add the remaining ingredients to your food processor. Process until smooth, for 30-60 seconds.
    • Pour the batter into the prepared pie plate. Use a rubber spatula to smooth the top out.
    • Bake the cake until it smells amazing and a toothpick inserted in its center comes out clean, about 30 minutes.
    • Cool the cake for 15 minutes in the pan on cooling rack, then slice it into eight slices and serve.

    WATCH THE VIDEO:

    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.
    You can dust the cake with a powdered sweetener if you wish.
    Please don’t use reduced-fat shredded coconut in this recipe. It’s too dry.
    Shredded coconut brands greatly differ in their nutritional info. I like to use the Whole Foods brand of shredded coconut. Packed into a measuring cup, it weighs 60 grams (about 2 oz).
    The amount of stevia I use in this recipe equals ½ cup of sugar. Although I haven't actually tried it, I believe that 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 extremely thick (though it should be quite thick), try adding 1-2 tablespoons of water.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

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

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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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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