Keto Coconut Cake

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

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Rest time 15

Total Time 55

Servings slices

Calories 184kcal

1 tablespoon unsalted butter soft, for the pan
4 large eggs
1 cup canned coconut milk unsweetened, full fat; mix well before using
1 ½ teaspoon stevia glycerite equals ½ cup of sugar
1 teaspoon pure coconut extract
2 ounces unsweetened shredded coconut not reduced-fat; 1 cup, packed; please measure by weight
2 ounces coconut flour ½ cup; please measure by weight
2 teaspoons baking powder fresh; gluten-free if needed

Preheat the oven to 325°F. Grease a 9-inch glass or ceramic pie plate with butter.
1 tablespoon unsalted butter
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.
4 large eggs, 1 cup canned coconut milk, 1 ½ teaspoon stevia glycerite, 1 teaspoon pure coconut extract, 2 ounces unsweetened shredded coconut, 2 ounces coconut flour, 2 teaspoons baking powder
Pour the batter into the prepared pie plate. Use a rubber spatula to smooth the top out.
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.
Cool the cake in the pan on a cooling rack for 15 minutes, then slice it into eight slices and serve.

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 volume.
Please don’t use reduced-fat shredded coconut. It’s too dry.
You can dust the cake with a powdered sweetener if you wish.
The amount of stevia I use 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 very sweet). If the batter seems too thick (though it should be quite thick), add 1-2 tablespoons of water.
Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
Once completely cool, you can keep the leftover slices in an airtight container in the fridge for up to 5 days. I briefly warm them up in the microwave before enjoying, 5-10 seconds per slice. You can also freeze individual slices in freezer bags.