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

Preheat your oven to 325°F. Grease a 9-inch glass or ceramic pie plate with 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.
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 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.