Keto Coconut Cake

If you love coconut, you’re going to really enjoy this recipe. This keto coconut cake has coconut in the batter, in the frosting, and all over the outside. It’s coconut all the way through.

The cake itself is moist and tender thanks to coconut cream and coconut oil. It has a wonderful texture that doesn’t feel dry or crumbly like some low carb baked goods can.

For the frosting, you just beat together cream cheese, butter, and powdered erythritol with a little coconut extract. It comes together in minutes and tastes amazing.

The best part is that this whole cake is keto friendly and low carb. No regular sugar, no wheat flour – just clean ingredients that fit right into your way of eating.

It’s a perfect recipe for celebrations or anytime you want a special dessert without going off track. Let me show you how to make it step by step.

Why You’ll Love This Recipe

Tastes Like a Real Coconut Cake – This cake is rich and sweet and tastes just like the classic version you remember from before going keto.

Incredibly Moist Texture – The coconut cream and coconut oil keep every slice soft and moist instead of dry and crumbly like many low carb cakes.

Layers of Coconut Flavor – Coconut cream and coconut oil and coconut extract all work together to give you deep authentic coconut flavor in every bite.

Recipe Ingredients

For the Cake

• 1 1/2 cups Almond Flour
• 1/2 cup Coconut Flour
• 3/4 cup Granulated Erythritol
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 5 Large Eggs
• 1/2 cup Coconut Cream
• 1/3 cup Coconut Oil, melted
• 1 1/2 tsp Coconut Extract
• 1 tsp Vanilla Extract

For the Frosting

• 8 oz Cream Cheese, softened
• 1/4 cup Unsalted Butter, softened
• 1 cup Powdered Erythritol
• 1/2 tsp Coconut Extract
• 3/4 cup Unsweetened Shredded Coconut, toasted

How To Make

Step 1

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.

Step 3

In a separate bowl, whisk the eggs, coconut cream, melted coconut oil, coconut extract, and vanilla extract until smooth. Pour into the dry ingredients and stir until a thick batter forms with no lumps.

Step 4

Divide the batter evenly between the two pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks and cool completely.

Step 5

While the cakes cool, toast the shredded coconut in a dry skillet over medium-low heat, stirring frequently, for 3 to 4 minutes until golden. Transfer to a plate to cool.

Step 6

Make the frosting by beating the cream cheese and butter together until fluffy. Add the powdered erythritol and coconut extract and beat on medium-high until smooth and creamy.

Step 7

Place one cake layer on a serving plate and spread frosting over the top. Set the second layer on top and frost the top and sides of the entire cake.

Step 8

Press the toasted shredded coconut onto the sides and top of the cake. Refrigerate for at least 30 minutes before slicing to let the frosting set.

Tips

Let the Eggs Come to Room Temperature

Cold eggs don’t blend as smoothly into the batter and can cause the melted coconut oil to solidify into little chunks when they mix together. Take the eggs out of the fridge about 30 minutes before you start.

This makes a big difference with coconut oil specifically because it hardens quickly when it touches anything cold. Room temperature eggs keep the batter smooth and lump-free.

Don’t Skip Sifting the Coconut Flour

Coconut flour is notorious for clumping up in the bag. If you just scoop it out and dump it into the bowl, you’ll end up with little dry pockets in your cake that didn’t mix in properly.

Run it through a fine mesh sieve before you whisk it with the almond flour. It takes about 30 seconds and it makes the batter come together way more evenly.

Watch the Toasted Coconut Closely

Shredded coconut goes from perfectly golden to burnt in about 30 seconds. Keep it on medium-low heat and stir it almost constantly the entire time.

Once you see the edges starting to turn light gold, pull the skillet off the heat. The residual heat in the pan will keep toasting it for another minute, so if you wait until it looks “done” in the pan, it’ll be overdone by the time it cools.

Transfer it to a plate right away so it stops cooking.

More Recipes

• Keto Coconut Cream Pie
• Keto Italian Cream Cake
• Low Carb Coconut Macaroons
• Low Carb Toasted Coconut Macaroons
• Keto Almond Joy Bars

Frequently Asked Questions

Can I use regular powdered sugar instead of powdered erythritol for the frosting?

You can, but it would no longer be keto-friendly since regular powdered sugar is full of carbs. Powdered erythritol works just like powdered sugar in frostings – it dissolves smoothly and gives you that sweet, creamy texture without the extra carbs.

If you can’t find powdered erythritol at the store, you can make your own by blending granulated erythritol in a blender or food processor until it turns into a fine powder. It only takes about 30 seconds.