This moist keto coconut cake recipe is the perfect choice for coconut lovers! Topped with luscious coconut cream cheese frosting and shredded coconut, this sugar free keto coconut cake is both a low carb dessert and a delicious treat.
Trending now: Angel Food Cake for Diabetics.
Keto Coconut Cake Is Perfect for Health-Conscious Individuals
Keto coconut cake is a fantastic sugar-free dessert that’s also diabetic-friendly and gluten-free. Plus, with just 4.4 grams of net carbs per serving, it’s an ideal choice for those following a ketogenic diet.
This sugar-free coconut cake is the perfect addition to any celebration, whether it’s a birthday cake or a special keto dessert recipe. With its moist cake and delicious coconut flour cake base, it’s a surefire winner for anyone following a low-carb diet.
Not only does it have 3.5 grams of fiber per serving, but it’s also one of the easiest keto desserts to make – perfect for those looking for sugar-free options and low-carb ingredients.
You might also like sugar free Dark Chocolate Keto Bundt Cake.
Ingredients in Keto Coconut Cake with Coconut Cream Cheese Frosting
Here’s what’s in this yummy keto coconut cake recipe.
Coconut Cake Batter
- Coconut Flour
- Almond Flour – fine, blanched
- Granulated Sweetener of Choice – For zero calories, try keto-friendly monk fruit sweetener.
- Baking Powder
- Coconut Cream – I use a 14 oz can of Savoy canned coconut cream.
- Unsweetened Coconut Flakes
- Eggs
- Milk of Choice – Unsweetened almond milk works great.
- Vanilla Extract
- Coconut Extract – pure or imitation for that rich coconut flavor.
Coconut Frosting
- Cream Cheese – Low-fat cream cheese works great for a lighter option.
- Coconut Cream
- Powdered Sweetener of Choice – You can make your own powdered sweetener by pulsing your granulated sweetener in a food processor.
- Vanilla Extract
- Coconut Extract
- Shredded Coconut – To decorate the sides and the top of the cake.
Or try Healthy Low Carb Carrot Cake.
How to Make Keto Coconut Cake with Cream Cheese Frosting
For detailed instructions with exact amounts and nutrition info, please see the Recipe Card below.
- Prep the Dry Ingredients: Preheat your oven to 350°F (180°C). In a large mixing bowl, whisk together coconut flour, almond flour, granulated sweetener, baking powder, and unsweetened coconut flakes.
- Mix the Wet Ingredients into the Dry Ingredients: Add the coconut cream, eggs, milk of choice, vanilla extract, and coconut extract. Stir until the batter is smooth and well combined.
- Pour the Cake Batter into Pans: Divide the batter evenly between two 9-inch cake pans (or springform pans) that have been lined with parchment paper.
- Bake: Bake at 350°F (180°C) for about 25-30 minutes or until the cake rises and a toothpick inserted into the center comes out clean. The cake should be golden brown around the edges.
- Cool the Keto Coconut Cakes: Allow the cakes to cool for about 10 minutes in the pans. Afterward, gently run a plastic knife around the edges to release the cakes from the pans. Cool the cakes on a cooling rack for at least an hour. Don’t frost while warm, as this could cause the frosting to soak into the cake.
- Make the Coconut Cream Cheese Frosting: To make the frosting, blend cream cheese, coconut cream, vanilla extract, coconut extract, and powdered sweetener in a bowl until smooth and creamy.
- Assemble the Cake: Once the cakes have fully cooled, frost the bottom layer with the coconut cream cheese frosting. Place the second layer on top and frost the top of the cake.
- Decorate: For added flavor and decoration, sprinkle the cake with shredded coconut.
Or you might like diabetic-friendly Keto Chocolate Bundt Cake.
Frequently Asked Questions
No, coconut is not regarded as a nut.
Yes, coconut flour is a gluten free, grain free flour that is high in fiber and suitable for a keto diet.
Yes, it’s a low carb, keto ingredient.
Almond flour is higher in fat but lower in carbs than coconut flour. Both are suitable for a keto diet.
Yes! To make this keto coconut cake dairy-free, swap the cream cheese for a dairy-free cream cheese alternative.
What You’ll Need to Make Keto Coconut Cake with Cream Cheese Frosting
You only need a few simple things to make this easy keto coconut cake with cream cheese frosting.
- Electric mixer or stand mixer
- 2 cake pans or 9-inch springform pans
- Parchment paper to line the pans
How to Store This Keto Coconut Cake with Cream Cheese Frosting
It’s easy to store this delicious keto coconut cake with cream cheese frosting.
Refrigerate This Keto Coconut Cake Recipe
Store any leftover cake in the refrigerator for up to 4 days. A special cake storage container with a tight seal will keep it fresh.
Freeze This Keto Coconut Cake Recipe
For longer shelf life, wrap the cake tightly in plastic wrap or store in an airtight container. Freeze for up to 3 months.
Next time you’re craving something indulgent but still sugar-free, try this low-carb coconut cake recipe that will leave your guests asking for more. It’s not only a great recipe but each slice is packed with the right amount of sweetness and moist keto coconut cake goodness, all while keeping the grams of net carbs to a minimum!
Want More Healthy Keto Desserts?
Here are some more low carb, diabetic friendly recipes to enjoy:
- Keto Cream Cheese Avocado Frosting
- Keto Red Velvet Cake
- Keto Cream Cheese Frosting
- Low Carb Chocolate Cake
- No Bake Vegan Pumpkin Pie
Scroll Down for the Recipe Card
Keto Coconut Cake Recipe with Coconut Cream Cheese Frosting
Equipment
- 1 Electric Mixer or Stand Mixer
- 2 Nine-Inch Cake Pans or Springform Pans
- Parchment Paper
Ingredients
Dry Ingredients
- 1½ Cups Coconut Flour (154 Grams)
- ¾ Cup Almond Flour (73 Grams)
- 1 Cup Granulated Sweetener of Choice – I use 190 grams of monk fruit.
- 1 Tablespoon Baking Powder
- ½ Cup Unsweetened Coconut Flakes
Wet Ingredients
- 1 14 oz minus 3 Tablespoons Can of Coconut Cream – Set 3 Tbsp aside to use in the frosting. I use Savoy Coconut Cream.
- 8 Eggs
- ⅛ Cup Milk of Choice – I use Kirkland unsweetened almond milk.
- 1½ Tablespoon Vanilla Extract
- 2 Teaspoons Coconut Extract (Pure or Imitation)
The Coconut Cream Cheese Frosting: Double the Recipe to Also Frost the Sides of the Cake
- 8 Ounces Cream Cheese or Low-Fat Cream Cheese
- 3 Tablespoons Coconut Cream – Remember to set 3 tablespoons aside for the frosting.
- ½ Cup Powdered Sweetener of Choice
- ½ Teaspoon Vanilla Extract
- 1 Teaspoon Coconut Extract
- 1 Cup Shredded Coconut
Instructions
- Preheat the Oven and Prepare the Pans: Set the oven to 350°F (180°C) and line 2 nine-inch cake pans or springform pans with parchment paper. Grease the sides of the pans.TIP: This is also a good time to take the cream cheese out of the refrigerator so it softens.
- Prep the Dry Ingredients: In a large mixing bowl, whisk together coconut flour, almond flour, granulated sweetener, baking powder, and unsweetened coconut flakes.
- Add the Wet Ingredients: Add the coconut cream, eggs, milk of choice, vanilla extract, coconut extract, and mix well.
- Pour the Cake Batter into Pans: Divide the batter evenly between two 9-inch cake pans (or springform pans) that have been lined with parchment paper.
- Bake: Bake at 350°F (180°C) for about 25-30 minutes or until the cake rises and a toothpick inserted into the center comes out clean.
- Cool the Keto Coconut Cakes: Allow the cakes to cool for about 10 minutes in the pans. Afterward, gently run a plastic knife around the edges to release the cakes from the pans. Cool the cakes on a cooling rack for at least an hour. Don’t frost while warm, as this could cause the frosting to soak into the cake.
Make the Frosting: Double the Recipe to Also Frost the Sides of the Cake
- Make the Coconut Cream Cheese Frosting: To make the frosting, blend cream cheese, coconut cream, vanilla extract, coconut extract, and powdered sweetener in a bowl until smooth and creamy.
Assemble the Cake
- Once the cakes have fully cooled, frost the bottom layer with the coconut cream cheese frosting. Place the second layer on top and frost the top of the cake. Lastly, frost the sides if desired.
Decorate
- For added flavor and decoration, sprinkle the cake with shredded coconut.
Notes
Decadence without guilt! This Coconut Layer Cake was perfectly moist and the frosting so yummy! I feel like maybe you’re a baking alchemist: able to turn somewhat plain but healthy ingredients into something that tastes so golden. Must be some sort of magic.