This heavenly Keto Coconut Cake recipe is amazing, topped with a yummy coconut cream cheese frosting and fresh strawberries. Perfectly moist and with over 9 grams of protein per serving, this sugar-free, gluten-free cake will light up your table and impress guests.
Why I love Keto Coconut Layer Cake
Keto Coconut Cake is simply a delicious, refreshing layer cake that above all tastes great with strawberries. All in all, the soft crumb bursts with flavor making it a lovely snack or dessert to serve at an event. It’s also super easy to make. Moreover, it’s suitable for all types of diets, including gluten-free, keto, low-carb, sugar-free and diabetic diets.
You might also like my Strawberry Jello Cake.
The ingredients for Keto Coconut Cake
- Coconut flour
- Almond flour – fine, blanched
- Granulated sweetener – I use monk fruit, a natural 0-calorie, 0-carb sweetener.
- Baking powder
- Coconut flakes – unsweetened. Some are toasted to decorate the cake.
- Coconut cream – I use a 14 oz can of Savoy Coconut Cream
- Eggs
- Milk of choice – I use unsweetened almond milk
- Vanilla extract
- Coconut extract – pure or imitation
- Cream cheese – Low-fat cream cheese tastes great in the frosting.
- Powdered sweetener – Did you know that you can make powdered sweetener? Just pulverize granulated sweetener in the food processor for a few seconds and you’ll have powdered sweetener.
Or try My Favorite Healthy Carrot Cake Recipe.
How to make low-carb Keto Coconut Layer Cake
For detailed instructions with exact amounts, please see the Recipe Card below.
1. Dry Ingredients: Firstly, preheat oven to 350F. Then whisk together coconut flour, almond flour, granulated sweetener, baking powder, unsweetened coconut flakes.
2. Wet Ingredients: Mix together coconut cream, eggs, milk of choice, vanilla extract, coconut extract.
3. Mix dry and wet ingredients: In other words, mix dry ingredients into wet ingredients.
4. Pour batter into pans: Pour into 2 nine-inch cake pans or springform pans lined with parchment paper and subsequently bake.
5. Let the cake cool: Allow to cool for 10 minutes before releasing it from the two pans. I recommend gently running a plastic knife around the edges, so the cakes pop right out. Lastly, cool for at least an hour before assembling and frosting the cakes. Don’t frost while warm, since the cake will soak up the frosting.
6. Make the coconut cream cheese glaze: It’s so easy to make the glaze. Firstly, combine cream cheese (low-fat works too), coconut cream, vanilla extract, coconut extract, and powdered sweetener. Then frost the bottom layer and put the second layer on top and frost it. After that, sprinkle toasted coconut flakes on top.
TIPS FOR COCONUT CREAM CHEESE FROSTING
- I recommend additionally topping the cake with strawberries which look and taste great with this cake.
- If you’re concerned about your cholesterol, you can reduce the saturated fat in the recipe by using “Philadelphia 1/3 Less Fat Cream Cheese.” In fact, I recently served this cake at a gathering and no one noticed that I used low-fat cream cheese. That’s because the frosting simply tastes amazing!
Or you might like Keto Chocolate Bundt Cake.
Frequently asked questions
- Is coconut a nut? No, coconut is not regarded as a nut.
- Is coconut flour keto friendly? Yes, coconut flour is a gluten-free, grain-free flour that is high in fiber and suitable for a keto diet.
- Can you consume coconut cream on a keto diet? Yes, it’s a low-carb, keto ingredient?
- From a nutritional standpoint, what’s the difference between almond flour and coconut flour? Almond flour is higher in fat but lower in carbs than coconut flour. Both are suitable for a keto diet.
- Are strawberries keto? Low in carbs and high in fiber, strawberries are suitable on a keto diet.
Kitchen equipment for Keto Coconut Cake
- Electric mixer or stand mixer
- 2 cake pans or 9-inch springform pans
- Parchment paper to line the pans
How to store your dessert
To store: Store the cake covered in the refrigerator for up to 4 days. In particular, I recommend using a special cake storage container that clicks shut.
To freeze: Freeze in an airtight plastic bag or sealed container for up to 3 months.
Keto Coconut Layer Cake | EASY RECIPE
Equipment
- 1 Electric mixer or stand mixer
- 2 Nine-inch cake pans or springform pans nonstick pans are easier
- parchment paper
Ingredients
Dry Ingredients
- 1 1/2 cups Coconut flour 154 grams
- 3/4 cup Almond flour 73 grams
- 1 cup Granulated sweetener I use 190 grams of monk fruit.
- 1 Tbsp Baking powder
- 1/2 cup Coconut flakes unsweetened
Wet Ingredients
- 1 14 oz minus 3 Tbsp Can of coconut cream Set 3 Tbsp aside to use in the frosting. I use Savoy Coconut Cream.
- 8 Eggs
- 1/8 cup Milk of choice I use Kirkland unsweetened almond milk.
- 1.5 Tbsp Vanilla extract
- 2 tsp Coconut extract pure or imitation
The Frosting
- 8 oz Cream cheese I use Philadelphia 1/3 less fat.
- 3 Tbsp Coconut cream Remember to set 3 Tbsp aside for the frosting.
- 1/2 cup Powdered sweetener
- 1/2 tsp Vanilla extract
- 1 tsp Coconut extract
- 1/2 cup Toasted Coconut flakes To toast the coconut flakes, toss them in a nonstick pan (no need to add oil) and sauté a few minutes. They brown very quickly, even after you turn off the heat.
Instructions
- Preheat oven to 350 and line 2 nine-inch cake pans or springform pans with parchment paper. Grease the pans' sides with coconut oil or butter or your preferred grease.This is also a good time to take the cream cheese out of the refrigerator so it has time to soften.
- Dry ingredients: Whisk together coconut flour, almond flour, granulated sweetener, baking powder, unsweetened coconut flakes.
- Wet ingredients: Add the coconut cream, eggs, milk of choice, vanilla extract, coconut extract, and mix well.
- Pour batter into 2 nine-inch cake pans or springform pans lined with parchment paper.
- Bake at 350 for 20-30 minutes or until a toothpick comes out clean. Keep a close eye on it in the final minutes. You don't want to overbake your cake, because that would dry it out.
- Allow to cool for 10 minutes before releasing it from the two pans. I recommend gently running a plastic knife around the edges before releasing – it won't ruin your pans and the cakes will pop right out. Lastly, cool for at least an hour before assembling the cakes and frosting them. Don't frost while the cake is warm, since the cake will soak up the frosting.
The Frosting
- Combine cream cheese (low-fat works too), coconut cream, vanilla extract, coconut extract, and powdered sweetener. To reduce the saturated fat in the recipe, use "Philadelphia 1/3 Less Fat Cream Cheese." When I made this cake no one noticed that I used low-fat cream cheese. That's because the frosting tastes amazing!
- Smear frosting on the bottom layer. Put the second layer on top and frost it.
- Sprinkle the top with toasted coconut flakes.
- Decorate with strawberries, if desired. Note: Strawberries pair beautifully with this cake.
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.