It’s easy to make, too - I simply drop the ingredients into the food processor and quickly mix them. It only needs about 30 minutes in the oven. I adore this cake! It’s moist, fluffy, and coconutty. And so easy to make! It’s just perfect with a cup of coffee ☕, and I’ll go ahead and admit it - I sometimes like to have it for breakfast, especially on weekends. When I started experimenting with gluten-free baking I fully expected to compromise on taste and texture. But I’m happy to report that this keto coconut cake is at least as good as traditional cakes.
Ingredients
You’ll only need a few simple ingredients to make this tasty cake. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Butter: I use unsalted butter to grease the pan. Eggs: I use large eggs in almost all of my recipes, this one included. Canned coconut milk: Make sure you use full-fat coconut milk in this recipe. Sweetener: I use stevia. You can use a granulated sweetener instead if you wish. Coconut extract: It’s important here. It adds a lot of flavor to the cake. Unsweetened shredded coconut: Make sure you don’t use reduced-fat coconut. It’s too dry. Coconut flour: Try to measure it by weight and not by volume. It’s extremely absorbent, so every gram makes a difference. Baking powder: Make sure it’s fresh. And if you need it to be gluten-free, please verify that it is.
Instructions
Making this coconut cake is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to simply place all the ingredients (except for the butter) in your food processor and process them until combined. Now, transfer the thick batter to a buttered 9-inch glass pie plate. Use a rubber spatula to smooth the top out. Bake the cake until it’s wonderfully fragrant and a toothpick inserted in the center comes out clean, around 30 minutes in a 325°F oven. Cool the cake for 15 minutes, then slice it into eight slices and serve.
Expert tip
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.
Frequently asked questions
Variations
The only variation I make when baking this cake is that sometimes I use vanilla extract instead of coconut extract. However, if you like coconut, I do recommend that you use coconut extract.
Serving suggestions
This cake is wonderful all by itself. As discussed above, you can frost it if you wish. You can also dust it with a powdered sweetener to make it look prettier, as I do in the video below.
Storing leftovers
Once completely cool, you can keep the leftover slices in the fridge, in Ziploc bags, for up to 5 days. I very briefly warm them up in the microwave prior to enjoying, 10 seconds per slice. You can also freeze individual slices in freezer bags.
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Recipe card
❤️ Let’s connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
