What could be better than this fluffy white Keto Coconut Cake? It’s easy to make, and it’s so light and airy, it’s like biting into a fluffy coconut cloud. Nut-free and sugar free.
If you love baking with coconut flour, this is the cake for you!
Coconut lovers, stop what you’re doing and go check your pantry. Go make sure you’ve got everything on hand to make this gorgeous keto coconut cake. And if you don’t, then make a trip to the store and get what you need.
Trust me, you’ll thank me later. This might just be the perfect coconut dessert recipe. A light airy white cake with a rich and creamy frosting – it’s so divinely coconutty, it will make you swoon.
I already had recipes for keto coconut cream pie and keto macaroons. It was high time I added keto coconut cake to that list!
5 reasons to love this recipe
- Moist, tender crumb. This ain’t no dry coconut flour cake, my friends. The butter, coconut cream, and the eggs all come together to make it wonderfully moist.
- Easy to make. Don’t be fooled by the long ingredient list. Since this is a bundt cake recipe, it’s easy to whip up in one bowl and bake in a single pan.
- Great coconut flavor. Made with coconut flour, shredded coconut, coconut cream, and coconut extract. That’s quadruple coconut!
- Super creamy frosting. This is a whipped cream frosting, stabilized with a little softened cream cheese so that it stays in place.
- It’s totally nut free! I now have a whole section devoted to keto nut free recipes. Be sure to check it out!
How to make keto coconut cake
This is an easy bundt cake recipe that looks and tastes like you slaved for hours in the kitchen. Here are my best tips for getting it right:
- Grease the pan well. Bundt pans can be tricky, especially if they have a lot of deep peaks and points. I prefer the classic fluted bundt pan as it’s less likely to stick. Just make sure you work the grease into every corner of the pan.
- Whisk the dry ingredients. If you’re using a coconut flour that tends to have clumps, you may want to sift it.
- Add the wet ingredients. Be sure to use more egg whites than whole eggs, so that the cake will be more white in color. If the coconut cream is too solid to mix in easily, liquify it a bit in the microwave.
- Don’t overbake! Coconut flour recipes can dry out quickly if you leave them too long in the oven. Once the top is firm to the touch, take it out.
- Cool in the pan. Don’t try to remove it too early or it may break apart. About 30 minutes is right.
- Soften the cream cheese. It should be quite soft to the touch before you try to beat it. Otherwise it won’t mix in with the whipped cream properly.
- Whip the cream to soft peaks. The peaks should fall over when you lift the beaters.
- Slowly beat in the cream cheese. This is essentially a stabilized whipped cream frosting. Dollop the cream cheese over the soft whipped cream, then start the beaters on slow. Increase the speed slowly, until the frosting holds stiff peaks.
Frequently Asked Questions
You can use any bulk crystalline sweetener for the cake, but do be forewarned that allulose sweeteners make the outside of cakes VERY dark. You can use any sweetener in the frosting but powdered and liquid are best to avoid grittiness.
You don’t HAVE to, but if you skip it, the cake won’t rise as nicely and may be more fragile and prone to falling apart.
The cake itself is easily made dairy free by using egg white protein powder and melted coconut oil. The frosting will be more tricky, but you can make some coconut whipped cream and use dairy free cream cheese, and try that. But I can’t guarantee it – I always have trouble making coconut whipped cream that’s thick enough to frost a cake.
This recipe would make great cupcakes! It will probably make 12 of them and they won’t take as long to bake. Set them for about 20 minutes and check on them frequently.
Storage instructions
Because the frosting is mostly whipped cream, I recommend storing the cake in the fridge. If you’ve cut into it already, simply cover the cut ends with plastic wrap so that they don’t dry out.
I have not tried freezing this cake but I am not sure the frosting would fare too well.
Keto recipes for leftover egg yolks
Since keto coconut cake uses egg whites, I thought I would suggest a few recipes for those leftover yolks. Waste not, want not!
Keto Coconut Cake Recipe
Ingredients
Cake:
- 3/4 cup plus 2 tbsp coconut flour
- 1 cup granulated Swerve Sweetener
- 1/3 cup unflavored whey protein powder (or egg white protein)
- 1/3 cup shredded coconut
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter melted
- 1 cup coconut cream (liquified if it's too firm)
- 4 large egg whites
- 2 large eggs
- 1 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- 3 to 4 tbsp water as needed
Frosting:
- 4 ounces cream cheese very well softened
- 1 1/4 cup heavy whipping cream, divided room temperature
- 1/2 cup powdered Swerve Sweetener
- 1 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- 1/3 cup shredded coconut
Instructions
Cake
- Preheat the oven to 350F and grease a large bundt pan (10 cup capacity) well.
- In a large bowl, whisk together the coconut flour, sweetener, protein powder, shredded coconut, baking powder, and salt.
- Stir in the melted butter, coconut cream, egg whites, eggs, and extracts. Whisk in water, 1 tablespoon at a time, until the batter is thick but pourable.
- Spread in the prepared pan and even out the top. Bake 35 to 40 minutes, until the cake is risen and the top is firm to the touch.
- Remove and let cool at least 30 minutes in the pan, then transfer to a wire rack to cool completely.
Frosting
- In a medium bowl, beat the cream cheese with 2 tablespoons of the heavy cream to lighten it up a bit.
- Beat the remaining heavy cream with the sweetener and extracts until it holds soft peaks.
- Dollop the cream cheese mixture around the bowl with the whipped cream. Start beating on slow, then increase speed slowly and beat until it holds stiff peaks.
- Spread the frosting over the sides of the cake and sprinkle with the shredded coconut.
Sarah says
I made this into cupcakes, which you mentioned in your blogpost could be done. They came out so fluffy, and light! the frosting is maybe the best tasting and softest whipped frosting I’ve made without sugar. I made them for my birthday, and they were such a treat. Thank you so much for another amazing recipe!
Kona says
An amazingly moist and delicious cake. Even non coconut eaters loved it! Easy to make and travels well prior to icing
Carolyn says
So good to know, thanks!
Peg says
I must not have greased my pan enough because the cake stuck and then fell apart when I flipped it. But no problem! I made cake balls!!! They are excellent! Best Keto dessert ever! Love your recipes Carolyn!
Carolyn says
Great save! How old is your bundt pan? It may be losing it’s non-stick-ability.
Cindy says
I followed the recipe exactly and was amazed at how delicious and perfect this cake was! Even my non-keto family loved it. Thank you, Carolyn!
Brittany says
I made this coconut cake into coconut cupcakes and OH MY GOD!!! Not only is this one of the best keto dessert recipes I have tried, it rivals the best coconut cake I have ever had! I love coconut anything so I have had my fair share of coconut desserts and I must say this one is special. I gave my boyfriend one and he had to close his eyes because of the pure bliss he was experiencing when he took that first bite! The frosting is some of the best frosting I have had. Period. The mixture of the whipped cream and the cream cheese go together like no other and the coconut flavor in the frosting and the cake are absolutely perfect. If you want an unbelievable cake that keto and non-keto people can enjoy equally, I HIGHLY recommend this recipe! You will not regret it!
Carolyn says
Wow, what a rave review, thank you!
DMarie says
Saw the recipe yesterday, and I had to make it today! Oh, my- coconut is my favorite. And the frosting is to die for! Thanks, Carolyn! 😋
Donna White says
Can this be made in a cake pan rather than Bundt?
Carolyn says
Depends on what size of cake pan.
Donna says
9×13
Carolyn says
Too big. Think more like 9 inch round or 9×9 square.
Lulu says
Thank you!
Dawnj says
Made this for my upcoming round birthday (on Tuesday) as coconut is my favorite cake. Finished frosting it a 1/2 hour before supper, however, we ate it first. THIS CAKE IS UNBELIEVABLE. Moist, light, airy, WHITE, coconut deliciousness! I died and went to heaven. After we do eat supper I am going to have a second piece. It will be gone by Tuesday soooo I will be making it again. When I saw this recipe I thought an angel created this for my birthday. She did, thank you Carolyn!
Milena says
Hi! I asked on Instagram but I thought it was worth a shot to ask on here. Can this be made as a layered cake with jam in between and a thicker frosting? Btw- you are one of the first dessert keto bloggers I followed YEARS ago and you still have the very best desserts! (Among other recipes). THANK YOU!
Vicki Sanneh says
I’m in Canada, and I’ve never heard of coconut cream..
Where would I even find that in a grocery store..?
Thank you..
Carolyn says
It’s just the thick white stuff at the top of a can of coconut milk.
Vicki Sanneh says
In your recipe for Keto Coconut Cake…in the ingredients you say “coconut cream”, but in the directions you say “coconut milk”.
Now that I’m confused, I need to know which one it is before I can make it…lol
Thanks,
Vicki Sanneh
Carolyn says
Cream.. I fixed the recipe. When it doubt, always go with the ingredient list.
April Smith says
Can I use Splenda? I don’t care for Swerve. I’m on a low carb diet and this cake looks awesome.
Carolyn says
It may work in the cake but it will be a disaster in the frosting.
Darcie says
I absolutely love that you included recipe suggestions for the leftover yolks. It just shows how amazing you always are to all of us privileged fans. This new recipe is on my to do list. Looks & sounds amazing!
Thanks so very much!
Carolyn says
Thanks!
Mori says
This looks so amazing. I may attempt the cupcakes. (I was going to make the do-si-dos today but just realized I don’t have enough sliced almonds and don’t want to venture out to TJ’s m in hurricane weather.) Do you figure 1 standard cupcake would equal 1 serving?
Carolyn says
Yes, since the cake also serves 12.
Shelly says
In your recipe you call for coconut cream but on your directions it says coconut milk. Which one do we use?
Carolyn says
Cream! Just make sure it’s liquid enough to whisk in.
Michelle G says
Carolyn, thanks for all your recipes! What are your thoughts on omitting the icing? Perhaps substituting a sprinkle of powdered swerve instead?
Carolyn says
Sure, could be lovely!
BettyAnne says
This cake is beautiful, looks delicious, and seems easy to make.. In your “spare time” would you consider converting the recipe to one of your mini cakes for 2? Please and thank you!!
Yaa says
Is there a substitute for the whey protein? Collagen?
Carolyn says
Please read the blog post! Collagen does not work, it makes things gummy.