Keto Coconut Cake Recipe

Top down image of a keto coconut bundt cake on a white plate with strawberries piled up in the center.

This Keto Coconut Cake is moist, tender, and packed with tropical flavor. Made with coconut flour, it has a light, fluffy texture and a luscious whipped frosting. It's like biting into a sugar-free coconut-flavored cloud!

Course Dessert

Cuisine American

Keyword keto coconut cake

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 269kcal

Ingredients

Cake

3/4 cup coconut flour
2/3 cup granular sweetener erythritol recommended
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
4 large egg whites
2 large eggs
1 1/2 tsp coconut extract
1/2 tsp vanilla extract
2/3 cup water or thin coconut milk

Frosting

1 cup heavy whipping cream chilled
1/3 cup powdered sweetener
1 tsp coconut extract
4 ounces cream cheese very well softened
1/3 cup shredded coconut

US Customary - Metric

Instructions

Cake

Preheat the oven to 350ºF and grease a large bundt pan (8 to 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, egg whites, eggs, and extracts. Whisk in the liquid until well combined. Add more as needed to thin the batter to a thick but scoopable consistency.
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 large bowl, beat the heavy cream with the sweetener and coconut extract until it holds soft peaks
Dollop the softened cream cheese 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.

Video

Notes

Make sure that the cream cheese is quite soft before adding it to the whipped cream, so it doesn't clump up. Room temperature isn't sufficient in most cases. I usually put my cream cheese in a bowl and give it 10 to 15 seconds in the microwave.

Storage Information: Store the cake in the fridge for up to a week. Make sure to cover the cut ends with plastic wrap to keep them from drying out. You can also freeze the unfrosted cake for several months.

Nutrition