Keto Coconut Cake
This keto coconut cake is super soft, moist, fluffy, and perfect if you are a coconut lover. Loaded with coconut flavor, this grain-free cake is topped with a super creamy sugar-free coconut frosting.
Servings: 16 servings
Calories: 232kcal
Ingredients
- 5 large eggs room temperature
- 1 cup coconut flour
- 1/3 cup shredded coconut
- 1 cup canned coconut cream room temperature
- ½ cup sweetener or more to taste
- 2 tsp vanilla extract
- 1 tsp coconut extract
- 2 tsp baking powder
CREAM CHEESE FROSTING
- 8 oz. mascarpone cheese room temperature
- 4 oz. unsalted butter room temperature
- 1/2– 1 cup powdered sweetener
- 1 tsp coconut extract
Instructions
Keto Coconut Cake Layer
- Preheat the oven to 350°F/180°C and line a 9-inch round baking pan with parchment paper.
- In a large mixing bowl, add coconut cream, eggs, sweetener, vanilla, and coconut extract. Use an electric mixer to beat for about 1-2 minutes or until frothy.
- Mix in the coconut flour and baking powder.
- Incorporate the shredded coconut using a rubber spatula.
- Transfer the cake batter to the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30 minutes or until a skewer inserted in the middle comes out clean.
Cream Cheese Coconut Frosting
- Add all the ingredients for the frosting to a mixing bowl. Mix using an electric mixer until smooth and creamy for about 2 minutes. Remember to use room temperature ingredients.
Assemble and frost the cake
- Place the cooled coconut cake layer on a serving plate and spread with the frosting evenly. Decorate with more shredded coconut, and enjoy!
- Refrigerate the cake for at least one hour before serving.
Nutrition
Serving: 1slice | Calories: 232kcal | Carbohydrates: 6g | Protein: 5g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 46mg | Potassium: 132mg | Fiber: 3g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg | Net Carbs: 3g