Dessert

Coconut Flour Cake (Healthy & Moist) Recipe

ByMariam Harutyunyan December 31, 2025December 31, 2025

Introduction

This Coconut Flour Cake is a healthy and moist treat perfect for anyone looking to enjoy a grain-free dessert. Its tender crumb and rich flavor come from wholesome ingredients like coconut flour, coconut milk, and buttercream frosting. Whether for a special occasion or a simple indulgence, this cake is sure to delight.

A close-up image shows a two-layer cake slice being lifted on a spatula with a white marbled background. The cake has a dense, golden yellow sponge forming the bottom and top layers. Between these sponge layers is a creamy, pale yellow frosting layer. The entire cake is coated with a thick layer of the same frosting and generously covered with toasted white coconut flakes that give a rough, textured look to the surface. In the background, the whole cake is decorated with small red berries on top, adding a bright pop of color on the white frosting and coconut flakes. The scene is bright and clear, emphasizing the textures and colors of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unsalted butter (softened)
2 cups Besti Monk Fruit Allulose Blend

6 large Eggs (at room temperature)
3/4 cup Coconut milk beverage (the liquid kind from a carton, not canned; at room temperature)

3/4 cup Sour cream
1/2 tbsp Vanilla extract

1 1/2 cups Wholesome Yum Coconut Flour
1 tbsp Baking powder
1/4 tsp Sea salt

3 1/2 cups Keto buttercream frosting
1 cup Unsweetened coconut flakes (optional)

Instructions

Step 1: Preheat the oven to 350 degrees F (176 degrees C). Line the bottom of two 9-inch springform pans with parchment paper.

Step 2: In a large bowl, use a hand mixer at medium speed to beat together the butter and Besti sweetener for 3 minutes, until light in color and fluffy.
Step 3: Beat in the eggs one at a time. Then blend in the coconut milk, sour cream, and vanilla extract until smooth.
Step 4: Beat in the coconut flour, baking powder, and salt, mixing until the batter is smooth and well combined.

Step 5: Divide the batter evenly among the two lined cake pans and smooth the tops with a spatula. Bake for about 20 minutes, swapping the pans’ oven positions halfway through if needed. The cake is done when a toothpick inserted into the center comes out clean.
Step 6: Let the coconut flour cake layers cool completely in the pans before removing them.
Step 7: Make the keto buttercream frosting according to its instructions, adjusting the recipe to yield 3 1/2 cups, enough to frost the cake fully.

Step 8: Place one cake layer on a cake stand and spread 3/4 cup of frosting on top. Add the second layer and frost it with another 3/4 cup of frosting. Use the remaining frosting to cover the sides of the cake.
Step 9 (Optional): Toast the coconut flakes in a large skillet over medium heat for about 2 minutes until golden. Sprinkle the toasted coconut on the top and sides of the frosted cake.

Tips & Variations

Use room temperature eggs and liquids to help the batter mix more evenly and rise better.

Substitute the Besti Monk Fruit Allulose Blend with your preferred low-carb sweetener in equivalent amounts.
For a tropical twist, add a teaspoon of lime zest to the batter for added brightness.
Make this cake nut-free by ensuring the coconut flour and other ingredients come from nut-free sources.

Storage

Store the cake covered in the refrigerator for up to 5 days. For best results, keep it in an airtight container or wrapped well in plastic wrap. When ready to serve, let it come to room temperature or warm slices gently in the microwave for about 10 seconds. You can also freeze the unfrosted layers wrapped tightly for up to 2 months; thaw fully before frosting.

How to Serve

A round cake covered fully in toasted light golden coconut flakes, creating a rough texture all over the cake’s outside. On top, there is a cluster of fresh, bright red raspberries and red currants, piled in the center, adding a burst of color and freshness. The cake sits on a plain white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk instead of the carton kind?

It’s best to use the coconut milk beverage from a carton, as canned coconut milk is much thicker and richer, which can affect the cake’s texture. If using canned, thin it with water to match the consistency of carton coconut milk.

Is this cake gluten-free and keto-friendly?

Yes, this cake is both gluten-free and keto-friendly thanks to the use of coconut flour and low-carb sweeteners. It’s a great option for those following grain-free or low-carb diets.