Description

This Coconut Flour Cake is a healthy, moist, and flavorful dessert made with coconut flour, coconut milk, and a sugar alternative, perfect for those looking for a low-carb and gluten-free option. Finished with a rich keto buttercream frosting and optionally topped with toasted unsweetened coconut flakes, it offers a delicious tropical twist ideal for any occasion.

Ingredients

Scale

Cake

1 cup Unsalted butter (softened)
2 cups Besti Monk Fruit Allulose Blend
6 large Eggs (at room temperature)
3/4 cup Coconut milk beverage (liquid kind from 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

Frosting and Topping

3 1/2 cups Keto buttercream frosting (prepared according to recipe for 18 servings)
1 cup Unsweetened coconut flakes (optional)

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (176°C). Line the bottoms of two 9-inch springform pans with parchment paper for easy cake removal.
Mix Butter and Sweetener: In a large bowl, use a hand mixer on medium speed to beat the softened butter and Besti sweetener together for 3 minutes until the mixture is light in color and fluffy.
Add Eggs and Wet Ingredients: Beat in the eggs one at a time to ensure they are fully incorporated. Then mix in the coconut milk, sour cream, and vanilla extract until the batter is smooth.
Combine Dry Ingredients: Beat in the coconut flour, baking powder, and sea salt carefully until the mixture forms a smooth batter without lumps.
Divide and Bake: Evenly divide the batter between the two prepared cake pans. Smooth the tops with a spatula. Bake for about 20 minutes, rotating the pans halfway through baking to ensure even cooking. The cakes are done when a toothpick inserted into the center comes out clean.
Cool the Cake Layers: Allow the cake layers to cool completely in the pans before removing them to avoid breaking.
Prepare Frosting: Make the keto buttercream frosting according to the recipe instructions, adjusting the recipe to yield 3 1/2 cups for frosting the cake.
Assemble the Cake: Place one cooled cake layer on a cake stand. Spread 3/4 cup of frosting evenly on top. Place the second cake layer over the first and frost with another 3/4 cup of frosting. Finally, frost the sides of the cake using the remaining frosting.
Optional Toasted Coconut Topping: For an added texture and flavor, toast the unsweetened coconut flakes in a large skillet over medium heat for about 2 minutes until golden brown. Use the toasted coconut to decorate the top and sides of the frosted cake.

Notes

Using coconut milk beverage from a carton instead of canned helps maintain a lighter batter texture.
Ensure eggs and dairy are at room temperature to achieve a smooth batter.
To prevent cracking, do not overbake the cake; check doneness with a toothpick.
The cake is gluten-free and suitable for low-carb or keto diets due to the use of coconut flour and monk fruit sweetener.
Toasting coconut flakes enhances flavor and adds a crunchy texture to the cake decoration.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Coconut Flour Cake, Keto Cake, Gluten Free Dessert, Low Carb Cake, Healthy Cake, Coconut Milk Cake, Sugar Free Cake, Keto Buttercream Frosting