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Keto Coconut Cake

A tasty keto recipe that serves 12. Goes well with a coffee in the morning.

  • Serves 12
  • 12 Ingredients
  • 30 min prep time

Ingredients

  • 4 large Eggs at room temperature
  • 1 cup Coconut Cream canned, full fat, shake the can before measuring
  • ½ cup Erythritol or sugar or a mix
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Pure Coconut Extract
  • ¾ cup Coconut Flour, no lumps, measure precisely
  • ½ cup Unsweetened Desiccated Coconut
  • 2 teaspoons Baking Powder

    CREAM CHEESE FROSTING
  • 125g Cream Cheese soft, at room
    temperature, cubed
  • ¼ cup icing sugar
  • ¼ cup Coconut Cream canned, full fat,
    shake the can before measuring
  • 1 teaspoon Coconut Extract

Directions

  1. Preheat oven to 180°C.
  2. Grease and line a 23cm cake pan with coconut oil or butter. Set aside.
  3. In a large bowl, using an electric beater on medium speed, beat the eggs, cream, sugar mix, coconut extract, and vanilla until slightly lighter in colour.
  4. Beat in coconut flour and baking powder until the batter is shiny and has no lumps. Stop the beater and stir in the desiccated coconut. Pour into the pan.
  5. Bake for 20-25 minutes. Insert a pick in the centre of the cake every 5 minutes from 20 minutes of baking. If it comes out clean or with a little bit of crumb,
    it’s cooked! This is the best way to prevent a coconut flour cake from overbaking and getting dry.
  6. Cool 5 minutes in the pan then transfer onto a cooling rack.
  7. Cool 1 hour on the rack or wait until it reaches room temperature to frost.
  8. 10 minutes before serving, beat the cream cheese with coconut cream, coconut extract, and icing until fluffy. If too thick, add more coconut cream until it reaches a texture you love.
  9. Spread the icing on top of the cake and serve with extra toasted desiccated coconut.
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