Desserts & Cakes/ Gluten Free/ Low Carb/ Popular

Coconut Cake With Coconut Cream Cheese Frosting

This is a coconut cake for coconut lovers as it’s made with coconut flour and decorated with coconut on top of a creamy cream cheese frosting.   

I had a large pack of desiccated coconut in the cupboard so my mind went to cake.  I decided to make a cake in the pan rather than a batch of muffins as it was a Sunday afternoon and I was in a cake mood.  Something that you could slice and eat with a fork.

coconut cake

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This low carb and gluten free coconut cake is very moist in texture. The Chief Taster was at first surprised that it was coconut flour due to the moistness of the cake.  He is still having a love affair with peanut flour and keeps requesting bakes made with it.  I bake one killer batch of muffins and I never hear the end of it.  There was also a killer roulade cake that is on the repeat request list too.   Sometimes you should feel sorry for the Chief Taster as I don’t bake the same thing again and again.  On one hand, he gets a variation of dishes and cakes each week and month.  On the downside, once he tastes something he loves, he might not see that again until I am in between recipe creating and just feel like baking.   I know, just pulls at your heart strings doesn’t it!

I baked the coconut cake in a square baking tin, as I wanted the cake to be sliced into two pieces and sandwiched together.  This was easier than finding two sandwich cake tins the same size.   Feel free to use another shape cake tin.

coconut cake

Slathered with a delicious cream cheese frosting then covered with desiccated coconut this is a gorgeous coconut cake that will be hard to stop at one piece.   Elegant enough for an afternoon tea, delicious enough to have for breakfast when you open the fridge at 7am and a piece is staring right at you!

 

4.45 from 20 votes
Coconut Cake with coconut cream cheese frosting
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A low carb cake for coconut lovers.

Course: Dessert
Cuisine: American
Keyword: coconut, easy cake recipe, gluten free low carb recipes
Servings: 8 Slices
Calories: 454 kcal
Author: Angela Coleby
Ingredients
Cake:
  • 1/2 Cup coconut flour
  • 2 teaspoons Grated cream coconut from a block (optional if you have it)
  • 4 tablespoons coconut milk
  • 5 eggs separated
  • 1/2 cup Erythritol or sugar subsitute
  • 1/2 cup Butter softened at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup desiccated coconut unsweetened
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Frosting:
  • 3 tablespoons coconut milk
  • 8 oz cream cheese softened at room temperature
  • 1/2 cup butter softened at room temperature
  • 2 tablespoons erythritol ground, preferable
Decoration:
  • 1/2 cup desiccated coconut unsweetened
Instructions
Make the Cake:
  1. Preheat the oven to 200C/400F degrees.
  2. Grease a square baking tin and line with parchment paper.

  3. In a bowl, beat the butter and erythritol together until combined.
  4. Add the egg yolks, vanilla extract and coconut milk and cream. Mix thoroughly.

  5. Add the coconut flour, salt and baking powder. Stir well.

  6. In a separate bowl, whisk the egg whites until stiff.

  7. Gently fold the egg whites into the cake batter.

  8. Pour into the cake tin and bake for 20 minutes until golden and firm.

  9. Remove from the oven and allow to cool.

To Make the Frosting:
  1. Beat the cream cheese, butter and erythritol together. Add the coconut milk to lightly thin out.

  2. Beat until smooth. You may want to use a hand blender to smooth any lumps out.

Assemble the cake:
  1. Place one half of the cake onto of a serving plate.

  2. Spoon frosting over the half evenly until covered.

  3. Place the other half on top.

  4. Cover the top and edges of the cake with the rest of the frosting.

  5. Sprinkle and press the desiccated coconut onto the frosting.

  6. Slice and serve!
Recipe Notes

Makes 8 slices

Nutritional Info per slice – 454 Calories, 43g Fat, 8g Protein, 12g Total Carbs, 5g Fibre, 7g Net Carbs

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition Facts
Coconut Cake with coconut cream cheese frosting
Amount Per Serving (1 slice)
Calories 454 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Total Carbohydrates 12g 4%
Dietary Fiber 5g 20%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.
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45 Comments

  • Reply
    Sophie
    November 1, 2018 at 1:56 am

    This is just what I’ve been looking for! I am really excited, but do you think I could substitute more coconut milk for some of the eggs in this? I just bought several kinds of coconut ingredients, because my kids and I love coconut everything! LOL I think I would make it often,if I didn’t have to use so many eggs each time. 🙂

    • Reply
      Angela Coleby
      November 2, 2018 at 10:17 am

      You can try and it should still work as coconut flour needs moisture!

  • Reply
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  • Reply
    Kelley
    September 22, 2018 at 12:07 am

    Just made this today and it’s great! I haven’t even made the frosting (that may have to wait until next time–and there will definitely be a next time!) For the sweetener I used the Lakanto monk fruit/erythritol blend product. I honestly think I could pass this off as a regular sugar and flour cake. So moist!

    • Reply
      Angela Coleby
      September 24, 2018 at 11:05 am

      Glad you enjoyed it!

  • Reply
    Hayley
    September 21, 2018 at 3:43 pm

    This looks and sounds delicious! Can I use coconut oil instead of butter?

    • Reply
      Angela Coleby
      September 24, 2018 at 11:05 am

      Yes you could!

  • Reply
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  • Reply
    Shirley King
    September 4, 2018 at 1:50 pm

    I made this a few months back, just getting around to telling y’all about it. It was in fact amazing and moist. We didn’t have a crumb left after family Supper night…( and I’m the only one doing low carb in the family).lol I will make this again and again! By far my favorite low carb cake ever:)

    • Reply
      Angela Coleby
      September 4, 2018 at 2:13 pm

      Thanks Shirley! This is one of my favourites too!

  • Reply
    Kate Lamb
    June 10, 2018 at 10:47 pm

    What is grated cream coconut from a block?

    • Reply
      Angela Coleby
      June 11, 2018 at 11:23 am

      It’s solid cream coconut.

  • Reply
    Kathy Hoogeboom
    April 20, 2018 at 12:20 pm

    In the directions it says to “add the coconut flour, salt and baking powder” I do not see salt in the list of ingredients. How much salt? I tried a 1/4 tsp and my cake deflated from out 3″ tall to about 1″ tall when cooled.

    • Reply
      Angela Coleby
      April 20, 2018 at 7:32 pm

      I usually use about 1/4 teaspoon

      • Reply
        Kathy Hoogeboom
        April 20, 2018 at 7:41 pm

        ty maybe you could update the recipe for those that follow after this.

  • Reply
    Raquel
    March 21, 2018 at 2:46 am

    Hello! I’ve been glued to your blog ever since I stumbled upon it. Your recipes look amazingly delicious. What incredible work as well as effort in all of these delectable recipes! I’m going to make your coconut cake tomorrow and was wondering which coconut milk you’re referring to. The Silk Coconut Milk that comes refrigerated in the carton or the caned coconut milk? Also, I live in Colorado – high altitude and dry as can be, no moisture- This will unfortunately play a factor in my baking… what are your thoughts? Should I lower the baking time? Add anything extra to the ingredients so that my cake comes out moist? I know it’s hard to advise if you’ve never lived and tried baking here. I will say that most of my low carb baking (using coconut & almond flour have been quite dry and super crumbly).
    Thank you in advance for reading this long email and for your advise🌲

    • Reply
      Angela Coleby
      March 21, 2018 at 2:51 pm

      Hi, I used coconut milk from the cab. I would add more liquid to your cake mixture for the high altitude and lower the baking temperature. Check half way through baking and increase the temperature if that does not work. Hope it works out for you!

      • Reply
        Raquel
        March 21, 2018 at 10:11 pm

        Thank you, this does help and hopefully it will work for me. Fingers crossed!

      • Reply
        Diane
        April 9, 2018 at 3:19 pm

        So you used the canned coconut milk?

        • Reply
          Angela Coleby
          April 10, 2018 at 7:47 am

          Yes I do.

  • Reply
    Heather
    March 19, 2018 at 4:30 pm

    Made this today. Have been KETO for about two months now but haven’t been able to be without some sweets and bread substitutes! This looked amazing! I can’t wait to try it! It looks beautiful! I did use the 8×8 baking dish, glass and cut it in half for a double layered cake! So excited!

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  • Reply
    Jen
    February 28, 2018 at 4:30 pm

    This cake was awesome! Reminds me of the Alton a brown cake I love so much! I used 1 heaping cup of freshly grated coconut on the top and sides of the cake. I did not put any inside the cake. I also used some homemade coconut extract in the cake and 1/4 t. of the strong coconut flavor from King Arthur Flour. It was so delicious! It was a bit on the thin side. I may try making it with two 8 in. rounds next time and doubling the cake recipe. I think cutting it into 20 pieces would keep it around the same amount of carbs and calories, but I will have to wait till the next time I make it. Thanks for this wonderful recipe!

    • Reply
      Angela Coleby
      February 28, 2018 at 6:54 pm

      So glad you enjoyed it Jen! You’ve made me want to bake this again!

  • Reply
    Jen
    February 25, 2018 at 10:13 pm

    Hello, can I use liquid coconut cream from the can? Also, when you say square tin, do you mean an 8×8 pan or a loaf pan? I would love to make it, but I want to put it in the correct size pan so it works.

    • Reply
      Angela Coleby
      February 26, 2018 at 11:04 am

      Hi, I used an 8×8 inch pan (my trusty brownie pan) and liquid cream from the can should be fine. Hope you enjoy the recipe as much as we did!

      • Reply
        Jen
        February 26, 2018 at 8:50 pm

        Thank you! Looks delicious and I can’t wait to try it!

        • Reply
          Angela Coleby
          February 28, 2018 at 11:55 am

          You are welcome!

  • Reply
    Gail
    February 23, 2018 at 10:49 pm

    Just made this cake it came out super moist An delish, I did add some coconut flavoring an toasted the coconut flakes a bit for the top and added an extra tbs of swerve to the filling, thanks for this recipe.

    • Reply
      Angela Coleby
      February 25, 2018 at 6:32 pm

      Thanks! It’s one of our favourites! love the toasted coconut flakes touch

  • Reply
    Sarah
    January 24, 2018 at 10:51 pm

    Do you think this would work the same if I didn’t use desiccated coconut or the grated coconut cream? I don’t have either.

    • Reply
      Angela Coleby
      January 25, 2018 at 1:51 pm

      It would be a bit less of a coconut cake. You could use coconut milk instead of the cream.

  • Reply
    karla
    November 14, 2017 at 2:17 am

    how much stevia in powder would be good to use since in the Netherlands is not easy to find the other one?

    • Reply
      Angela Coleby
      November 14, 2017 at 6:42 am

      I would estimate a couple of teaspoons but would add them one at a time and taste the mixture.

  • Reply
    Gracia Zanuttini
    May 13, 2017 at 5:32 pm

    Hi, if I want to make a bigger cake, can I just double the ingredients? Thanks!

    • Reply
      Angela Coleby
      May 13, 2017 at 5:33 pm

      Of course! Just allow a little more cooking time though.

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  • Reply
    Jen
    April 16, 2017 at 4:11 pm

    We made this for Easter – it was FABULOUS! Thank you so much for this recipe! I was so worried the cake would be dry due to the coconut flour, but it was delicious. Everyone raved about this cake. They had no idea it was gluten and sugar free. Thanks again!

    • Reply
      Angela Coleby
      April 16, 2017 at 5:14 pm

      You’ve made my day with your comments! I love it when no one can tell that it’s gluten free too!

  • Reply
    Sangeeta
    April 16, 2017 at 7:31 am

    Really enjoyed this cake, fantastic moist crumb texture! Despite the quantity of eggs, it didn’t taste ‘eggy’ as some low carb cakes do. Wasn’t sure how much salt to use in step 5 as I couldn’t see it in the ingredients list but I guessed 1/2 tsp which worked fine. The second day I spread it with some low carb raspberry chia seed jam and it was amazing!

    • Reply
      Angela Coleby
      April 16, 2017 at 9:07 am

      Glad you enjoyed it!

  • Reply
    Leona
    April 11, 2017 at 3:05 pm

    Could I use coconut butter for the grated cream coconut?

    • Reply
      Angela Coleby
      April 11, 2017 at 3:07 pm

      Can’t see why not!

  • Reply
    letmeknowsoon
    April 2, 2017 at 8:23 pm

    Wow, this looks delicious. I might have to give this a try. Olga

    • Reply
      Angela Coleby
      April 2, 2017 at 8:37 pm

      Hope you enjoy it!

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