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If you’re a fan of coconut, you’re in for a real treat. If you are intolerant to dairy, this is for you too. This dairy free keto coconut cake is super easy and quick to make. It’s soft, moist, flavorful and tastes divine. During baking, my whole house smelt heavenly with this pure coconut cake.

I like to use a square pan as it bakes much quicker so the top is not overly browned. But you can choose to use any other suitable pans. The only thing is if your pan is smaller and higher, then you need to bake it longer.

At less than 1 g net carb per serving (for coconut flour version), you can enjoy this coconut heaven guiltfree with a cup of coffee.

The recipe can be viewed and printed at this link;

[ Total servings = 25 ]
Per serving ;
Total Carbs = 1.7 g
Dietary Fiber = 0.8 g
Net Carb = 0.9 g
Calories = 73
Total Fat = 7 g
Protein = 1.3 g

[ Total servings = 25 ]
Per serving ;
Total Carbs = 4.5 g
Dietary Fiber = 2.1 g
Net Carb = 2.4 g
Calories = 153
Total Fat = 14.1 g
Protein = 4.3 g

Coconut Flour = 90 g / 3/4 cup [ OR Almond Flour = 360 g / 3 cups ]
Baking Powder = 12 g / 3 tsp
Baking Soda = 1/2 tsp (Optional)
Erythritol = 120 g / 0.6 cup (Note: This is mildly sweet so if you like it sweeter, you can go up to 150g. You can also use any keto friendly sweetener to taste)
Salt = 1/2 tsp
Unsweetened Shredded Coconut Flakes or Desiccated Coconut = 50 g / 1/2 cup (Plus additional 20 g for topping)

Eggs = 4 large (room temperature)
Coconut Oil = 60 ml / 1/4 cup
Coconut Cream or Milk = 240 ml / 1 cup
Vanilla Extract = 3 tsp

1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients (except the unsweetened shredded coconut flakes or desiccated coconut) until well combined.
3. Add all the wet ingredients and whisk until smooth.
4. Add the unsweetened shredded coconut flakes or desiccated coconut and fold until combined.
5. Pour the batter into a 7×7″ square pan greased and lined with parchment paper.
6. Spread evenly then sprinkle with the additional unsweetened shredded coconut flakes or desiccated coconut.
7. Bake for 30 mins or until cooked (test with a wooden skewer).
8. Once cooled, cut into 1 1/2″ squares. This recipe makes 25 x 1 1/2″ squares.
9. The cake can be stored at room temperature for 1 to 2 days in a cool and dry climate otherwise it’s better to refrigerate earlier. It actually tastes quite good when chilled.
10. The cake can be refrigerated up to 1 week and frozen for months.

1. The above nutrition info provided is just a guide. If you have a more accurate macros calculator, please refer to it.
2. If you are planning to publish any of my recipes or make a video of it for your own youtube channel, please let me know in advance and also provide necessary attributions. Thank you !

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