Sugar Free Coconut Cake with Coconut Flour
A soft almond and coconut flour cake with coconut cream cheese frosting and toasted coconut. Layer cake, sheet cake, cake roll or cupcakes.
- No added sugar
- Coconut flour
- Cake roll option
- Gluten free
This sugar free coconut cake gets its flavor from four kinds of coconut: flour, milk, oil and toasted shreds. Almond flour keeps the crumb soft, and a little coconut flour gives it structure. It can be baked as layers, a sheet cake, a cake roll or cupcakes.
Quick answer
A sugar free coconut cake uses 2 cups almond flour, ½ cup coconut flour and 1 cup granulated erythritol or monk fruit blend, with 4 eggs, coconut milk and coconut oil. Bake at 350°F for 28 to 32 minutes, cool fully, then cover with coconut cream cheese frosting and toasted coconut.
Coconut inside and out.
Why This Sugar Free Coconut Cake Works
Two flours
Almond flour for a tender crumb, coconut flour for structure. Neither works as well alone.
Coconut milk and oil
They add moisture and flavor without any dairy in the cake.
A rest before baking
Five minutes lets the coconut flour absorb liquid, so the cake is not gritty.
Lime zest
A small amount makes the coconut taste brighter.
Ingredients
Use canned coconut milk, not the carton kind.
| Ingredient | Why | Swap |
|---|---|---|
| IngredientAlmond flour | WhySoft, moist crumb | SwapSunflower seed flour for nut free |
| IngredientCoconut flour | WhyStructure and coconut flavor | SwapNo direct swap; it is very absorbent |
| IngredientGranulated sweetener | WhySweetness without sugar | SwapAllulose, same amount |
| IngredientCanned coconut milk | WhyMoisture and richness | SwapCoconut cream, thinned |
| IngredientCoconut oil | WhyFat and flavor | SwapMelted butter |
| IngredientCoconut flavoring | WhyBoosts the coconut taste | SwapLeave out for a milder cake |
| IngredientCream cheese and butter | WhyThe frosting | SwapDairy-free versions |
Sugar Free Coconut Cake Recipe
The card is set for three 8-inch layers. Tap a different pan if needed.
Sugar Free Coconut Cake
An almond and coconut flour cake with coconut cream cheese frosting. Tap a pan and every amount updates.
Pan
Ingredients
Sugar free coconut cake
- 2 cups2 cups1 cup1 cup fine blanched almond flour
- ½ cup½ cup¼ cup¼ cup coconut flour, sifted
- 1 cup1 cup½ cup½ cup granulated erythritol or monk fruit blend
- 1 tsp1 tsp½ tsp½ tsp baking powder
- ½ tsp½ tsp¼ tsp¼ tsp baking soda
- ¼ tsp¼ tsp⅛ tsp⅛ tsp fine sea salt
- 4422 large eggs, at room temperature
- ½ cup½ cup¼ cup¼ cup canned full-fat coconut milk
- ⅓ cup⅓ cup2½ tbsp2½ tbsp coconut oil, melted and cooled
- 1 tsp1 tsp½ tsp½ tsp alcohol-free vanilla
- 1 tsp1 tsp½ tsp½ tsp alcohol-free coconut flavoring
- 1 tbsp1 tbsp1½ tsp1½ tsp fresh lime zest
- 1 cup1 cup½ cup½ cup unsweetened shredded coconut, toasted
- 8 oz8 oz4 oz4 oz FROSTING: full-fat cream cheese, softened
- ½ cup½ cup¼ cup¼ cup FROSTING: unsalted butter, softened
- 1½ cups1½ cups¾ cup¾ cup FROSTING: powdered erythritol, sifted
- 3 tbsp3 tbsp1½ tbsp1½ tbsp FROSTING: coconut milk
- 1 tsp1 tsp½ tsp½ tsp FROSTING: alcohol-free coconut flavoring
Sift the coconut flour and the powdered sweetener. Both clump, and the lumps do not bake or beat out.
Instructions
Prepare the pans
Heat the oven to 350°F (175°C). Grease the pans and line the bottoms with parchment.
Mix the dry ingredients
Whisk the almond flour, coconut flour, sweetener, baking powder, baking soda and salt until no lumps remain.
Mix the wet ingredients
In a second bowl, beat the eggs, coconut milk, melted coconut oil, vanilla, coconut flavoring and lime zest until smooth.
Combine
Pour the wet ingredients into the dry and fold with a spatula until just combined. Rest the batter 5 minutes so the coconut flour can absorb liquid.
Bake
Divide the batter between the pans and smooth the tops. Bake until golden and a toothpick comes out clean: 28 to 32 minutes for 8-inch layers.
Cool
Cool in the pans for 10 minutes, then turn out onto a rack and cool completely. These layers are delicate while warm.
Make the frosting
Beat the cream cheese and butter on medium-high for 3 minutes, until pale and fluffy. Add the powdered sweetener half a cup at a time, then the coconut milk and coconut flavoring.
Assemble
Stack the layers with frosting between them, frost the top and sides, and press the toasted coconut all over the outside. Chill 30 minutes before slicing.
Tools for Sugar Free Coconut Cake
Matching pans and a few tools for neat layers.
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Sugar Free Coconut Cake Roll with Coconut Flour
Roll it while it is still warm.
A cake roll needs a thinner, more flexible sponge than a layer cake, so it uses more eggs and only coconut flour.
Whip the whites
Beat 6 egg whites to stiff peaks.
Mix the base
Beat 6 egg yolks with ⅓ cup powdered sweetener until pale. Stir in ¼ cup coconut flour, 1 tsp baking powder, 2 tbsp melted coconut oil and 1 tsp vanilla.
Fold and bake
Fold in the whites in three additions. Spread in a parchment-lined 10×15 inch pan and bake at 350°F for 12 to 14 minutes.
Roll warm
Turn out onto a clean towel dusted with powdered sweetener, peel off the parchment and roll up with the towel. Cool completely.
Fill and re-roll
Unroll, spread with half a batch of the coconut cream cheese frosting, roll up and chill 1 hour. Coat with toasted coconut.
Which Sweetener to Use
| Sweetener | In the cake | In the frosting |
|---|---|---|
| SweetenerErythritol and monk fruit blend | In the cakeBakes well, measures like sugar | In the frostingUse the powdered form |
| SweetenerAllulose | In the cakeSoft, moist crumb; browns faster | In the frostingStays smooth, no cooling taste |
| SweetenerPlain erythritol | In the cakeWorks; slight cooling taste | In the frostingCan turn gritty when cold |
| SweetenerStevia alone | In the cakeNot recommended; no bulk | In the frostingNot recommended |
Tips for the Best Results
Room temperature eggs
Cold eggs make the coconut oil seize into lumps.
Measure coconut flour level
A packed cup makes a dry cake.
Do not overbake
Almond flour cakes go from done to dry quickly.
Cool completely
Warm layers break and melt the frosting.
Chill before slicing
Thirty minutes firms the frosting for clean cuts.
Variations
Toasted coconut hides any uneven frosting.
Tap one:
Coconut Cloud Cake
Separate the eggs. Whip the whites to soft peaks and fold them into the batter last. Top with whipped cream sweetened with powdered sweetener and plenty of coconut. Lighter and fluffier.
Coconut Lime
Double the lime zest and add 1 tbsp lime juice to the frosting.
Pineapple Filling
Spread a thin layer of well-drained unsweetened crushed pineapple between the layers.
Chocolate Coconut
Replace ¼ cup of the almond flour with ¼ cup unsweetened cocoa powder.
Dairy Free
Frost with chilled coconut cream whipped with powdered sweetener.
Bundt Cake
Bake the full batter in a well-greased bundt pan for 40 to 45 minutes and drizzle with thinned frosting.
Storage
| What | How | Keeps |
|---|---|---|
| WhatRefrigerator | HowCovered or in a cake carrier | KeepsUp to 5 days |
| WhatFreezer | HowUnfrosted layers, wrapped twice | KeepsUp to 3 months |
| WhatServing | HowOut of the refrigerator 20 minutes before slicing | KeepsSofter frosting and crumb |
| WhatMake ahead | HowBake layers a day ahead; frost on the day | Keeps1 day |
Sugar Free Coconut Cake: FAQs
Can you make a sugar free coconut cake with coconut flour?
Yes. This recipe uses a blend of almond flour and coconut flour. Coconut flour alone is very absorbent and makes a dry cake, so it works best as about one fifth of the total flour, as it is here.
How do you make a sugar free coconut cake roll?
Use a thin, flexible sponge: beat 6 separated eggs with 1/3 cup powdered sweetener, 1/4 cup coconut flour, 1 teaspoon baking powder and 2 tablespoons melted coconut oil. Bake in a lined 10×15 inch pan at 350°F for 12 to 14 minutes, roll it up warm in a towel, cool, then unroll, fill with the coconut cream cheese frosting and roll again.
What is a sugar free coconut cloud cake?
A lighter, fluffier version of coconut cake. The eggs are separated, the whites are whipped and folded into the batter, and the cake is finished with whipped cream and coconut instead of a dense frosting.
What is the best sweetener for a sugar free coconut cake?
A granulated erythritol and monk fruit blend or allulose for the cake, and a powdered version for the frosting. Granulated sweetener in frosting stays gritty.
Why is my sugar free cake dry?
Usually too much coconut flour or too long in the oven. Measure coconut flour level, never packed, and take the cake out when a toothpick has a few moist crumbs.
Can you make it without almond flour?
For a nut-free cake, use sunflower seed flour in the same amount. Do not replace almond flour with more coconut flour one for one, since coconut flour absorbs about three times as much liquid.
Can you use coconut cream instead of coconut milk?
Yes. Coconut cream makes a slightly richer crumb. Thin it with a tablespoon of water if it is very thick.
Can you make this cake dairy free?
The cake itself has no dairy. For the frosting, use a dairy-free cream cheese and a plant-based butter, or top the cake with whipped coconut cream.
Can you make sugar free coconut cupcakes?
Yes. Half the recipe makes 12 cupcakes. Bake at 350°F for 18 to 22 minutes.
How do you toast shredded coconut?
Spread it on a baking sheet and bake at 325°F for 5 to 8 minutes, stirring every 2 minutes, until golden. It burns quickly, so stay close.
How do you store sugar free coconut cake?
Covered in the refrigerator for up to 5 days. Bring slices to room temperature for 20 minutes before serving, since the frosting firms up when cold.
Can you freeze it?
Yes. Freeze unfrosted layers, well wrapped, for up to 3 months. Thaw in the wrapping, then frost.
Why does the frosting taste cool or minty?
Erythritol has a slight cooling effect. A blend with monk fruit, or powdered allulose, reduces it.
More Sugar Free Cakes
The same approach in other flavors.
Almond flour for softness, coconut flour for structure.
Pin this sugar free coconut cake for the next celebration.