Keto Coconut Cake with Shredded Coconut
A classic coconut cake made with wheat flour and sugar lands at around 38 g of carbs per slice. This keto version swaps the flour for a blend of shredded coconut and coconut flour, bringing the intense coconut flavor down to 3 g net carbs per slice. Coconut milk in the batter keeps things moist, since almond-coconut flour mixes often turn dry. Add an optional white coconut-erythritol glaze for a Raffaello-style finish.
Key facts at a glance
- Prep time: approx. 15 minutes active, 40 minutes baking, makes 12 slices.
- Approx. 3 g net carbs and 23 g fat per slice.
- Ingredients: shredded coconut, coconut flour, eggs, butter, erythritol, coconut milk, vanilla, baking powder.
- Great with coffee or as a summer cake, keeps 4 days and freezes well.
Ingredients
The recipe makes 12 slices from a 25 cm loaf pan. A coffee-break portion is 1 slice (approx. 70 g).
| Amount | Ingredient | Note | ||
|---|---|---|---|---|
| Shredded coconut (unsweetened) | - | |||
| Coconut flour (unsweetened) | - | |||
| Eggs (medium, room temperature) | - | |||
| Butter (softened) | - | |||
| Erythritol (powdered) | - | |||
| Coconut milk (canned) | - | |||
| Vanilla extract | approx. 2 tsp | |||
| approx. 2 tsp | ||||
| Baking powder | - | |||
| Salt | - | |||
| Shredded coconut | for topping | |||
| for topping | ||||
Preparation
-
Prepare oven and pan
approx. 3 minutes180 g Shredded coconut (unsweetened) 80 g Coconut flour (unsweetened) 150 g Butter (softened) 200 ml Coconut milk (canned) 20 g Shredded coconut for topping Preheat the oven to 170 C (conventional). Grease a 25 cm loaf pan generously with butter or line it with parchment, since coconut sticks more than almond flour.
-
Mix the batter
approx. 7 minutes5 piece Eggs (medium, room temperature) 120 g Erythritol (powdered) 10 ml Vanilla extract approx. 2 tsp 2 tsp Baking powder 1 pinch Salt In a large bowl, beat the softened butter (150 g) and powdered erythritol (120 g) with a hand mixer for 3 minutes until creamy. Beat in the eggs (5, room temperature) one at a time, working each egg in for 30 seconds. Add coconut milk (200 ml, well stirred since the coconut fat settles on top) and vanilla (2 tsp). Fold in shredded coconut (180 g), coconut flour (80 g), baking powder (2 tsp) and salt.
-
Let the batter rest
5 minutesLet the batter rest for 5 minutes, since coconut flour absorbs liquid slowly and the rest produces a better baked texture. If the batter feels too stiff after 5 minutes, stir in 2-3 tbsp more coconut milk.
-
Bake
approx. 40 minutesTransfer the batter to the loaf pan, smooth the top and sprinkle with shredded coconut (20 g). Bake on the middle rack for 40 minutes. Toothpick test after 35 minutes in the center: moist crumbs = done. If the surface browns too fast (shredded coconut darkens quickly), tent with foil for the last 10 minutes.
-
Cool down
approx. 75 minutes (waiting time)Take the pan out of the oven and let it rest for 15 minutes. Lift the cake out carefully using the parchment overhang (coconut cake breaks more easily than almond-flour cake) and cool fully on a wire rack (about 1 hour). It tastes even better the next day.
You did it! Enjoy every delicious bite.
Which tips help with keto coconut cake?
- Use only unsweetened shredded coconut and unsweetened coconut flour, as standard baking-aisle shreds are often sugared (check the label).
- Use canned coconut milk, not the carton version, since canned coconut milk has a higher fat content and no sugar.
- Let the batter rest for 5 minutes before baking, as coconut flour absorbs slowly and gives a better final crumb.
- Grease the loaf pan well with butter or line it with parchment, since coconut sticks more than almond flour.
- Toothpick test after 35 minutes: coconut-flour batters brown quickly on the outside but should still be slightly moist inside.
Why this coconut cake works on keto
Coconut is an ideal keto ingredient: unsweetened shredded coconut has just 7 g net carbs per 100 g, plus 65 g fat (mostly MCT fats) and 7 g protein. Coconut flour is even lower in carbs (10 g net carbs and 19 g protein per 100 g) but absorbs a lot of liquid. A 70 % shredded coconut + 30 % coconut flour mix is the sweet spot: intense flavor from the shreds, structure from the flour. Coconut milk (5 g carbs per 100 g) adds the moisture that a pure coconut-flour cake otherwise lacks. Erythritol fully replaces the sugar. MCT fats from coconut are preferentially metabolized on keto and may even support ketone production. The result: 3 g net carbs and 23 g fat per slice.
Source: USDA FoodData Central, Coconut meat, dried, unsweetened , FDDB nutrition database
Coconut flour: pros and cons
Coconut flour is extremely low in carbs (10 g net carbs per 100 g) and high in protein (19 g per 100 g), but it absorbs roughly 4 times more liquid than almond flour. Rule of thumb: 1/4 cup of coconut flour replaces 1 cup of wheat flour, with double the eggs. Pure coconut-flour cakes often turn out dry and dense. Blending it with shredded coconut as in this recipe avoids the issue: the shreds add volume and structure, the flour binds. Important: buy unsweetened shredded coconut and unsweetened coconut flour, since some baking mixes contain sugar.
Coconut milk keeps the cake moist
Canned coconut milk (60 % coconut content, unsweetened) has about 5 g carbs and 21 g fat per 100 g. In this recipe, 200 ml of coconut milk across 12 slices equals 1 g carbs per slice while adding plenty of moisture. Important: use canned coconut milk (the creamy part), not coconut drink from a carton (too watery and often sweetened). If you do not want to open a can, substitute 100 ml cream + 100 ml water + 1 tbsp coconut butter.
How do I serve and vary the coconut cake?
Coconut cake tastes even better the next day because the coconut shreds keep absorbing moisture. From experience: on day one the crumb is slightly crunchy from the shreds; from day two on it turns soft and moist. With an espresso or a glass of unsweetened coconut water it makes a tropical afternoon treat. Optionally serve with strawberry or mango mousse as a summer dessert.
Meal prep: storage and freezing
Keeps 2 days at room temperature and up to 4 days in the fridge wrapped in foil. Freezing: whole cake or individual slices keep up to 2 months. Coconut cake freezes especially well because the coconut fat solidifies in the cold and locks in moisture, so the texture stays close to fresh. Thaw overnight in the fridge or microwave each slice for 30 seconds. Freeze WITHOUT the glaze, otherwise it turns grainy.
Variations: Raffaello-style, choco-coconut, pineapple-coconut
Raffaello-style: pour a white coconut glaze made from 60 g powdered erythritol + 30 ml coconut milk over the cooled cake, coat the entire surface with shredded coconut, and place 12 whole almonds as centers, +0.5 g carbs per slice for that Raffaello look. Choco-coconut: fold 30 g chopped 85 % dark chocolate into the batter and use a chocolate glaze instead of the white one. Pineapple note: add 1 tsp natural pineapple flavoring + 30 g dried, unsweetened pineapple to the batter for a pina colada vibe, +0.5 g carbs.
Nutrition values
| Nutrient | Per 100 g | Per slice (approx. 70 g) | Keto context |
|---|---|---|---|
| Calories | approx. 360 kcal | approx. 250 kcal | Satiating; main energy from coconut fat (MCT) and butter. |
| Satiating; main energy from coconut fat (MCT) and butter. | |||
| Fat | approx. 33 g | approx. 23 g | High MCT share from coconut, preferentially burned on keto. |
| High MCT share from coconut, preferentially burned on keto. | |||
| Net carbs | approx. 4 g | approx. 3 g | Very low thanks to shredded coconut (7 g carbs/100 g) and coconut flour (10 g). |
| Very low thanks to shredded coconut (7 g carbs/100 g) and coconut flour (10 g). | |||
| Sugar | approx. 2 g | approx. 1.4 g | Natural sugar from coconut and coconut milk; no added sugar. |
| Natural sugar from coconut and coconut milk; no added sugar. | |||
| Protein | approx. 8 g | approx. 6 g | Moderate; eggs, coconut flour and shreds provide protein. |
| Moderate; eggs, coconut flour and shreds provide protein. | |||
| Salt | approx. 0.2 g | approx. 0.15 g | Low; pinch of salt and baking powder. |
| Low; pinch of salt and baking powder. | |||
Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.
FAQ
Can I use only coconut flour instead of the blend?
Possible, but the cake will be denser and less coconut-forward in flavor. Pure coconut flour absorbs a lot of liquid, so you would need 8 eggs instead of 5 and at least 300 ml of coconut milk. The texture turns tighter and more egg-heavy, almost like a pancake in cake form. The shred-and-flour blend in the original recipe tastes noticeably better.
Does the cake really taste like coconut?
Yes, very intensely. The combination of shredded coconut (texture and aroma), coconut flour (powdered aroma) and coconut milk (moisture and tropical note) produces a fully developed coconut flavor. If you prefer a more subtle coconut taste, swap 50 g of shredded coconut for 50 g of almond flour for a milder result.
Are MCT fats from coconut really beneficial on keto?
Yes. Studies show that MCTs (medium chain triglycerides) in coconut oil go straight to the liver and are converted to ketone bodies faster than other fats. Shredded coconut and coconut milk contain about 60 to 65 % MCT. For keto beginners, MCTs can speed up adaptation. However, too much MCT at once can cause GI discomfort, so 1 slice per day is well within a safe range.
How long does the cake keep?
Two days at room temperature, up to 4 days in the fridge wrapped in foil, and 2 months in the freezer (without glaze). Tip: wrap individual slices in cling film and freeze them, then take one slice at a time when you need it, perfect for single-person households. Compared to almond-flour cakes, coconut cake stays moist for noticeably longer.