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Keto Coconut Cake
Keto Coconut Cake

Keto Coconut Cake
This Keto Coconut Cake is a delightful low-carb dessert that’s perfect for special occasions. It’s moist, fluffy, and full of coconut flavor, making it a favorite for anyone following a keto diet.
Keto Coconut Cake
Source
Ingredients:
1
Servings
  • 5
    item
     large egg whites
  • 120
    ml
     coconut milk
  • 2
    tsp
     vanilla extract
  • 720
    ml
     almond flour
  • 1680
    ml
     erythritol
  • 20.5
    tsp
     baking powder
  • 0.5
    tsp
     salt
  • 2
    item
     unsalted butter (8 ounces), at warm room temperature
  • 240
    ml
     unsweetened coconut milk
  • 2520
    ml
     sweetened coconut
  • 120
    ml
     coconut milk and vanilla extract to the egg whites, whisking to mix well. set aside
  • 2
    item
     and 1/3 cups erythritol
  • 2520
    ml
     sweetened coconut, for decorating the cake
Keto Coconut Cake
Instructions:
  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Prepare Pans: Grease the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and grease the circle.
  3. Add Butter and Coconut Milk: Add the butter and 1 cup of unsweetened coconut milk to the dry ingredients. Beat on low speed until combined, then increase to medium speed and beat until light and fluffy, about 2 minutes.
  4. Add Egg White Mixture: Gradually add the egg white mixture in 2 or 3 batches, scraping down the sides of the bowl after each addition.
  5. Divide Batter: Divide the batter evenly among the prepared pans.
  6. Bake: Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cakes: Let the cakes cool in the pans for about 10 minutes, then remove them and place them on a wire rack to cool completely.
  8. First Layer: Place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of buttercream, spreading evenly to the edge of the cake. Sprinkle half a cup of grated coconut on top.
  9. Repeat Layers: Add the second layer and repeat the process. Place the final layer of cake on top and frost the top and sides of the cake with the remaining buttercream.
  10. Prepare Coconut: Spread the remaining 1 1/2 cups of shredded coconut on a large baking sheet.
  11. Press Coconut: Hold the cake in the palm of one hand over the tray and use your other hand to scoop up the coconut, pressing it into the sides of the cake. Continue until the edges of the cake are covered. Place the cake on a serving plate and sprinkle the remaining coconut on top.
  12. Refrigerate: Refrigerate the cake for at least an hour to allow the icing to firm up slightly.
  13. This Keto Coconut Cake is a delicious and beautiful dessert that will impress your guests. It’s perfect for birthdays, holidays, or any time you want a special treat. Enjoy your homemade keto coconut cake!
  14. Preheat the oven to 350°F. Grease the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and grease the circle.
  15. In a bowl, lightly beat the egg whites. Add 1/2 cup of coconut milk and vanilla extract, whisking to mix well; set aside.
  16. In a large mixer bowl, combine almond flour, erythritol, baking powder, and salt. Beat the dry ingredients on low speed to break up any lumps. Add the butter and coconut milk on low speed and beat until combined. Increase the speed to medium and beat until light and fluffy, about 2 minutes.
  17. To assemble the cake, place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of buttercream, spreading evenly to the edge of the cake. Sprinkle half a cup of grated coconut on top. Add the second layer and repeat the process. Place the final layer of cake on top and frost the top and sides of the cake with the remaining buttercream.
  18. Preheat the oven to 350F degrees. Grease the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and grease the circle.
  19. Place the egg whites in a bowl and beat lightly. Add ½ cup milk and vanilla and whisk to mix well; set aside.
  20. In a large mixer bowl, combine flour, erythritol, baking powder, and salt. With the mixer on low, beat the dry ingredients well to break up any lumps. Add the butter and coconut milk on low speed and beat to combine. Increase the speed to medium and beat until light and fluffy, about 2 minutes.
  21. Add the egg white mixture in 2 or 3 batches, scraping down the sides of the bowl after each addition. Divide the dough into the pans.
  22. Bake for 30 minutes or until cake frosting inserted into center comes out clean. Let the cakes cool in their molds for about 10 minutes. Then remove the cakes and place them on a wire rack to cool completely.
  23. Place the remaining 1 ½ cups of shredded coconut on a large baking sheet. Take the cake and hold it in the palm of one hand over the tray. Using your other hand, scoop up the coconut and press it into the sides of the cake. Continue this process until the edges of the cake are covered. Place the cake on a serving plate and sprinkle the remaining coconut on top. Refrigerate the cake for at least an hour to allow the icing to harden slightly.
  • 5
    item
     large egg whites
  • 120
    ml
     coconut milk
  • 2
    tsp
     vanilla extract
  • 720
    ml
     almond flour
  • 1680
    ml
     erythritol
  • 20.5
    tsp
     baking powder
  • 0.5
    tsp
     salt
  • 2
    item
     unsalted butter (8 ounces), at warm room temperature
  • 240
    ml
     unsweetened coconut milk
  • 2520
    ml
     sweetened coconut
  • 120
    ml
     coconut milk and vanilla extract to the egg whites, whisking to mix well. set aside
  • 2
    item
     and 1/3 cups erythritol
  • 2520
    ml
     sweetened coconut, for decorating the cake
1
Servings
0

Preheat Oven: Preheat your oven to 350°F (175°C).

Prepare Pans: Grease the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and grease the circle.

Add Butter and Coconut Milk: Add the butter and 1 cup of unsweetened coconut milk to the dry ingredients. Beat on low speed until combined, then increase to medium speed and beat until light and fluffy, about 2 minutes.

Add Egg White Mixture: Gradually add the egg white mixture in 2 or 3 batches, scraping down the sides of the bowl after each addition.

Divide Batter: Divide the batter evenly among the prepared pans.

Bake: Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool Cakes: Let the cakes cool in the pans for about 10 minutes, then remove them and place them on a wire rack to cool completely.

First Layer: Place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of buttercream, spreading evenly to the edge of the cake. Sprinkle half a cup of grated coconut on top.

Repeat Layers: Add the second layer and repeat the process. Place the final layer of cake on top and frost the top and sides of the cake with the remaining buttercream.

Prepare Coconut: Spread the remaining 1 1/2 cups of shredded coconut on a large baking sheet.

Press Coconut: Hold the cake in the palm of one hand over the tray and use your other hand to scoop up the coconut, pressing it into the sides of the cake. Continue until the edges of the cake are covered. Place the cake on a serving plate and sprinkle the remaining coconut on top.

Refrigerate: Refrigerate the cake for at least an hour to allow the icing to firm up slightly.

This Keto Coconut Cake is a delicious and beautiful dessert that will impress your guests. It’s perfect for birthdays, holidays, or any time you want a special treat. Enjoy your homemade keto coconut cake!

Preheat the oven to 350°F. Grease the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and grease the circle.

In a bowl, lightly beat the egg whites. Add 1/2 cup of coconut milk and vanilla extract, whisking to mix well; set aside.

In a large mixer bowl, combine almond flour, erythritol, baking powder, and salt. Beat the dry ingredients on low speed to break up any lumps. Add the butter and coconut milk on low speed and beat until combined. Increase the speed to medium and beat until light and fluffy, about 2 minutes.

To assemble the cake, place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of buttercream, spreading evenly to the edge of the cake. Sprinkle half a cup of grated coconut on top. Add the second layer and repeat the process. Place the final layer of cake on top and frost the top and sides of the cake with the remaining buttercream.

Preheat the oven to 350F degrees. Grease the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and grease the circle.

Place the egg whites in a bowl and beat lightly. Add ½ cup milk and vanilla and whisk to mix well; set aside.

In a large mixer bowl, combine flour, erythritol, baking powder, and salt. With the mixer on low, beat the dry ingredients well to break up any lumps. Add the butter and coconut milk on low speed and beat to combine. Increase the speed to medium and beat until light and fluffy, about 2 minutes.

Add the egg white mixture in 2 or 3 batches, scraping down the sides of the bowl after each addition. Divide the dough into the pans.

Bake for 30 minutes or until cake frosting inserted into center comes out clean. Let the cakes cool in their molds for about 10 minutes. Then remove the cakes and place them on a wire rack to cool completely.

Place the remaining 1 ½ cups of shredded coconut on a large baking sheet. Take the cake and hold it in the palm of one hand over the tray. Using your other hand, scoop up the coconut and press it into the sides of the cake. Continue this process until the edges of the cake are covered. Place the cake on a serving plate and sprinkle the remaining coconut on top. Refrigerate the cake for at least an hour to allow the icing to harden slightly.

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