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GET IT NOWThe Coconut Cake To Make When You Want To Impress
I’ll be honest, I usually prefer almond flour for baking, but I know it’s not for everyone. I made this coconut cake after many of you asked me for a nut-free cake option. It turned out to be amazing for so many other reasons:
- Bright coconut flavor in every bite – If you love my coconut cream pie, this coconut cake has that same creamy, toasty flavor, in the form of a buttery crumb cake instead of a creamy pie. I made sure the coconut actually shines here, so unlike some recipes, mine uses actual coconut flour — not just all-purpose flour with coconut flour. That means it’s naturally gluten free, too.
- Rich and moist, never dense – Coconut flour recipes can be tricky and can easily dry out, because this flour absorbs moisture like a sponge. This one bakes up super tender, thanks to the sweetener I use and a couple special wet ingredients that lock in moisture.
- Perfect for celebrations, or just because – I’ve served this at birthdays, Mother’s Day, and other family gatherings, but it’s just as good with an afternoon coffee.
Truly, this is the best coconut cake recipe I’ve ever tried. If you’re ready for a soft, coconut-filled dessert that’s sure to impress, this is the one. Make it with me!
“This recipe is easy and oh so delicious! Truly decadent and satisfying. My friends couldn’t believe it was sugar free! I’ve made it three times now, so I’ve almost memorized it! I love using the springform pans and being able to bake both layers at the same time. If you like coconut, this cake is for you!”
-Dottie
Ingredients & Substitutions
Here I explain the best ingredients for my coconut cake recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Coconut Flour – I use my Wholesome Yum Coconut Flour for its superfine texture and right level of moisture, because some brands absorb too much or too little. Because coconut flour absorbs a lot of moisture, it’s not interchangeable with other flours, and even different brands can affect the texture.
- Besti Monk Fruit Allulose Blend – This granulated sweetener tastes just like sugar with no aftertaste, but the most important part is that it keeps the cake moist. If you choose another sweetener, check my sweetener conversion chart for accurate amount, but know that the result will be more dry. The only one that will turn out the same is plain allulose.
- Coconut Milk Beverage – Use the pourable kind from a carton, not canned coconut milk. The canned version is too thick. Unsweetened almond milk , hemp milk, or regular milk works too, but I prefer coconut milk since it’s a coconut cake.
- Unsalted Butter – For richness and flavor. Just make sure it’s softened, so it creams easily with the sweetener. If you need a dairy-free option, butter-flavored coconut oil is the closest swap.
- Eggs – Flax eggs may work as a substitute, but I don’t usually recommend replacing this many eggs with them, as it’s tough to get the same level of structure. Let me know how it goes if you try!
- Sour Cream – My secret ingredient to lock in moisture! Plain Greek yogurt or dairy-free coconut yogurt make good alternatives.
- Vanilla Extract – Just a splash makes the whole cake taste warmer and richer. If you want more coconut flavor, swap with coconut extract instead.
- Baking Powder – Coconut flour cake won’t rise as much as a regular one with white flour, but baking powder still helps. Make sure it’s fresh, or it won’t work well.
- Buttercream Frosting – I make my own sugar free buttercream frosting and scale it to 18 servings, so there’s plenty for this cake. You can also use my cream cheese frosting recipe and add a splash of coconut extract for a coconut cream cheese frosting.
- Unsweetened Coconut Flakes – Optional, but I love them sprinkled all over the cake. They add texture and look so pretty. You can also use shredded coconut if you prefer.
- Sea Salt – To bring out the sweetness.
How To Make Coconut Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cream the butter and Besti. In a large mixing bowl, use a hand mixer to beat them together until light and fluffy.
- Add the wet ingredients. Beat in the eggs one at a time, then mix in the coconut milk, sour cream, and vanilla.
- Add the dry ingredients. Beat in the coconut flour, baking powder, and salt on low speed, until smooth. Scrape the sides of the bowl as needed.
- Bake the layers. Divide the mixture between two 9-inch cake pans lined with parchment paper, and smooth the tops. (I lined up the sides in my pictures below, but it usually works fine when I just line the bottom using these parchment paper rounds.)
- Bake the cakes. They’re ready when a toothpick inserted in the center comes out clean and the top is golden brown. Let the layers cool completely before removing from the pans.
- Frost the cake. Place one layer on a wire rack or cake stand, and frost the top. Add the second cake on top and frost both the side of the cake and the top of the cake. I like to keep the frosting light, so the coconut flavor shines.
- Optional: Finish with toasted coconut. Toast the coconut flakes in a skillet until golden. Press them onto the outside of the cake. I added some currants and raspberries on my coconut cake for a pretty garnish!
My Tips For The Best Texture
- Use room-temperature ingredients. They blend more smoothly, and prevent your creamed butter from solidifying.
- Shortcuts to warm your ingredients quickly: For the butter, fill a stainless steel bowl with boiling water and let it sit to warm up. Empty, dry, and place upside down over your stick of butter on a plate, which will soften it fast. For the eggs, I just place them in a bowl of warm water.
- Measure the coconut flour carefully. It soaks up a lot of moisture, so even a little extra can make the cake dense. I spoon it into the cup and level it off instead of scooping straight from the bag.
- I recommend using springform pans for this coconut cake recipe. They make releasing the layers so much easier, and keep the edges clean. These are the ones I use.
- Let the cake cool completely before frosting. Not only does this set the texture, the frosting will melt if you apply it when it’s still warm.
- I recommend a thin layer of frosting. This cake is already very rich, so a little goes a long way.
Coconut Flour Cake (Super Moist)
My easy coconut cake recipe is super moist, naturally sweetened, and packed with coconut flavor. Perfect for any special occasion!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (176 degrees C). Line the bottom of two 9-inch springform pans with parchment paper.
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In a large bowl, use a hand mixer at medium speed to beat together the butter and Besti sweetener for 3 minutes, until light in color and fluffy.
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Beat in the eggs, one at a time. Beat in the coconut milk, sour cream, and vanilla extract.
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Beat in the coconut flour, baking powder, and salt, until the batter is smooth.
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Divide the dough among the two lined cake pans and smooth the tops with a spatula. Bake for about 20 minutes, swapping the pan oven positions halfway through if needed, until an inserted toothpick comes out clean. Let coconut flour cake layers cool completely in the pans before removing.
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Make the keto buttercream frosting according to the instructions here. Before you begin, adjust the amount on the recipe card to 18 servings. This will make the 3 1/2 cups needed to frost the cake.
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Place one layer of cake onto a cake stand. Frost the top with 3/4 cup frosting. Place the second layer of cake on top and frost it with another 3/4 cup frosting. Finally, frost the sides with the remaining frosting.
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Optional Step: Add the coconut flakes to a large skillet over medium heat and toast for about 2 minutes, until golden. Add the toasted coconut to the top and sides of the frosted cake.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of entire cake
- Tips: Check out my recipe tips above to help you get the best texture in your coconut cake.
- Storage & meal prep: You can keep the entire cake in the fridge using a cake holder, or individual slices in an airtight container. It’s best within 2-3 days, but will last up to 5 days.
- Freeze: Freeze uncovered until solid, then wrap tightly in plastic wrap. Thaw in the refrigerator. I usually uncover it so that the wrap doesn’t stick to the frosting as it thaws.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Cake
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49 Comments
Anna Churgai
1I made the coconut cake and buttercream icing last night. I didn’t have springform pans so I used a 9 x 13-inch pan lined with parchment paper. I cut the cake in half to make 2 layers after it cooled. I iced it and added coconut flakes. I refrigerated it overnight. Today I cut 14 generous slices and froze 13 of them. I ate a slice and was very impressed: just the right sweetness and heaviness, and very moist. A real treat!
Carrie
0My mom is a coconut lover so I made this cake for her birthday. It turned out beautifully even though I’m no professional and she was totally wowed! Oh and it was absolutely delicious too. I never mentioned to her that it was made without refined sugar and she didn’t notice. Everyone that had some loved it!
Wholesome Yum D
0I love that you made it for your mom’s birthday, Carrie! And the fact that she was wowed (without even realizing it was made without refined sugar!) is the best compliment. So glad it turned out beautifully and that everyone loved it!
Diane
0So I made this coconut flour cake, minus the coconut flakes, made the cake the vanilla flavor and the butter cream frosting lemon (with some lemon gratings on top) It is wonderful!!! Will definitely make it again. Found some plant based heavy cream (non dairy) at Walmart, as also the creamery butter called Myokito. Only thing bad was the only confec sweetner I had was Erythritol, and up, did a number on me. So, going to be getting monkfruit allulose powdered to use from now on. Love the cake! obviously it didn’t rise much at all, but it was still good, moist, & so tasty! Thank you
jacc1023
0Can I substitute olive oil in place of the butter for this coconut cake?
Maya | Wholesome Yum
0I haven’t tried this cake with olive oil but I generally don’t recommend replacing fats that are solid at room temp (like butter) with those that are liquid at room temp (like olive oil). If you need a substitute, coconut oil would be a closer swap. Hope this helps!
Dottie Bacon
0This recipe is easy and oh so delicious! Truly decadent and satisfying. My friends couldn’t believe it was sugar free! I’ve made it three times now, so I’ve almost memorized it! lol! I love using the spring for pans, and being able to bake both layers at the same time. If you like coconut, this cake is for you!
barb
0I made your keto coconut cake and we just loved it. It did take 40 minutes to bake but was not dried out or dark from the longer time in the oven. My cake pans are a thick metal material and I suspect that’s what slowed down the process. The crumb of the cake is very tasteful and soft. Of course not as sweet as traditional sugar but plenty sweet for us. Thanks for figuring this wonderful recipe out!
Deborah Hinkle
0Hi! Would it be possible to use canned coconut milk instead of coconut milk from a carton? Thanks for your reply!
Wholesome Yum D
0Hi Deborah, I don’t recommend using full-fat coconut milk from a can, as it’s too thick and the purpose of the milk here is to thin out the batter.
Nancy
0The cake looks very dense and with a large crumb. Definitely not light like the
regular white flour/cake flour cakes.
Debbie B.
0Hi- This looks very good…I want to try it, but wondering if I can use almond milk? Thanks
Wholesome Yum A
0Hi Debbie, Yes you can use almond milk instead.
Tracy
0This is the first cake I have tried that is actually sooo nice. I cut strawberries with a little sweetener and water boiled down and put it on the side to. Thank-you x
Carma
0My cake came out ok but the amount of sugar seemed way over the top. I used my usual monk fruit blend but 2 cups made it inedible for my taste, thankfully the buttercream/cream cheese frosting was divine in the center and I whipped coconut cream for the topping and sliced bananas on the side. My guests said they enjoyed it! Thank you for the recipe.
Yolanda
0Hi, I would like for me to be able to print this. ty
Wholesome Yum D
0Hi Yolanda, You can find the print button right under the video on the recipe card.
Elizabeth
0I have been looking for a coconut flour cake recipe that I could add lemon to. Do you think I could substitute the milk for lemon or partly?
The recipe looks delicious!
Wholesome Yum D
0Hi Elizabeth, I do not recommend subbing lemon juice for the milk. I have never tried it but just adding lemon extract to the cake might be a better option.
Irina
0Unfortunately it didn’t work for me. I’m on a strict diet. I cannot have eggs and butter. Thus I used, as recommended, substitutes: flaxseed meal and coconut butter. And results was very bad. It looked like moister baked out leaving only dry flour. The cake did not bake inside and it did not change in color inside in a bit. I was so excited about the recipe, and cried after. I wish somethere exist real recipe for gluten, dairy and sugar free people.
Maya | Wholesome Yum
0Hi Irina, The recommended substitution for butter was coconut oil, not coconut butter. The two are very different. That was likely the issue.
Joanne
0Easy to make and smells delicious. Can’t wait to try it. I’m going to whip heavy cream and sandwich the layers together with cream and sugar-free jam. A bit like an English Victoria sponge cake. Question – I had to bake mine for 30 mins so that the centre set as it was still very wobbly at the 20 min mark. Of course the cake has now browned more than I would like (even after laying parchment paper over the top for the extra 10 mins). Why might mine have taken an extra 10 mins, and is there anything I can do to prevent excessive browning? Need to perfect this in time for company coming over the weekend. Thanks!
Wholesome Yum D
0Hi Joanne, Maybe using foil on top of the pan in the last few minutes of baking would work to keep it from browning too much.
Di Burk
0Thank you for all your hours in the kitchen and on computer. Your recipes have made my KETO journey delicious and on track. I love baked goods made with coconut flour or a combo with it. I am a little confused on coconut milk as you say not the canned type, but the reference takes me to a canned coconut milk. I’m in the USA. Should I use milk substitute carton coconut milk?
Maya | Wholesome Yum
0Hi Di, Sorry about that! It should be the kind in a carton. I just corrected the link. I’m so glad you like my recipes, that means a lot! Hope you’ll enjoy this cake, too.
Shawna
0This Coconut cake is amazing. I made it into cupcakes and so delicious and great for single serving macros.. and paired with the buttercream.. a sure hit! Would be an Amazing spring addition to any keto meal!
Moop Brown
0These cake looks like the perfect texture and I really like that it’s gluten free and keto as well.
Tracy
0My family couldn’t believe it was gluten free and keto. So delicious and moist!
Michele
0I love coconut cake but this is even better since it is gluten free! Thank you for the recipe.
Debbie
0This coconut flour cake is so good!! My husband is on a strict keto plan and I Made this for his birthday. It was a real treat!!
Amy Liu Dong
0I have never use a coconut flour for a cake and that sounds interesting.
I’ll be saving this for my future reference. Thanks for sharing!
Freya
0This was so fabulous, no one guessed it was keto! The coconut gave it a lot flavour and moistness too!
Gwynn
0Such a delicious recipe and so easy to make too! My family loved it,
Liz
0This cake sounds delicious! I love your presentation – so pretty! I will have to give this recipe a try soon! Thanks for the share!
Amy L Huntley
0Making this for Easter! So moist and full of coconut flavor!
Doris Layhe
0I am in coconut heaven! I froze some of this cake in individual slices to just take out when I have a craving!
Megs
0Such an easy and delicious cake, everyone loved it. Thanks for all your awesome recipes.
Veenaazmanov
0Never tried making a Coconut Flour Cake. Definitely delicious and healthy too. I plan to make my weekend special.
Wholesome Yum A
0This is a great cake! It came out super moist with loads of coconut flavor. It’s so perfect for the spring and summer.
Katie
0I love using alternative flours for baked goods. Coconut flour is such a great ingredient to have!
wilhelmina
0I love how tender and delicious this cake baked up. The frosting was the perfect touch. It was a hit!
Glenda
0Wa delectable gluten-free cake! It was more moith I expected and tasted as scrumptious as any standard coconut cake!
Sharon
0This recipe is the perfect thing to bake when you have a craving for cake, but you want something healthy too. Delicious!
Kristyn
0What a pretty cake!! We love coconut & the frosting is delicious! We like adding the berries on top for added sweetness!
Colleen
0Everyone in my family loved this cake, even the gluten eaters. Thanks so much for this recipe!
Katerina
0Oh my goodness this cake is absolutely incredible! I LOVE coconut and this is the perfect dessert for me!
Shelby
0This cake is amazing and such a lighter option than a traditional one- both the kiddos loved it!
Taylor
0This cake was AMAZING! So moist and delicious, with the best coconut flavor. Loved that creamy buttercream on top with the coconut flakes. I’ve been having a piece in the morning with my coffee and it is just perfect!
Robin
0I love coconut and this is my new favorite cake!