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–+ servings

Keto Coconut Cake with Vanilla Cream Cheese Frosting

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 people
Calories 344 kcal

Ingredients
  

Cake:

  • ½ cup coconut flour
  • 4 tablespoons full fat coconut milk
  • 5 egg yolks
  • ½ cup monk fruit sweetener
  • ½ cup butter softened
  • ½ teaspoon vanilla extract
  • ½ cup shredded unsweetened coconut
  • ½ teaspoon baking powder
  • Pinch of salt

Frosting:

  • 3 tablespoons full fat coconut milk
  • 18 oz packet cream cheese softened
  • 2 tablespoons monk fruit sweetener
  • 1 teaspoon vanilla extract

Instructions
 

Cake:

  • Preheat the oven to 400°Line two 9-inch cake pans with parchment paper, and grease lightly.
  • In a bowl, cream butter and monk fruit sweetener until thoroughly combined.
  • Add the egg yolks, vanilla extract, and coconut milk and continue to mix.
  • Slowly add coconut flour, salt, and baking powder.
  • In a separate bowl, whisk the egg whites until stiff peaks form.
  • Fold the egg whites into the coconut milk mixture, gently making sure to not over mix.
  • Pour the batter evenly into the cake pans. Bake for 20 minutes or golden brown.
  • Remove from the oven and allow to cool completely.

Frosting:

  • Beat together cream cheese, vanilla, and monk fruit sweetener.
  • Add coconut milk to thin out slightly and mix until smooth.

Assembly:

  • Ensure cakes are cooled completely before frosting. Generously frost the top of one cake.
  • Place the second cake on top. Press down slightly to remove air bubbles in the frosting.
  • Frost the top and sides with remaining frosting.
  • Sprinkle additional shredded coconut on top and sides of the cake.
  • Slice and serve.

Nutrition

Calories: 344kcalCarbohydrates: 7gProtein: 8gFat: 2gFiber: 3g
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