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Simple Coconut Flour Cake

Wonderfully moist and fluffy, this delicious coconut flour cake is a real treat for anyone who loves coconut.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
50 mins
Servings: 8 slices
Calories: 140 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 tablespoon butter unsalted, for pan
  • 4 large eggs
  • 1 cup coconut milk canned, unsweetened, full fat
  • 1 ½ teaspoon stevia glycerite equals ½ cup of sugar
  • 1 tablespoon vanilla extract or 1 teaspoon of coconut extract
  • 84 grams coconut flour ¾ cup; please measure by weight
  • Pinch salt
  • 1 tablespoon baking powder gluten-free if needed
  • 1 teaspoon powdered sweetener  optional, for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Generously grease the bottom and sides of an 8-inch nonstick round cake pan with unsalted butter.
  2. In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, stevia, and vanilla.
  3. Whisk in the coconut flour. Keep whisking until the batter becomes smooth and free of lumps. If the batter seems very thick, add 1-2 tablespoons of water.
  4. Using a rubber spatula, stir in the kosher salt and baking powder.
  5. Using the same rubber spatula, transfer the batter to the prepared pan. Smooth the top out.
  6. Bake until the edges are golden brown and pull away from the pan, and a toothpick inserted in the center comes out clean, about 20 minutes (see notes). The cake will not brown on the top.
  7. Place the pan on a cooling rack. Let the cake cool for 15 minutes, then invert it, bottom side down, onto the cooling rack and allow it to cool for 15 more minutes.
  8. If using, dust the cake with a powdered sweetener, then slice and serve.

Notes

  • Make sure your cake pan is truly nonstick. This is super important when baking with coconut flour. I purchase a new nonstick pan once a year. 
  • Oven temperatures vary. This cake needs 20 minutes in my oven but might need a longer time in yours. It's ready when a toothpick inserted in the center comes out clean. 
  • You can replace the stevia with any granulated sweetener to equal ½ to ¾ cup of sugar. You won't be able to replace it with a liquid sweetener like maple syrup or honey.
  • When working with canned coconut milk, it's very important to make it completely smooth before adding it to the batter. If it's not thoroughly combined, that would introduce too much liquid and not enough fat into the batter. It's not enough to shake the milk in the can. You should stir it well once you've opened the can. The best way to do that is to pour the entire can contents into a bowl (use a spatula to get everything out of the can) and use a hand whisk. 
  • For a 9-inch pan, you'll need to increase the ingredients by 25-30%:5 large eggs, 1 ¼ cups coconut milk, granulated sweetener or stevia to equal ⅔ cup of sugar, and 105 grams of coconut flour. The vanilla, salt, baking powder and powdered sweetener can stay the same. 
  • You can keep the leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual slices in freezer bags. Defrost them overnight or in the microwave at 50% power.

Nutrition Information

Serving 1slice Calories 140kcal (7%) Carbohydrates 9g (3%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 6g (30%) Sodium 268mg (11%) Fiber 4g (16%) Sugar 3g (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 140

% Daily Value*

Serving 1slice
Calories 140kcal 7%
Carbohydrates 9g 3%
Protein 6g 12%
Fat 9g 14%
Saturated Fat 6g 30%
Sodium 268mg 11%
Fiber 4g 16%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.