Traveling the world can splatter your heart with flavors you never even knew existed, and when your fuel tank runs low on sugary delights, enter stage left: the Keto Coconut Cake! This beauty whispers sweet promises of tropical havens and sun-kissed beaches, all while charming your tastebuds without sending insulin on a rollercoaster ride. Ready to set sail on a culinary adventure? Let’s dive in!
Why make this recipe?
This Keto Coconut Cake is not just a dessert; it’s a delightful passport to paradise without the carbs weighing you down. Perfect for those following a ketogenic lifestyle, it’s rich, decadent, and bursting with coconut goodness that’ll have you dreaming of swaying palm trees and crystal-clear waters. And the best part? It won’t torch your dietary goals like a runaway bonfire!
How to make Keto Coconut Cake
Ingredients:
- 3/4 cup plus 2 tbsp coconut flour
- 1 cup granulated Swerve Sweetener
- 1/3 cup unflavored whey protein powder (or egg white protein)
- 1/3 cup shredded coconut
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter (melted)
- 1 cup coconut cream (liquified if it’s too firm)
- 4 large egg whites
- 2 large eggs
- 1 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- 3 to 4 tbsp water (as needed)
- 4 ounces cream cheese (very well softened)
- 1 1/4 cup heavy whipping cream, divided (room temperature)
- 1/2 cup powdered Swerve Sweetener
- 1 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- 1/3 cup shredded coconut
Directions:
Cake:
- Preheat your trusty oven to 350°F (or 180°C if you’re feeling extra international).
- In a mixing bowl, whisk together the coconut flour, granulated Swerve, whey protein powder, shredded coconut, baking powder, and salt like you’re preparing a spell that’ll whisk you away to the tropics.
- In a separate bowl, blend the melted butter, coconut cream, egg whites, whole eggs, coconut extract, and vanilla. Pour this creamy elixir into the dry ingredients, giving them a sultry mix until combined. Add water by the tablespoon if the batter feels parched.
- Grease your cake pan and pour the batter in. Bake for about 25-30 minutes, or until a toothpick inserts clean, leaving you with a luxurious pedestal for your frosting!
Frosting:
- In a mixing bowl, beat the softened cream cheese until it’s smoother than a cabana boy on a surfboard.
- Gradually add the heavy whipping cream and powdered Swerve, then blend in the coconut extract and vanilla. Whip it on high until you achieve fluffy frosting perfection!
- Once your cake is cool, lovingly cradle it with frosting and sprinkle the last of your shredded coconut over the top, creating a sweet snowcapped masterpiece.
How to serve Keto Coconut Cake
This cake is best served with a dramatic flair — slice it up, garnish with a sprinkle of shredded coconut, and let the table feast on the adventure ahead. Pair it with coffee or a refreshing coconut mocktail to really embrace that tropical vibe. The perfect pièce de résistance for a low-carb gathering or solo snack session while binge-watching that travel documentary.
How to store Keto Coconut Cake
This culinary treasure stays fresh in an airtight container for about a week in the refrigerator. Don’t worry about its resilience; it can also be frozen for up to 3 months. Just make sure to thaw it overnight in the fridge, and it’ll be ready to hit that runway of flavor again!
Tips to make Keto Coconut Cake
- Make sure your butter and cream cheese are soft enough. Nobody likes a tough debate with solidified ingredients.
- Feel free to adjust the sweetness to match your taste — everyone’s sweet tooth is as unique as their travel stories!
- Garnish with toasted coconut for extra glamour; it’s like the glittering jewels of the pastry world.
Variations
Feeling adventurous? Toss in some unsweetened cocoa powder to transform this tropical delight into a Chocolate Coconut Cake! Or swap shredded coconut for toasted almonds for a nutty crunch that’ll take your taste buds on a wild detour.
FAQs
1. Can I use other sweeteners instead of Swerve?
Absolutely! If you have a favorite low-carb sweetener, feel free to sub it in. Just keep in mind that some may have different sweetness levels or functions in baking.
2. Is coconut flour the only flour I can use?
Coconut flour gives this cake its signature keto flair, but you could experiment with almond flour. Just remember, the texture might differ, so adjust the liquid content accordingly!
3. Can I serve this cake at room temperature?
For sure! This Keto Coconut Cake is flexible enough to shine at room temp, perfect for outdoor gatherings or a chill evening at home. Just make sure it’s been stored properly to maintain its lusciousness.
Prepare for a taste adventure that’ll sweep you off your feet! This Keto Coconut Cake will make your tastebuds samba and your heart sing, bringing the sunny shores right into your kitchen. Who needs an airplane ticket when you’ve got a fork and this recipe? Bon appétit, fellow flavor explorers! 🌴🌺
Keto Coconut Cake
Ingredients
Method
- Preheat the oven to 350°F (180°C).
- In a mixing bowl, whisk together the coconut flour, granulated Swerve, whey protein powder, shredded coconut, baking powder, and salt.
- In a separate bowl, blend the melted butter, coconut cream, egg whites, whole eggs, coconut extract, and vanilla. Pour this mixture into the dry ingredients and mix until combined. Add water as needed to adjust the batter consistency.
- Grease your cake pan and pour the batter in. Bake for approximately 25-30 minutes, or until a toothpick comes out clean.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the heavy whipping cream and powdered Swerve, then blend in the coconut extract and vanilla. Whip until fluffy.
- Once the cake is cool, frost it and sprinkle with shredded coconut.