Description
This Easy Sugar-Free Coconut Cake is a light, fluffy, and delicious dessert perfect for birthdays, holidays, and special celebrations. Featuring three moist almond flour cake layers, creamy coconut cream cheese frosting, and a generous coating of unsweetened shredded coconut, this beautiful cake delivers irresistible tropical flavor without refined sugar. Made with low-carb sugar alternatives, it’s a delicious gluten-free dessert that everyone can enjoy!
Ingredients
For the Coconut Cake Layers:
- 3 cups almond flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 large egg whites, room temperature
- 1 3/4 cups granulated sugar-free sweetener (allulose or monk fruit blend)
- 1 cup unsalted butter, softened
- 1/2 cup plain Greek yogurt or unsweetened coconut yogurt
- 1 teaspoon vanilla extract
- 1 1/3 cups unsweetened canned coconut milk, room temperature
- 3/4 cup unsweetened shredded coconut
For the Coconut Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 tablespoons heavy cream or unsweetened almond milk
- 1 1/2 teaspoons coconut extract
- 1 pinch sea salt
- 5 cups powdered sugar-free sweetener
- 1 1/2 cups unsweetened shredded coconut, for decorating
Instructions
1. Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, baking soda, and sea salt until evenly combined.
3. Whip the Egg Whites: Using a stand mixer with a whisk attachment, beat the egg whites until stiff peaks form. Transfer to a separate bowl and set aside.
4. Cream the Butter and Sweetener: In the mixer bowl, beat the softened butter and granulated sugar-free sweetener until light and fluffy. Add the Greek yogurt and vanilla extract, mixing until smooth.
5. Combine the Batter: Gradually add half of the dry ingredients and half of the coconut milk to the butter mixture. Mix on low speed until incorporated. Repeat with the remaining ingredients.
6. Fold in the Egg Whites: Gently fold the whipped egg whites and shredded coconut into the batter using a spatula. Divide the batter evenly among the three prepared cake pans.
7. Bake the Cake Layers: Bake for 20–22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
8. Cool Completely: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks. Allow them to cool completely. Trim the tops if necessary.
9. Prepare the Frosting: Beat the softened butter and cream cheese until smooth and creamy. Add the heavy cream, coconut extract, and sea salt. Gradually beat in the powdered sugar-free sweetener until the frosting reaches a smooth, spreadable consistency.
10. Assemble the Cake: Place the first cake layer on a serving plate. Spread approximately 2/3 cup frosting over the top. Add the second layer and repeat. Place the third layer on top.
11. Frost and Decorate: Spread the remaining frosting over the top and sides of the cake. Gently press the shredded coconut over the entire exterior.
12. Chill and Serve: Refrigerate until the frosting is firm. Slice into 12 servings and enjoy!
Notes
- Sweetener Selection: Use powdered allulose or a finely powdered monk fruit blend for the smoothest frosting. Check that your sweetener is suitable for baking.
- Coconut Milk: Choose full-fat canned coconut milk rather than carton coconut milk for richer flavor and moisture.
- Egg Whites: Make sure the egg whites reach stiff peaks before folding them into the batter for a lighter cake texture.
- Cooling: Allow the cake layers to cool completely before frosting to prevent the cream cheese frosting from melting.
- Two-Layer Option: Divide the batter between two 9-inch pans and bake for approximately 26–30 minutes.
- Dairy-Free Option: Use plant-based butter, dairy-free cream cheese, coconut yogurt, and coconut cream.
- Storage: Keep covered in an airtight container in the refrigerator for up to 5 days.
- Make Ahead: Bake the cake layers one day ahead, wrap tightly, and assemble the following day.
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 720 kcal
- Fat: 68 g
- Carbohydrates: 15 g
- Fiber: 9 g
- Protein: 10 g