Description
A light, creamy coconut cake made with almond and coconut flour, topped with fluffy cream cheese whipped-cream frosting and shredded coconut. This easy 9×13-inch dessert is lightly sweet, tropical, and perfect for birthdays, holidays, summer gatherings, or anyone looking for a sugar-free treat.
Ingredients
Scale
For the Cake
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 4 large eggs
- 3/4 cup unsweetened coconut milk
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1/2 cup granulated sugar-free sweetener
- 1/4 cup powdered sugar-free sweetener
For the Creamy Frosting
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar-free sweetener
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 1/2 cups heavy cream, cold
- 1 1/2 cups unsweetened shredded coconut
Optional Topping
- Extra shredded coconut
- Toasted coconut flakes
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- In a separate large bowl, beat the softened butter with the granulated and powdered sugar-free sweeteners until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the coconut milk, vanilla extract, and coconut extract.
- Add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- To make the frosting, beat the softened cream cheese until smooth.
- Add the powdered sugar-free sweetener, vanilla extract, and coconut extract. Beat until fully combined.
- In a separate cold bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Spread the frosting evenly over the completely cooled cake.
- Sprinkle the shredded coconut over the frosting and add toasted coconut flakes if desired.
- Chill the cake for at least 1 hour before slicing.
Notes
- Cool the cake completely before frosting to prevent the whipped cream frosting from melting.
- Use full-fat coconut milk for the richest texture and coconut flavor.
- Keep the heavy cream cold for the best whipping results.
- Chill the finished cake for at least 1 hour for cleaner slices.
- Toasted coconut adds a deeper, nuttier flavor and golden finish.
- For variations, add lemon zest, fresh berries, sugar-free chocolate drizzle, or bake the batter as cupcakes.
- Store the covered cake in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25–35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Fat: 22g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
Keywords: Sugar-Free Easy Coconut Cloud Cake