Grain-Free Coconut Cake Recipe

Name: Grain-Free Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons organic coconut oil or 2 tablespoons unsalted butter; 1/4 cup blanched almond flour, packed; 2 teaspoons pure vanilla extract (may replace 1 tsp with coconut extract); 2 cups unsweetened dried shredded coconut, ground to a meal; 1 tablespoon sifted coconut flour (sub with 2 tablespoons brown rice flour or 1 tablespoon protein powder); 1/4 cup coconut milk; 1/2 cup erythritol; 1/2 teaspoon good tasting pure stevia extract; 1/8 teaspoon sea salt; 3 large eggs; 1/2 teaspoon aluminum-free baking powder

Servings: persons

2 tablespoons organic coconut oil or 2 tablespoons unsalted butter
1/4 cup blanched almond flour, packed
2 teaspoons pure vanilla extract (may replace 1 tsp with coconut extract)
2 cups unsweetened dried shredded coconut, ground to a meal
1 tablespoon sifted coconut flour (sub with 2 tablespoons brown rice flour or 1 tablespoon protein powder)
1/4 cup coconut milk
1/2 cup erythritol
1/2 teaspoon good tasting pure stevia extract
1/8 teaspoon sea salt
3 large eggs
1/2 teaspoon aluminum-free baking powder

1
Preheat oven to 325 degrees Fahrenheit.
2
With a Magic Bullet or food processor, grind shredded coconut into a fine, powdery meal. Scoop almond flour into measuring cup, and pack it in firmly with your hands, like you're measuring brown sugar. Sweep it level. Add to coconut and the rest of the dry ingredients. Melt butter, and beat in eggs, vanilla extract, and coconut milk. Add dry ingredients into wet ingredients, and beat together for a couple of minutes. Line a mini muffin pan with mini muffin papers, and spray with extra virgin olive oil spray. Alternatively, grease mini muffin wells very well with coconut oil. Pour batter almost to the top of mini muffin cups. Rap muffin tin gently on the counter to pop air bubbles. Bake for 18-20 minutes, until springy and firm to the touch. You might have to bake these longer since my oven in this apartment runs hot. Remove cakes from muffin tins as soon as they are cool to the touch, and cool on a wire rack. Dip cakes into glaze. Serve at room temperature.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons organic coconut oil or 2 tablespoons unsalted butter, 1/4 cup blanched almond flour, packed, 2 teaspoons pure vanilla extract (may replace 1 tsp with coconut extract), 2 cups unsweetened dried shredded coconut, ground to a meal, and more.

Yes, Grain-Free Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grain-Free Coconut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions