A three layer keto coconut cake with whipped coconut cream folded into butter cream and coated with toasted coconut flakes.
The holidays are upon us, and with them, holiday desserts! Pies, cookies, holiday candies and of course, cake! Of course, cakes aren’t limited to the holiday season, but a coconut cream cake covered in flakes of toasted coconut remind me of winter, snow and Christmas. So I like to think this would make a great Coconut Christmas Cake.
I decided to make this a three layer cake because its presentation looks great. It would work wonderfully for gatherings or parties. Three layers of almond flour cake is pretty dense so a little goes a long way. I’d also suggest erring on the side of caution when slicing this to keep your carbs under control too. Of course, you can cut the ingredients down and make a smaller version. A single or double layer cake would taste just as great!
The frosting is another area where you can adjust to your palate. After years of being on the keto diet, my taste for sweets have declined. I’m not a fan of super sweet desserts, so I’ve made this frosting a little on the less sweet side. I used 3/4 cups of Swerve confectioner sweetener which is a good balance for me, but you can kick it up to a cup if you like it sweeter. If you find it’s too sweet you can cut it with some more cream cheese to balance the flavor. And if you like your cake extra coconut-y you can add half teaspoon of coconut extract to the frosting. I find the combination of coconut oil, coconut cream and coconut flakes are enough to not be overpowering, but still provide that great flavor. But you do you, boo.
If you find yourself a fan of this keto coconut cream cake, make sure to check out the Coconut Cream Pie I also made, which is a traditional pie made low carb/keto. It’s always a favorite of mine, and I make it a couple times a year.
Keto Coconut Cream Cake
- ¾ cup or 1½ stick of Butter softened
- 1 cup Granulated Sweetener Lakanto Monkfruit
- 3 tsp Vanilla Extract
- ½ tsp Coconut Extract
- 1 ½ cup Sour Cream
- ½ cup Coconut Oil melted
- 7 large Eggs room temp
- 3 ¾ cup Almond Flour
- ½ cup Coconut Flour
- 3 tsp Baking Powder
- 1 pinch salt
- ½ cup Coconut Cream, Chilled Overnight Canned Coconut Cream – Thai Kitchen
- 16 oz Cream Cheese softened
- ½ cup or 1 stick Unsalted Butter softened
- ¾ cup Powdered Sweetener sifted – Swerve
- 1 tsp Vanilla Extract
- 1 bag Dang Unsweetened Coconut Chips or toasted coconut flakes
- Preheat oven to 350°F and spray three 8" cake pans with coconut oil. Line bottom of cake pans with parchment paper and spray with coconut oil.
- In a stand mixer, add softned butter, sweetener, vanilla & coconut extract and mix till fully incorporated.
- Add coconut oil and sour cream and continue to mix. While mixing add eggs, one by one, till fully incorporated.
- Add almond & coconut flour, baking powder and salt, and mix till completely. Batter will be of thick consistency, so you may need to use a paddle attachement.
- Transfer batter to cake pans and bake for 30 minutes. If toothpick comes out clean, cake is done. Let cool completly.
- Open chilled can of coconut cream and transfer the top layer of thickend coconut cream to a chilled mixing bowl (leaving the coconut water in the can). Whip coconut cream until fluffy. Transfer to bowl and place in refigerator to stay cool.
- Combine cream cheese, butter, sweetener and vanilla into mixer, and mix until combined.
- Finally fold the whipped coconut cream into the butter cream frosting.
- Transfer one cake round to a cake stand and spread icing to the top. Perform the same with each cake layer.
- With an offset spatula, frost the remaining cake until covered in icing. Then cover the cake with toasted coconuts. I find adding a handful at a time and pressing them into the frosting works well.