Coconut Cake: This coconut cake is a true winner—simple to make, low in carbs, gluten-free, and absolutely delicious. With just four core ingredients, you can create a soft, moist cake that’s perfect for any occasion. If you love coconut, this cake is sure to impress with its light, naturally sweet flavor. Plus, it’s sugar-free, making it a great option for those following a low-carb or gluten-free diet.
Ingredients
- 2 eggs, lightly beaten
- 4 oz cream cheese (room temperature)
- 1¼ cups unsweetened shredded coconut
- 1 tsp baking powder
- Pinch of salt
Optional Add-Ins:
- 3 tablespoons sugar* (if you prefer a slightly sweeter cake)
- 1 tsp vanilla extract
- Zest of ½ lime
Instructions
- Preheat the Oven: Preheat your oven to 350℉ (175°C). Line a 6-inch springform pan with parchment paper to ensure easy removal of the cake once it’s baked.
- Prepare the Batter: In a medium bowl, whisk together the eggs and cream cheese until smooth. This may take a minute or two to ensure the mixture is completely combined and creamy. If you’re using optional add-ins, such as sugar, vanilla extract, or lime zest, add them now.
- Add the Dry Ingredients: Next, stir in the unsweetened shredded coconut, baking powder, and a pinch of salt. Mix everything together until fully incorporated.
- Bake the Cake: Transfer the mixture into the prepared springform pan, spreading it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Once the cake is done, let it sit in the pan for 10 minutes. After that, transfer the cake to a wire rack to cool for about 20 minutes.
This coconut cake is the perfect treat when you’re craving something simple yet satisfying. It’s a great option for anyone following a low-carb or gluten-free diet, and the texture is light and fluffy. Whether you’re making it for yourself or sharing it with friends and family, this cake is sure to become a favorite in your recipe rotation.
FAQs
Can I use a different type of sweetener?
Yes, you can substitute the optional sugar with a sugar substitute like stevia or monk fruit sweetener for a low-carb version.
Can I use a different pan size?
If you don’t have a 6-inch springform pan, you can use a similar-sized pan, but the baking time may need adjustment depending on the size.
Can I add other flavors to the cake?
Yes, you can add a teaspoon of vanilla extract or zest from a lime or lemon for extra flavor.
How long will this cake last?
This coconut cake can be stored in an airtight container in the fridge for up to 3 days.
Can I make this cake dairy-free?
Yes, you can substitute the cream cheese with a dairy-free cream cheese alternative or coconut cream for a dairy-free version.
