What makes a coconut cake sugar-free
Traditional coconut cake gets its sweetness from granulated sugar, sweetened shredded coconut, and often a sugary frosting. A sugar-free version changes all three. The cake uses a sugar substitute, the coconut is unsweetened, and the frosting is sweetened with a powdered substitute or left lightly sweet.
Many sugar-free coconut cakes are also low-carb or keto-friendly because they replace wheat flour with almond flour and coconut flour. That is the approach used here (see our gluten and dairy free dessert recipes for other flour-free ideas). If you would rather keep the cake vegan, see our no-sugar vegan cake guide for an egg-free base you can flavor with coconut.
Ingredients and why they matter
- Almond flour gives the crumb body and a tender, moist texture.
- Coconut flour is very absorbent. A small amount goes a long way, which is why recipes use much less of it than of almond flour.
- Eggs give structure. Low-carb flours have no gluten, so eggs do much of the holding together.
- Full-fat coconut milk or cream adds moisture and coconut flavor.
- Unsweetened shredded or desiccated coconut adds texture and flavor without added sugar. Sweetened coconut has sugar added before drying, so check the label.
- Granulated sweetener such as an erythritol-based baking blend. Follow the package for how it compares to sugar.
- Butter or coconut oil for richness.
- Baking powder for lift. Some bakers add a pinch of xanthan gum to help bind the crumb, though it is optional.
Sugar-free coconut cake recipe
This is a starting-point recipe for one loaf cake. Almond flour and coconut flour brands vary in how thirsty they are, so check the batter: it should be thick but spoonable.
Makes: one 9x5-inch loaf, about 10 slices
Ingredients
- 5 large eggs
- 1/2 cup (115 g) butter or coconut oil, melted and slightly cooled
- 1/2 cup (120 ml) full-fat coconut milk or coconut cream
- 1 1/2 teaspoons vanilla extract (or 1/2 teaspoon coconut extract)
- 2 1/2 cups (about 240 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 cup unsweetened desiccated or shredded coconut
- 1/2 cup granulated erythritol-type sweetener (or your preferred baking sweetener, adjusted to taste)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Method
- Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment.
- Beat the eggs until light and frothy. Mix in the melted butter, coconut milk and vanilla.
- In a separate bowl, combine the almond flour, coconut flour, coconut, sweetener, baking powder and salt.
- Add the dry ingredients to the wet and mix until combined. Let the batter rest for 5 minutes, since coconut flour thickens as it sits.
- Spoon into the pan, level the top, and bake for about 45 to 50 minutes, until golden and a skewer comes out clean. If the top browns quickly, tent it loosely with foil.
- Cool in the pan for at least 15 minutes, then lift out and cool completely before frosting.
Whipped coconut frosting
Chill a can of full-fat coconut milk overnight so the thick cream rises. Scoop only the solid cream into a chilled bowl and whip until fluffy. Sweeten with a powdered sugar substitute to taste and add a little vanilla. Spread over the cooled cake and top with toasted unsweetened coconut.
If you prefer a firmer frosting, you can beat softened cream cheese with a powdered sweetener, as in our keto pineapple coconut cake.
Tips for a moist cake
- Do not skip the rest. Letting the batter sit gives coconut flour time to absorb liquid, so the baked cake is less crumbly.
- Measure carefully. Weigh the flours if you can. A little too much coconut flour can make the cake dry.
- Cool completely before slicing. Low-carb cakes firm up as they cool.
- Powdered vs. granulated sweetener. Granulated sweeteners work best in the batter. Powdered versions are better for frostings and glazes.
- Watch for aftertaste. Some people notice a cooling sensation from erythritol. Blends with other sweeteners may suit you better.
Is coconut good for ketosis?
Unsweetened coconut, coconut milk and coconut flour are commonly used in keto baking, because they are relatively low in digestible carbohydrate compared with wheat flour. Exact amounts vary by product, though, and sweetened coconut can contain significant added sugar. If you are following a keto or medical diet, check the nutrition labels on the specific products you use and talk to your doctor or dietitian about what fits your plan.
Swaps and variations
- Layer cake: divide the batter between two 8-inch pans and shorten the bake time, checking early.
- Cupcakes: bake in a lined muffin tin and start checking at around 20 minutes.
- Lemon coconut: add the zest of a lemon to the batter and a lemon-sweetener glaze on top.
- Dairy-free: use coconut oil in place of butter and the coconut cream frosting.
Storing and freezing
Keep the cake covered at room temperature for a day or two, or refrigerate for up to about five days, especially if it is topped with a cream-based frosting. Slice and freeze in individual portions, wrapped well, and thaw before serving.
How is this different from a classic coconut cake?
Popular classic coconut cakes, including well-known versions from celebrity cooks, typically rely on sugar, wheat flour and a sweet frosting layered with sweetened coconut. That makes them delicious, but not sugar-free. If you want to adapt a classic, the most reliable route is to start from a low-carb recipe like this one rather than simply swapping sweeteners in a traditional cake.
More cakes in this series
- No-sugar vegan cake for a vegan base recipe and a sweetener comparison
- Keto pineapple coconut cake for a tropical variation
- Vegan tahini cake for an egg-free option