DRY INGREDIENTS

Coconut flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)

Baking Powder = 12 g / 3 tsp

Monk fruit = 25 g / 2 tbsp (Note: This small amount is to balance out the sweetness from the frosting. If you are not doing the frosting, you need to increase the sweetener to 50 g / 1/4 cup. You can also use any keto friendly sweetener.)

Salt = 1/4 tsp

Unsweetened Desiccated Coconut (Toasted) = 30 g / 5 1/4 tbsp

WET INGREDIENTS

Eggs = 3 large (170 g)

Coconut Cream = 200 ml / 0.8 cup (see note below)

Coconut oil = 60 ml / 1/4 cup NOTE: You can replace the coconut cream with coconut milk, but you may need to reduce the amount slightly based on the consistency of the batter. You can also replace the coconut cream with whipping cream, yogurt or sour cream. As this is a coconut cake, I highly recommend coconut cream for a more intense coconut flavor.

INGREDIENTS FOR COCONUT BUTTERCREAM

Unsalted Butter (softened) = 113 g / 1/4 cup

Powdered Sweetener = 50 g / 1.4 cup

Coconut Cream = 60 ml / 1/4 cup (You can also use coconut milk, but you may need to reduce the amount slightly based on the consistency of the cream. Just add gradually until you get the right consistency of the buttercream. However, coconut cream has a slightly more intense flavor.)

Salt = 1/4 tsp

Coconut Extract = 1 tsp (Optional)

DIRECTIONS FOR CAKE

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven to 340 F or 170 C.

3.  In a bowl, add all the dry ingredients (except the desiccated coconut) and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined.

5.  Add the toasted desiccated coconut and mix with a spatula until well combined. When toasting the desiccated coconut, be careful as they can burn easily. It just takes a short time to lightly toast them.

6.  Pour the batter into a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom. You can also use a springform pan or any suitable pan. This cake is quite small so you can easily increase the recipe.

7.  Bake at the middle rack for 40 to 50 mins or until a wooden skewer comes out clean.

8.  Meanwhile, prepare the coconut buttercream.

DIRECTIONS FOR COCONUT BUTTERCREAM

1.  Beat the butter until light and fluffy.

2.  Then add the powdered sweetener and beat to combine.

3.  Add the coconut cream, salt, coconut extract (if using) and beat until well combined.

4.  Chill until ready to use.

DIRECTIONS FOR ASSEMBLING AND FROSTING THE CAKE

1.  Cool the cake completely.

2.  Spread some buttercream evenly on the top and sides of the cake. The frosting does not have to look perfect as this is an easy and rustic style.

3.  Use the back of a spoon to create waves at the sides and top of the cake as seen in the video. If you do not want the cake to look visible after creating the waves, then you need to make the layer of cream thicker.

4.  Decorate with fresh strawberries half and sprinkle with unsweetened shredded coconut flakes.

[Total Servings = 8]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 7.3 g

Dietary Fiber = 3.2 g

Net Carb = 4.1 g

Calories = 286

Total Fat = 26.3 g

Protein = 7.2 g

[Total Servings = 8]

NUTRITION INFO PER SERVING (COCONUT BUTTERCREAM)

Total Carb = 0.4 g

Dietary Fiber = 0.2 G

Net Carb = 0.2 g

Calories = 119

Total Fat = 13.3 g

Protein = 0.3 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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