This truly easy almond coconut cake makes an irresistibly delicious moist and fluffy sponge, perfect for any tea time treat. This coconut cake uses almond flour and is refined sugar-free which helps to make it not only gluten-free but also a more balanced cake for blood sugar levels.
Coconut is such a tropical flavour that instantly transports me to sunny days and warmer climates. And coconut cake holds a very special place in my heart. I will never forget the amazingly decadent coconut cake made for me in Antigua for my 30th birthday. I was pregnant with our first daughter and happily indulged in quite a few slices of the magnificent coconut sponge cake.
Now, this coconut loaf cake isn’t quite as decadent but makes a great basic sponge cake to add to your repertoire. The tropical flavour and light moistness of this loaf cake will definitely have you going back for more.
Why I Love This Easy Almond Coconut Cake Recipe
This simple almond coconut cake is another low or no carb cake recipe that can be enjoyed without the worry of rapidly increasing blood sugars. Just like my COCONUT AND RASPBERRY JAM CAKE, it uses almond flour and a sugar replacement which means we don’t have to carb count these ingredients.
We have found making ingredient changes like this in recipes works really well, alongside some other tweaks we have made in our diet, they really help to support our daughter’s overall diabetes management. If you would like to read more about this then check out my blog posts, WHOLE FOODS AND A WHOLE HEARTY KITCHEN and TYPE 1 DIABETES AND OUR RELATIONSHIP WITH FOOD
Also, along with this coconut cake being either a low carb or no carb cake, this recipe is also dairy-free, gluten-free, grain-free and refined sugar-free!
Not only is it deliciously moist and fluffy but the added dessicated coconut adds a little texture and extra natural sweetness to this bake. The recipe also uses coconut cream instead of butter which adds that extra flavour and softness to the sponge.
Coconut cream is a wonderfully smooth alternative to dairy creams and butter for baking. It is simply a thicker form of coconut milk but has less water content than its milk counterpart..
However like its butter counterpart, coconut cream is still relatively high in saturated fat and calories, although slightly less than butter. Nevertheless used as part of a well balanced diet it makes a great substitute for dips, smoothies, dairy cream in cooking and desserts.
Using Sugar replacements – sweeteners
In this recipe, I use a white sweetener which could be either xylitol or erythritol. Both are a 1:1 substitute for sugar and work brilliantly in cakes.
If you prefer to use different sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites.
Don’t be afraid to experiment with different sweeteners and the quantities in sweet recipes. It may take a few attempts to find your preference as we all have a different palate.
Serving suggestions for this easy coconut Cake
This coconut cake is perfect just as it is but you can also jazz if up with a serving suggestion below:
- Serve with some fresh berries
- Spread on some homemade REFINED SUGAR-FREE JAM
- Add a dollop of whipped oat cream with added coconut or fruit Flavdrops
How to store your leftover coconut cake
I always like to store my cakes, if un-iced, simply wrapped in parchment paper and placed in an airtight container. This cake will be happily kept at room temperature for 3-4 days.
Can you freeze this easy coconut cake
Yes, you can!
Just wrap the cake tightly with a layer of parchment paper and then another layer of tin foil so that it is airtight. Then freeze for up to 3 months. You can do this with any leftovers you have as well.
If you are crazy about coconut then why not try these other recipes:
- COCONUT AND RASPBERRY JAM CAKE
- NO-BAKE VEGAN BOUNTY BALLS
- 20 MINUTE THAI RED CURRY NOODLE SOUP
- EFFORTLESS VEGAN THAI RED CURRY NOODLE SOUP
What you will need to make this Easy Almond Coconut Cake
- Almond flour/ground almonds
- these are gluten-free, add a lovely nutty flavour and are a great no carb-count option
- My favourites are Seba Garden Extra Fine Almond Flour or NKD Living Finely Ground Almonds
- Coconut flour
- Another great gluten-free flour alternative and no carb-count option
- Note that coconut flour can not be used as a 1:1 substitute in baking, which is why only a little is added
- Baking powder
- I use Gluten-free
- A key ingredient to help make this cake so light and fluffy
- I used Xylitol but you could also use erythritol
- see notes above on Sweeteners
- Coconut cream
- This is used instead of butter as the fat content of the cake.
- It helps to make this cake super moist
- A key component to any bake and should be free-range
- Desiccated Coconut
- Dried and grated coconut flesh
- Another source of healthy fat
- Adds extra texture and flavour to this delicious loaf cake
How to make the Almond coconut cake
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a standard loaf tin
- Mix the flours, baking powder and desiccated coconut in a large bowl.
- In a separate bowl whisk together the coconut cream, sweetener and eggs.
- Add the wet ingredients to the dry mixture and stir well until it has all combined.
- Pour the cake batter into the loaf tin and sprinkle on some extra desiccated coconut.
- Place in the oven and cook for 50 – 60 minutes, but I would start testing after 50 minutes
- Your skewer should come out clean
- Leave to cool in the tin for 10 minutes and then transfer to cool completely on a cooling rack.
A no-carb count cake – Through trial and error, we have found that this particular cake recipe does not have any carb counting or insulin requirements. However, when considering your carb counting requirements, you know best on deciding what aspects of this recipe to count.
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