A really easy coconut and almond cake, that 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 sugar free 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 Coconut and Almond 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. If you would like to read more about THE BENEFITS OF USING ALMOND FLOUR IN BAKING then make sure to read this post!
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 (depending on your carb counting requirements), 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 desiccated 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, and dairy cream in cooking and desserts.
Using Sugar Alternatives for Diabetics
In this recipe, I use a white sweetener, xylitol. This is a nutritive 1:1 substitute for sugar and I find it works really well in baking and cooking.
This is my sweetener of choice due to its low glycaemic index, it doesn’t have a funny taste profile and we found that it doesn’t cause a rise in blood glucose levels.
You could also use an erythritol-based sweetener if you prefer. This is also a 1:1 sugar replacement and doesn’t cause a rise in blood glucose levels, but I personally find it can alter the taste profile of your food.
You can find a list of my recommended products that I use on my shop page!
If you prefer to use other sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites. And if you would like to read more on sugar substitutes and diabetes then make sure to read this post.
The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management
However please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!
Don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.
If you love 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 Coconut and Almond Loaf 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 coconut and almond 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 been 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.
How to serve this coconut and almond cake
This coconut cake is perfect just as it is but you can also jazz it 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 any leftover coconut cake
I always like to store my cakes 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 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.
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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