Coconut Layer Cake

Coconut Layer Cake
Carolyn Ketchum

This recipe replaces flour, oil, and milk with almond flour, coconut oil, and almond milk. All of them are healthier alternatives, especially those who watch their sugar intake and blood pressure. 

Who says you can't have dessert be healthy and taste good? For those who love coconut, this is the perfect cake for you. 

 

Click here to see the 10 Dessert Recipes for Diabetics (Slideshow)

4
Servings
1245
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake

  • 2 1/4  Cups  almond flour
  • 1/2  Cup  unsweetened shredded coconut
  • 1/3  Cup  unflavored whey protein powder
  • 2  Teaspoons  baking powder
  • 1  Teaspoon  baking soda
  • 1/2  Teaspoon  salt
  • 1/2  Cup  Kelapo coconut oil, melted
  • 3/4  Cups  granulated erythritol
  • egg whites, room temperature
  • 1/2  Cup  almond milk

For the coconut whipped cream filling

  • can coconut milk (not light), chilled overnight in the refrigerator
  • 1/3  Cup  powdered erythritol
  • 1/2  Teaspoon  vanilla extract

For the whipped cream filling

  • 3/4  Cups  whipping cream
  • 1/2  Teaspoon  vanilla or coconut extract
  • 1/3  Cup  unsweetened shredded coconut, lightly toasted for sprinkling
  • 1/4  Cup  powdered erythritol

Directions

For the cake

For the cake, preheat oven to 325 degrees and spray a 9x5 inch loaf pan with Kelapo coconut oil spray.

In a medium bowl, whisk together almond flour, shredded coconut, protein powder, baking powder, baking soda and salt.

In a large bowl, beat coconut oil and granulated erythritol until well combined. Beat in egg whites and coconut extract.

Beat in half the almond flour mixture, then beat in almond milk and then remaining almond flour mixture. Spread batter in prepared loaf pan and bake 50 minutes, or until golden brown and just firm to the touch.

Remove and let cool in pan for 15 minutes, then loosen around edges with a sharp knife and turn out on to a wire rack to cool completely.

When cake is completely cool, cut horizontally into 3 even layers.

Place a metal bowl and beaters into the freezer for 5 minutes. Remove can of coconut milk from fridge and turn upside down. Open with a can opener and pour off the coconut water (reserve for another use).

Scoop out the solidified coconut cream left in the can and place into the chilled metal bowl.

For the coconut whipped cream filling

Beat until whipped and creamy, then add powdered erythritol and vanilla extract and beat until combined. Lay the bottom layer of cake on a serving plate and spread with half of the coconut cream. Add the middle layer and top with remaining coconut cream. Top with the final layer of cake.

For the whipped cream filling

In the metal bowl, beat whipping cream, powdered sweetener and vanilla or coconut extract until stiff peaks form. Spread over top and sides of cake.

(Alternatively, you can use another can of chilled coconut milk to make more coconut cream frosting).

Sprinkle top and sides of cake with toasted, shredded coconut. Chill at least two hours to firm up before serving.

 

Nutritional Facts

Total Fat
68g
97%
Sugar
69g
77%
Saturated Fat
42g
100%
Cholesterol
25mg
8%
Carbohydrate, by difference
146g
100%
Protein
24g
52%
Vitamin A, RAE
84µg
12%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
167mg
100%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
529mg
53%
Choline, total
44mg
10%
Fiber, total dietary
2g
8%
Fluoride, F
18µg
1%
Folate, total
7µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
66mg
21%
Manganese, Mn
1mg
56%
Pantothenic acid
1mg
20%
Phosphorus, P
953mg
100%
Selenium, Se
31µg
56%
Sodium, Na
703mg
47%
Vitamin D (D2 + D3)
1µg
7%
Water
84g
3%
Zinc, Zn
2mg
25%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.