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Low-Carb Sugar-Free Coconut Cake

User Rating 4.5 Star Rating (4 Reviews)

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Updated July 28, 2014

Low-Carb Coconut Cake

Low-Carb Coconut Cake with Strawberries and Whipped Cream

Photo © Laura Dolson
It took me a long time to develop this cake, as coconut flour is tricky to work with. The result, I'm happy to say, is a light and tasty cake. I used Aloha Nu coconut flour (available from Netrition). Coconut flour carb and calorie counts do vary by brand. I found that one cup of this flour weighs three ounces, and that is the amount I used to do the nutritional analysis of the cake.

Ingredients:

  • 12 egg whites
  • ¼ teaspoon cream of tartar
  • 8 egg yolks
  • 1 cup coconut flour
  • ½ cup melted coconut oil or butter, or (my favorite) ¼ cup of each
  • ¾ teaspoon salt
  • 1 cup water
  • 2 teaspoons vanilla
  • sugar substitute equal to 1¼ cup sugar (liquid preferred, see below)
  • 1 teaspoon baking powder
  • 1 teaspoon coconut extract (or can use Coconut Sugar-Free Syrup such as Da Vinci's to substitute
  • for part of the sweetener and water).

Preparation:

Preheat oven to 350 F. Prepare 13X9 pan by greasing with butter or coconut oil.

1. Separate the eggs, being careful that no yolk gets into the whites. I usually separate the whites one at a time into a small dish, and then dump it into the mixing bowl to be sure I didn't mess it up. If you get yolk or any oil into the egg whites or the bowl, they will not foam up properly, so the bowl should be totally clean.

2. Beat egg whites with cream of tartar (this improves the stability of the beaten whites). Continue until whites form peaks when beaters are lifted -- it's fine if the peaks are soft. If you are going to use the bowl you beat the whites in as the main mixing bowl, transfer the whites to another bowl for now (no need to clean the main bowl).

3. In main mixing bowl, beat the eight yolks until smooth, and then add the salt, coconut flour, melted coconut oil and/or butter, water, vanilla, sweetener, extract, and baking powder. Mix well.

4. Add about a third of the egg white to the batter and mix in with a spatula (don't mix vigorously or use beaters, as you don't want to deflate the foam too much). Fold in half of the remaining whites, and then the final amount. It's OK if there are a few streaks of white remaining. Pour batter into prepared pan and even off.

5. Bake for 30-40 minutes, or until toothpick inserted in center comes out clean. Surface will be lightly browned. Cool completely before cutting into 12 pieces.

Note: Due to the high egg content, this cake should be kept in the refrigerator after cooling. Also, the coconut fiber will continue to attract water in humid weather. This can be partially prevented by the refrigeration, but after a couple of days, freezing will do a better job of preserving it.

Serving suggestions:

I haven't found a great sugar-free frosting for this coconut cake, but here are some suggestions that work well: Nutritional Information: Each of 12 servings has 1 gram effective carbohydrate plus 1 gram fiber, 6 grams protein, and 169 calories.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Made this a few times now..., Guest tesque

Of all the low-carb recipes I've tried so far, this is one of the most successful I've found. I've made it several times now, each time it's come off very well. It's nice to have an option that isn't yet another flax-seed gutbuster. I have a frosting suggestion (this is how I make it): a pint of heavy or whipping cream with 2 tsp of sweetener, a tsp of vanilla, a hint of almond extract, then whip-- just before the peaks get stiff, add 1/4 tsp (at most!) xanthan gum powder, then complete whipping. The xanthan gum will set the cream *firmly* and it will last for days in the fridge without any hint of falling. It doesn't affect the texture or taste. It will look and spread like regular frosting, but it will still taste light and airy like whipped cream. Don't add the xanthan gum at the beginning or before whipping is nearly done, or you'll not get much air whipped in and it will stay heavy and flat (or turn to butter).

31 out of 31 people found this helpful.

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