Coconut Layer Cake Low Carb Recipes

THE BEST KETO COCONUT CAKE

Steps:

• Preheat oven to 350. Grease a 9 X 9 baking pan.
• Melt butter and allow it to cool.
• Beat eggs, Lakanto Monkfruit Powdered, softened cream cheese, heavy whipping cream, vanilla, salt, and baking powder until combined.
• Add melted butter and coconut flour to the mixture and beat again until combined. Tip: Make sure to measure the coconut flour in level tablespoons. DO NOT heap as it only takes a small amount of extra coconut flour to make this recipe dry since coconut flour is so absorbent.
• Pour batter into a baking dish and bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.

THE BEST COCONUT LAYER CAKE

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

COCONUT LAYER CAKE (LOW CARB)

Steps:

• For the cake, preheat oven to 325F and spray a 9×5 inch loaf pan with 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.
• 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.
• 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.

COCONUT LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar into the bowl of a freestanding mixer and beat for 10 mins. Add the eggs and coconut extract, and beat for a further 5 mins until light. Beat in the coconut cream. Fold through the dry ingredients (excluding the coconut flakes) then spoon into the prepared tins. Bake in the centre of the oven for 25-30 mins until golden brown and risen. Leave to cool in the tins, then turn out onto a wire rack to cool completely.
• Beat the butter, sugar and a pinch of salt together using an electric mixer for 10 mins until light and fluffy. Add the soft cheese, coconut cream and coconut extract, and beat on a high speed for 1 min until thickened. Use half of the buttercream to sandwich the sponges together, then spread the remaining icing on the top and sides of the cake. Top with the toasted coconut flakes.