Keto Coconut Layer Cake
Print Recipe
5 from 3 votes

Keto Coconut Layer Cake

Prep Time20 mins
Cook Time1 hr 15 mins
4 hrs
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: Birthday Cake, coconut, Dessert, keto, Layer cake
Servings: 12
Calories: 387kcal
Author: Culinary Lion



  • Preheat your oven to 350 degrees F.
  • To prepare the cake portion of the recipe simply combine all the dry ingredients in one bowl and all the wet ingredients in a separate bowl. Whisk both dry and wet ingredients separately then combine the wet and dry ingredients so that there batter is smooth
  • Pour cake batter into a sprayed 10” springform pan lined with parchment paper.
  • Bake for 1 hour with a sheet pan on top of the cake to prevent browning. Then remove pan and bake for an additional 10-15 minutes until center of the cake is fully set. Let cake completely cool before removing from springform pan
  • Toast unsweetened coconut flakes in a pan over medium heat for 2-3 minutes until golden and evenly toasted. Stir constantly.
  • To prepare frosting whip heavy cream with extracts and sweeteners to stiff peaks. 
  • In separate container combine sour cream and cream cheese until any lumps are gone. then fold the whipped cream into the cream cheese mixture.
  • Once the cake is completely cooled. Use a long carving knife to slice the cake in half. Then spread frosting on the bottom half before placing the top half of the cake back on top. Continue frosting the top and sides of the Cake 
  • Finally pat the toasted coconut around the sides of the cake. You may want to garnish the top of the cake with any leftover coconut.


Calories: 387kcal | Carbohydrates: 6g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 173mg | Sodium: 413mg | Potassium: 206mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1040IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 1.2mg