This low carb Coconut Cake so easy, so good and perfect for Spring! It has quickly become one of our favorite low carb treats. If you are a coconut lover like me, this low carb, keto friendly, dairy free version of this classic spring dessert will be your new obsession!
Keyword: coconut, coconut cake, dairy free, easter, keto, LCHF, spring
Preheat oven to 350 degrees and grease a 9 inch round inch cake pan and line the bottom with parchment. Set aside.
In the mixing bowl of a stand mixer, beat the 6 eggs on medium high to high for 3-4 minutes. You want them to double in volume and be light and fluffy. Meanwhile, combine the next 5 ingredients in a small bowl and stir to combine.
When the eggs are light and fluffy and doubled in volume, add the dry ingredients to the eggs and mix well to combine. Now, add the extracts, coconut cream, melted coconut oil and mix one last time scraping down the sides of the bowl to make sure everything is incorporated well.
Give the batter one final stir making sure you get the batter from the bottom of the bowl. Pour the batter in the lined cake pan and bake at 350 for 25-30 minutes or until it tests done with a tester. Do not over bake!
While the cake is baking, combine the ingredients for the coconut glaze in a microwave safe measuring cup. Heat in 30 second intervals, stirring between each one until the sweetener is completely dissolved. This can also be done on the stove top in a small saucepan over medium low heat.
Once the cake is done, let it sit and cool for 5-10 minutes. Then pour the coconut glaze over the warm cake. Cool the cake in the pan completely before turning out. Slice and serve garnished with whipped coconut cream!