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Low Carb Chocolate Coconut Cake
Low carb chocolate coconut cake topped with a sweet and gooey frosting of coconut, pecans, and chocolate chips. This recipe is low carb, sugar free, gluten free, and a Trim Healthy Mama S Fuel.
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Chocolate and coconut are a favorite combination.
I originally wanted to make a poke cake (and perhaps I still will) using my 2 Ingredient Sweetened Condensed Milk (which is sugar free). I made the cake part, and when I was mixing up the Condensed Milk I had the idea to just add coconut, nuts, and chocolate chips to the condensed milk for a “frosting” of sorts.
I wanted to use sliced almonds and call it Almond Joy Cake, but alas, I was out of sliced almonds. So, pecans to the rescue! (You could omit the chocolate chips and it would nearly be like a German Chocolate Cake!)
All of that to say . . . this recipe is very forgiving. You can use any type of nut, or omit them completely. If you do not have sugar free chocolate chips, you can just leave them out. The coconut and condensed milk are very good on their own!
And did I mention that this cake is completely DAIRY FREE? Yes! I just recently completed my first THM Fuel Cycle (more coming soon in another post), and it confirmed my suspicion that I should begin to limit my dairy.
A lot of desserts rely heavily on calorie dense dairy sources. Heavy cream and cream cheese are delicious, (and fully on plan), but they are quite calorie dense. Using coconut milk to make the condensed milk lightens this low carb chocolate coconut cake up considerably. And as a bonus it adds extra coconut flavor!
The condensed milk is an extra step, but it only takes about 20 minutes max, and you can do that while the cake is baking! My kids even love this cake - so you know it is good!
So what do you need for this Low Carb Chocolate Coconut Cake?
For the Cake:
- 3/4 Cups Baking Blend
- 2/3 Cups Gentle Sweet (or the equivalent of your favorite sweetener)
- 1/3 Cup Cocoa Powder
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Mineral Salt
- 1/3 Cup Melted Coconut Oil (I use virgin coconut oil so there is extra coconut flavor.)
- 1 Teaspoon Vanilla
- 2 Eggs
- 2/3 Cup Water
For the Frosting:
- 1 Recipe 2 Ingredient Dairy Free Sweetened Condensed Milk
- 1 Cup Shredded, Unsweetened Coconut
- ½ Cup Lily’s Chocolate Chips
- ¼ Cup Chopped Pecans
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Low Carb Chocolate Coconut Cake
Ingredients
For the Cake:
- 3/4 Cups Trim Healthy Mama Baking Blend
- 2/3 Cups Gentle Sweet or the equivalent of your favorite sweetener
- 1/3 Cup Cocoa Powder
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Mineral Salt
- 1/3 Cup Melted Coconut Oil I use virgin coconut oil so there is extra coconut flavor.
- 1 Teaspoon Vanilla
- 2 Eggs
- 2/3 Cup Water
For the Frosting:
- 1 Recipe 2 Ingredient Dairy Free Sweetened Condensed Milk, Made and Cooled Completely
- 1 Cup Unsweetened Coconut, Shredded
- ½ Cup Lily’s Chocolate Chips
- ¼ Cup Chopped Pecans
Instructions
Make the Cake
- Preheat oven to 350.
- In a large mixing bowl, mix all the dry cake ingredients together.
- Add melted coconut oil, vanilla, eggs, and water and mix well.
- Pour batter into a greased 8x8 cake pan.
- Bake in preheated oven for 30-35 minutes, or until center top of cake is dry.
- Allow cake to completely cool.
Make the Frosting
- In a large bowl, mix prepared 2 Ingredient Sweetened Condensed Milk with shredded coconut, chocolate chips, and chopped pecans.
- Spread frosting over top of cooled cake.
Nutrition
Sharon
What kimd of flour can be subbed for the THM blend?
Sarah Hardy
You can use 1/4 cup each of almond flour, coconut flour, and flax meal in place of the Baking Blend.
CJ
I am not familar with this Baking Blend and have flax allergy in my household. Any suggestions for substitution? Since increasing coconut flour messes up liquid ratio, can I just use 1/2 c almond flour and 1/4 c coconut flour?
Sarah Hardy
That would probably work, though I cannot guarantee it since I have not tried it myself. 🙂
Caitlin
Just curious if the 1/2 cup almond flour and 1/4 cup coconut flour substitution worked @ CJ says
Lynn
Can we use the condensed milk that you made w/ the heavy cream ingredient instead of this one? Will there be any difference?
Sarah Hardy
You certainly can use the heavy cream recipe. The coconut milk reduces the calories and makes it more coconut flavored, but as far as performance, they should work the same! 🙂
Laura Beard
This turned out great! I didn't have the flour blend so I used 1/4 cup of almond flour, coconut flour and flax meal. I also used powdered swerve for the sweetener in the cake and in the recipe for the condensed milk for the frosting. I also added almond extract to the frosting to compliment the chocolate. It turned out so good! I will be making this again!
Pam Vrenna
Wow! Just had my first bite and they are really good. Very moist and delicious! Thank you for all of the time you put into these recipes that you share. 😊
Norma Halteman
Does this freeze well?
Sarah Hardy
I have not personally frozen it, but yes, I think it would freeze well.
Elizabeth
I dont have full fat coconut milk, can I use the milk from aldi? what are your suggestions on this?
Sarah Hardy
You need the thicker kind of coconut milk for this recipe. If you didn't need it to be dairy free, you could use part carton coconut milk and part heavy whipping cream.
ilahb
it says 13 grams carbs per serv. what's the sizw of a serving?
Sarah Hardy
I bake this cake in an 8x8 pan and get 9 servings.
Heidi
This cake is soooooooo good! My daughter and I love it as cupcakes. I made the frosting and kept the extra in my fridge. It kept accurate a really long time. The first dairy-free frosting (other than straight peanut butter!) that I have been happy with.
Kari
Has anyone frozen this?
Sarah Hardy
I have not, but I believe it would freeze well!
Sara
Wonderful recipe! One of my favorites to date! I made some substitutions... I used 1/2 cup of brianas baking mix and used Pyure. There was a bit of an aftertaste the first day, but it got better and better the longer it sat. Thank you for this recipe!
Brenda in TX
I used 3/4c. of Briana's mix, otherwise followed the recipe. YUMM!
Diana Rishell
I just made this cake, can’t wait to try it! How do I go about storing it ?
Sarah Hardy
Hi Diana, I hope you truly enjoy this cake! It is delicious! 🙂 I store mine in the refrigerator.
Diana
Thank you, and oh my goodness this is awesome !!
Julie
Oh man I worked in a hospital kitchen and the morning cook would make a cake with cheese cake on top then she would make something like this on top . She called it greman chocolate cheesecake . Can't wait to try this !
Mary
This is the best chocolate cake!!! My husband was like, this doesn't taste like it's on plan!!😄 It's seriously so good! Especially with the coconut "frosting"😄😍 Planning on making another batch real soon!
Sondra
I baked this cake tonight, and it was a HUGE hit! My husband and I both loved it. I think it will be even better tomorrow, after it has chilled overnight in the fridge (we love chilled cake).
I followed Sarah’s directions/ingredients as stated in the recipe, except for subbing Super Sweet Blend for the Gentle Sweet (I only used half the amount of Super Sweet). I made the two ingredient dairy free sweetened condensed milk and it only took about 13 minutes for the liquid to reduce. It was easy and simple. The icing was awesome! Definitely a keeper! Thank you! 🙂
Sheila
I’ve make several different keto cakes and this is by far the best one I’ve made! It was moist, light and great flavor!