Coconut flour cake
Prep Time
10 mins
Cook Time
28 mins
Total Time
38 mins

Light and slightly sweet coconut flour cake with a hint of coconut and lemon. It's especially delicious when topped off with a dreamy white cloud frosting.

Course: Dessert
Cuisine: American
Servings: 8 people
Author: Michelle Barsness
  • 1/3 cup coconut flour
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 3 eggs room temperature
  • 2 tbsp melted butter
  • 1/4 cup full fat coconut milk well stirred
  • 1/3 cup honey
  • 3-4 tbsp limoncello liqueur or lemon juice
  • 1 tbsp lemon zest
  • 3 tbsp sweetened coconut flakes
  • 2 egg whites room temperature
  • 1 tbsp powdered sugar
  • butter for greasing the pan
  • parchment paper
  1. Preheat the oven to 350 F. Grease a 9-inch round cake pan and line the bottom with parchment paper (cut to fit).

  2. In a large bowl, sift together the coconut flour, baking powder and salt. In another medium bowl, whisk together 3 eggs, melted butter, coconut milk, honey, limoncello (or lemon juice), and lemon zest. 

  3. Combine the wet ingredients with the dry and mix in the coconut flakes. In another large bowl, beat the egg whites and powdered sugar until soft peaks form. Then, gently fold in the fluffy egg whites into the batter. 

  4. Bake the cake for 28-30 minutes or until it is golden and a cake tester comes out clean when inserted into the middle.