Coconut cake

🥥 Diabetic-Friendly Coconut Cake (Low Carb)

Ingredients

Dry

• 1½ cups almond flour
• ¼ cup unsweetened shredded coconut
• ⅓ cup monk fruit or erythritol sweetener
• 1½ tsp baking powder
• Pinch of salt

Wet

• 3 large eggs
• ⅓ cup unsweetened coconut milk (carton, not canned)
• ¼ cup unsweetened applesauce or Greek yogurt
• 2 tbsp melted coconut oil (or butter)
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional but amazing)

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8-inch round or square pan.
2. Mix dry ingredients in a bowl.
3. In another bowl, whisk wet ingredients until smooth.
4. Combine wet + dry, mix gently.
5. Pour batter into pan and smooth top.
6. Bake 25–30 minutes, until a toothpick comes out clean.
7. Cool completely before slicing.

Optional Low-Sugar Coconut Frosting

• ½ cup light cream cheese
• 2 tbsp Greek yogurt
• Monk fruit sweetener to taste
• Dash of vanilla
  Whip and spread lightly—keeps it diabetic-friendly.