Coconut cake No flour, no sugar

Flourless, Sugar-Free Coconut Cake (Gluten-free, Low-carb)

Ingredients:

• 2 cups unsweetened shredded coconut
• 4 large eggs
• 1/4 cup coconut oil or butter, melted
• 1/4–1/3 cup erythritol, monk fruit, or 5–6 soaked dates (for natural sweetener)
• 1 tsp vanilla extract
• 1/2 tsp baking powder (optional, for a bit of lift)
• Pinch of salt
• Optional: 1/4 cup coconut milk or almond milk (for moisture)

🧁 Instructions:

1. Preheat oven to 350°F (175°C). Line a small cake pan (6–8 inches) with parchment or grease well.
2. If using dates, soak them in hot water for 10 minutes, then blend them into a paste.
3. In a bowl, mix shredded coconut, sweetener (or date paste), salt, and baking powder.
4. In another bowl, beat eggs, melted coconut oil, vanilla, and optional milk.
5. Combine wet and dry ingredients. Stir well until you get a thick, scoopable batter.
6. Pour into the prepared pan, flatten the top, and bake for 25–30 minutes, until golden brown and set.
7. Cool completely before slicing. Tastes even better the next day!

🍰 Optional Toppings:

• Whipped coconut cream (unsweetened or lightly sweetened with monk fruit)
• Fresh berries
• Drizzle of sugar-free chocolate or melted dark chocolate

Want to make it more tropical or add something like pineapple or lemon zest to it?