4 Ingredient Coconut Cake (Low Carb + Gluten Free)
Imagine sinking your fork into a slice of sunshine. That’s what this surprisingly simple four-ingredient coconut cake delivers. I love to flavor this low carb cake with some lime or lemon zest.
This isn’t your typical heavy, sugary dessert. Instead, it’s a light and airy treat that satisfies your sweet cravings without the unwanted sugar rush or carb overload. The natural fats in the coconut contribute to a satisfying texture, while the lime adds a refreshing tang that keeps each bite interesting.
With its minimal ingredients and straightforward preparation, this coconut lime cake is a fantastic option for a quick and wholesome dessert. It’s perfect for those avoiding gluten, refined sugars, and excessive carbohydrates.
Garnish this coconut cake with powdered sugar and lime zest. If you like this recipe you will love my Coconut Ricotta Cheese Cake or my Quick Tangerine Ricotta Cake.
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4 Ingredient Coconut Cake (Gluten Free)
Ingredients
- 2 eggs, lightly beaten
- 4 oz cream cheese, room temp
- 1¼ cups unsweetened shredded coconut
- 1 tsp baking powder
- pinch salt
Optional Add Ins:
- 3 tbs sugar*
- 1 tsp vanilla extract
- 1/2 lime, zested
Instructions
- Preheat oven to 350℉. Line an 6 inch springform pan with parchment paper.
- In a medium bowl, whisk together the eggs and cream cheese until completely smooth, this might take a minute or two. If you are adding in the optional sugar , vanilla and lime zest – now is the time. Next add in the shredded coconut, baking powder, salt and mix until incorporated. Transfer mixture to the pan and spread out evenly. Bake for 25-30 minutes or until toothpick comes out clean. Set in pan for 10 minutes then transfer to wire rack for 20 minutes to cool.
Notes
- *PLEASE NOTE: This cake is not sweet. I recommend adding in the 3 tbs granulated sweetener. I used Zero Sugar granulated sweetener to keep it low carb.
- Store leftovers in an airtight container on the counter for 3 days or in your fridge for 4 days.
- Nutritional information does not include sweetener and vanilla extract.
Nutrition
Hungry for more?
Tried this recipe this afternoon. I used low fat cream cheese (all I had), zest of a whole lime which I added to the sugar. I also didn’t have the correct size pan so I made 6 cupcakes instead and baked for 25 minutes. Definitely needs parchment paper! It’s a really nice snacking kind of cake. Not too sweet. Quick and easy and so very tasty. Perfect with a cup of coffee. Thank you!