Coconut Lime Cake (Keto, Paleo, Dairy Free, Nut Free)

Summer seems to be birthday season around here and having a killer cake on hand is a must! This dairy-free keto cake is as good as it gets. It tastes like decadent, tropical rum cake. It’s moist, flavorful, elegant and beautiful and it’s easy to make!

I made this cake for my unsuspecting stepdad who flew to Hawaii with my mom on his birthday! We had dinner, we had cake, everyone was hooked. Then I kind of forgot about this recipe until today!

coconut keto cake

Dairy Free Keto Cake… and Paleo? and Sweetener Free too?

So I remembered this cake because it came up in a dairy-free keto facebook group… does someone have a sweetener free cake and I thought of this one. It originally only uses 1/3 cup of erythritol for the entire cake… that could easily be omitted with little change to the flavor.

Then I thought … some delicious replacements would be Primal Fuel Vanilla Collagen (adds vanilla flavor and a hint of sweetness) or MCT Oil Powder for texture!

Either way, you can’t go wrong.

The Cream… Coconut Cream

Is simple. Chill a can of full fat, good quality coconut milk overnight. Open the can while it’s still very cold. Scoop out the hard, creamy, coconut milk fat. Promptly whip that up with lime zest, pinch of salt and the optional stevia.

Whip with egg beaters until it looks whipped, fluffy and smooth. Then keep cold, in the fridge. Quickly dress the cake. Keep that cold too until ready to serve.

For those who have had trouble with this recipe, I made it on IG stories to help you 🙂 Watch and learn my loves!

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Coconut Lime Cake (Keto, Paleo, Dairy Free, Nut Free)

coconut keto cake

A simple, delicious cake for any occasion. Dairy and nut free with a sweetener free option!

  • Author: Cristina
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 2 layer 6" cake

Ingredients

For the Cake:

1/2 cup coconut flour

1/3 cup erythritol or other granulated sweetner (optional, see notes)

2 tsp baking powder

1/4 pinch salt

2 limes zested

4 large eggs

1/4 cup coconut oil

1/2 cup coconut milk (left over from coconut milk can) 

1/4 cup unsalted ghee, softened butter or lard

“Buttercream”:

2 cans full fat coconut milk, chilled (use the cream on top) 

1 lime zest

10 drops liquid stevia or 1 tablespoon honey (optional)

pinch of salt

Instructions

Pre-heat oven to 350F. Lightly grease two 6″ cake pans. 

Sift the dry ingredients (flour, sweetener, baking powder, and salt) together in a small bowl. 

In a large bowl mix with an electric hand mixer beat the eggs, milk, lime zest, coconut oil, and lard for 2-3 minutes until foamy and fluffy. 

Add the dry ingredients to wet ingredients and beat until well combined. 

Pour the cake mix into the two prepared cake pans, place them on a sheet pan and bake 25-30 minutes until a toothpick inserted comes out mostly clean.

Let the cakes cool completely before unmolding. Set them to chill while you make the coconut cream.

In a small bowl whip the coconut milk fat until with a hand mixer until smooth and whipped. Add in the lime zest, stevia if you’re using it and salt. Then use a cold metal spatula to spread some on top of one cake round in the middle.

Stack the cakes and then use the rest of the cream to frost the outside of the cake. Keep the cake chilled until ready to serve!

Notes

*Use of sweetener is optional in this recipe the natural sweetness of the coconut and lime are enough if you don’t do keto sweeteners! Alternatively, you may use raw honey if you eat honey, Vanilla Collagen Primal Fuel or MCT Oil Powder instead of the erythritol too!*

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13 Replies to “Coconut Lime Cake (Keto, Paleo, Dairy Free, Nut Free)”

  1. HOly cow, this cake is soooo good. And let me tell you i am not a huge cake fan. I did have a little troublE wiTh the FROSTING being a little more “liquidy” than it should, bUt i added some cream cheese and it was magical. Thank you for all the INFORMATION and the great recipes you have created. I am glad i found you!

    1. ahhh thank you KT!!! Yes, the coconut cream can be a little finicky… I strongly prefer 365 Brand full fat coconut milk, those cans make the thickest cream!

  2. My cake didn’t TURN OUT WELL AT ALL. I WAS PRETTY SURE THAT THE LARD SHOULD BE SOFTENED TO ROOM TEMP, BUT SINCE THE RECIPE DIDN’T SAY THAT, I USED IT STRAIGHT OUT OF THE FRIDGE. THIS MADE THE COCONUT OIL TURN INTO HARD LITTLE LUMPS THAT WOULDN’T BEAT INTO THE EGGS, SO THEY NEVER BECAME FOAMY OR FLUFFY. AS SUGGESTED, I USED MCT OIL POWDER + STEVIA INSTEAD OF ERYTHRITOL BC MY TUMMY CAN’T TOLERATE ALCOHOL-BASED SWEETENERS. THE FINAL TASTE… VERY SALTY AND BLAH. THE ICING WAS GOOD BUT NOT GOOD ENOUGH TO REDEEM THE CAKE. SO SAD BC I HAD HIGH HOPES FOR A CAKE THAT COULD WORK WITHOUT FAKE SWEETENERS. 🙁

    1. Hi Ali- Well…. I keep my fats out at room temp… so I didn’t think to say soften to room temp.. ummm but you know… common sense and all. Obviously refrigerated fat would not mix into eggs.

      As for being salty… The cake only takes a PINCH of salt… not sure why it would turn out salty… is your lard salted??
      If you tolerate stevia, you could have used more to taste.
      Either way, sorry it didn’t work out for you.

  3. I also had the issue with my coconut oil not blending in. Was it supposed to be melted? I’ve rarely baked with coconut oil. Maybe my butter was still too cold, but I thought it was room temp. I think it would be a good cake if that part was figures out.

    1. Perhaps using room temp eggs would remedy that. I don’t have that issue when I make it. But I guess my kitchen is pretty warm. I will make a note in the recipe. Did the cake turn out despite the batter having clumpy coconut oil? The butter (or lard) is supposed to be softened, which is definitely room temp.

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