Ingredients
- 1 1/2 cups (150 g) unsweetened shredded coconut
- 1/2 cup (60 g) almond flour
- 1/3 cup (70 g) monk fruit sweetener
- 3 large eggs
- 1/2 cup (120 ml) coconut milk
- 1/4 cup (60 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 cup (90 g) sugar-free dark chocolate
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (25 g) toasted coconut flakes
Instructions
- Preheat oven to 350°F (175°C) and grease a 6–7 inch bundt pan.
- In a bowl, mix shredded coconut, almond flour, monk fruit sweetener, and baking powder.
- In another bowl, whisk eggs, coconut milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients to form a thick batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes until golden and a toothpick comes out clean.
- Allow cake to cool completely before removing from pan.
- Melt chocolate with heavy cream until smooth and glossy.
- Drizzle chocolate over cooled cake, letting it drip down the sides.
- Sprinkle toasted coconut flakes on top and serve.
Notes
- Cool cake fully before removing to prevent breaking.
- Use high-quality sugar-free chocolate for best flavor.
- Toast coconut flakes for enhanced texture.
- Substitute coconut oil for butter for dairy-free option.
- Store in airtight container to maintain moisture.
- Reheat slices briefly to soften texture if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg
