You’ll love that this low carb coconut cake with cream cheese frosting contains no sugar alcohols. It’s sweetened with a blend of stevia and monk fruit.
I’ve been doing really well staying away from sweets. But, last week I was craving some cake. So, I went through my recipes to see what I could make.
My most popular low carb cake recipe is probably the chocolate cake used in my German chocolate cake recipe. It’s the zucchini that makes it moist. I also used that chocolate cake as the base for my “Nutella” frosted chocolate cupcakes.
I wasn’t really in the mood for chocolate cake, but wondered how that recipe would do as a yellow cake. I thought about the green pieces of zucchini sticking out in the cake. Then, the idea struck to use yellow squash instead!
I’ve actually made a yellow squash cake before. You can find that recipe here. However, I used large cubed chunks of cooked yellow squash in that recipe.
Then, I remembered how I made a mock coconut pie out of yellow squash. And, I just happened to have a bag of coconut chips that had been sitting in the pantry for a while. So, I ended up getting the idea to make this low carb yellow squash coconut cake.
I was really excited about making a low carb coconut cake with some hidden yellow squash in it. I just love coconut and could eat it every day.
It must be the Filipino blood coming out. I don’t think I’ve ever met anyone from the Philippines that didn’t love coconut. When I visited my family in the Philippines, there was a lot of food with coconut in it.
I wasn’t sure if I should frost this low carb yellow squash coconut cake or not. The cake would have been super tasty eaten plain. But, I opted to put on frosting so it would look prettier.
Pretty pictures seem to sell a recipe so that’s really the only reason I added it to the cake. You can serve it either way.
I’ve been moving away from sugar alcohols so I made the frosting without my usual powered erythritol blend. To keep it thick and fluffy without a powdered sweetener, I whipped up some butter and cream cheese together.
Then, I sweetened it with some coconut stevia blended with monk fruit. To enhance the flavor, I also added some vanilla extract. The cream cheese frosting was perfect. Just the right sweetness for me without any sugar alcohols!
I’m pretty sure that I’ll be eating this cake again. It’s a cake that full of healthy goodness. Now only is it loaded with coconut, but it’s got a veggie snuck in there.
There’s no need to feel guilty about eating this yummy low carb yellow squash coconut cake with cream cheese frosting. Heck, I was even eating it for breakfast.
I find that even erythritol can cause me digestive stress like other sugar alcohols if I eat too much of it. Fiber sweeteners give me bloating and gas. The only truly safe sweetener for me are stevia and monk fruit extracts.
If you prefer using a bulk sweetener like Sukrin or Swerve, the cake needs about 3/4 to 1 cup of sugar equivalent. The frosting needs about a half cup of sugar equivalent.
Of course, you may find that you like a little more or a little less. I find sweetness really varies by individual. As I move farther into the keto lifestyle, I like my food more savory than sweet.
I hope you enjoy this low carb yellow squash coconut cake as much as I do. The cream cheese frosting is also a recipe you’ll want to keep on hand.
The frosting recipe is a nice one to have that doesn’t use a powdered bulk sweetener. I’m going to try it with my zucchini spice cupcakes next! I know that’s another cake recipe that I can make without any sugar alcohols.
Have you ever made a cake with yellow squash?
Low Carb Coconut Cake with Cream Cheese Frosting
Coconut Cake with Cream Cheese Frosting
Ingredients
CAKE:
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs beaten
- 1/4 cup coconut oil liquified
- 1 teaspoon vanilla extract
- 1 teaspoon coconut stevia drops
- 1 teaspoon monk fruit liquid extract
- 2 cups grated yellow squash
- 1 cup unsweetened flaked coconut
FROSTING:
- 8 ounces cream cheese softened
- 1/2 cup butter
- 1/2 teaspoon coconut stevia drops
- 1/2 teaspoon monk fruit liquid extract
- unsweetened flaked coconut toasted, optional
Instructions
CAKE:
- Stir together coconut flour, baking soda, baking powder, and salt.
- Mix in eggs, coconut oil, vanilla extract, and sweeteners until well blended.
- Stir in grated squash and coconut chips.
- Pour mixture into a greased 7x11 or 8x8 inch pan.
- Bake at 350F for about 25 minutes or until top is browned and toothpick inserted in center comes out clean.
- Place on a rack to cool.
FROSTING:
- Cream together cream cheese and butter.
- Add coconut stevia extract and monk fruit extract.
- Whip until light and fluffy.
- Frost cake and top with toasted coconut, if desired.
Notes
Nutrition
Additional Info
- Net Carbs 3.8g
- % Carbs: 4.7%
- % Protein: 7.8%
- % Fat: 87.4%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Sharon says
March 28, 2019 at 10:36 amHi Lisa! If I leave out the coconut flakes would I have to increase the coconut flour for binding purposes or decrease the egg or oil? Thank you! Looking forward to making this!
Lisa MarcAurele says
March 28, 2019 at 4:55 pmI think it should be okay without the flakes as they are not added for any binding.
Sharon says
September 8, 2018 at 1:31 amHas anyone tried this recipe without the squash? I have all the ingredients except the squash on hand. Wondering if I could add some heavy cream in place of the squash…. what do you think? I can’t wait to try this. I have loved all your recipes that I’ve tried and I’ve tried Many of them! Thanks!
Lisa says
September 8, 2018 at 6:32 amThe squash is added for moisture as well as help hold things together. You can try heavy cream for the moisture but may need a little more flour to replace the binding.
Anne Odell says
August 11, 2018 at 5:53 pmThis was delicious. I will make this again. I baked it in an 8 X 8 pan and it took 30 minutes to bake.
Lisa says
August 12, 2018 at 6:50 amThanks for the feedback Anne!
Chelsea M says
March 4, 2018 at 1:03 amI’m trying to make a marscapone frosting for my low carb vanilla and matcha cake (with blueberry compote). How can I tweak the cream cheese frosting recipe? Thanks!
Lisa says
March 4, 2018 at 10:40 amYou can use mascarpone in place of cream cheese. It’s creamier so adjust the other ingredients as needed.
TheaMaria says
September 21, 2017 at 8:19 pmWow, this cake is impressive. But the frosting was way too much – will make 1/2 to 3/4 as much next time. I had to modify based on the sweeteners I have. Like another reviewer I like to measure by weight. Quantities of key ingredients as follows:
CAKE
Coconut flour – 49 g
Erythritol – 105 g
Stevia extract powder – 1/8 tsp
Coconut extract – 1/2 tsp
Squash – 11 oz
FROSTING
Erythritol, powdered – 50 g
Stevia extract powder – 3 tiny scoops (could probably cut to 2)
Coconut extract – 1/2 tsp
Lisa says
September 22, 2017 at 1:43 amThanks for sharing the weight measures!
Patricia says
June 28, 2018 at 11:10 amThis cake batter is unlike any batter I have ever seen it is so thick! I followed the directions and this batter does not pour! Just seems like there is not enough liquid in it. It’s in the oven now but I doubt if it will be edible. Are you sure you didn’t leave something out?
Matthew says
August 13, 2017 at 5:55 amHello, looks like a great recipe, just wondered if I can make replace the coconut oil with coconut butter instead? Or just add some extra, because I don’t have flavored Stevia drops but want to have a good amount of coconut flavor.
Thanks 🙂
Lisa says
August 13, 2017 at 7:26 amI’d just add in extra coconut.
Kathy says
July 24, 2017 at 4:05 pmOMG this is so good. Even better the next day. I grated my squash and squeezed out the water. No cooking it.
Lisa says
July 25, 2017 at 6:39 amI’m glad you liked this one as much as we do!
Anne Odell says
August 11, 2018 at 8:40 pmI have to agree – it’s even better hours later after it has been in the fridge for hours. Yummy!!
Rosallie says
March 2, 2017 at 6:09 pmThis recipe is awesome! Will definitely make again. I made just a few changes. I used 1/4 c liquid Sukrin in place of the monk fruit extract in the cake and 1/8 c for the frosting. The other things weren’t really changes just the way I like to do things. I like to use the weight of coconut flour because a cup measure can vary so much in the actual amount and especially with coconut flour a little can make a huge difference…I used 56g. I also like to weigh shredded stuff for the same reason and my squash weighed in at 11 oz. I freaked when it said to ‘pour’ the mixture into a pan, it was in no way pour-able, lol, must have been right to be thick as the taste/quality was excellent. I also made it into cupcakes, 10 of them; lightly pressed in to each indent just to the top. The cake was light and fluffy and the frosting was smooth and creamy…simply awesome. Thank-you so much for sharing this recipe!
Lisa says
March 3, 2017 at 4:24 pmThanks for sharing your method Rosallie! I agree, it wasn’t “pourable.” Probably not the best choice of words.
Amanda says
November 2, 2016 at 6:12 pmWhat are the chunks shown mixed in the icing? You don’t mention them in the recipe.
Lisa says
November 2, 2016 at 6:31 pmIt’s toasted coconut on top. I’ll add that as an optional ingredient.
Irina says
September 12, 2016 at 9:40 amWhat can I substitute monk fruit extract with? Can I use coconut flavored liquid stevia extract instead( the same proportion)?
Lisa says
September 12, 2016 at 1:37 pm1 teaspoon monk fruit extract is equivalent to about 1/4 cup sugar. So, you could use 1/4 cup Swerve for the cake and 2 tablespoons Swerve Confectioners for the icing.
Irina says
September 12, 2016 at 10:23 pmThank you.
Irina says
September 12, 2016 at 10:31 pmThank you Lisa. But I really like coconut flavor and I have coconut flavored liquid stevia extract. In what proportions I can use that?
Lisa says
September 13, 2016 at 7:38 amUse half as much stevia extract as the monk fruit.
Suparna says
August 8, 2016 at 10:47 pmJust curious as to why you’re moving away from sugar alcohols? I was under the impression they were safe and healthy to use? I’ve only been keto for a couple of months and the amount of new info to absorb can get overwhelming! Thanks in advance. 🙂
Lisa says
August 9, 2016 at 1:39 pmSugar alcohols tend to cause weight loss stalls and or weight gain for me.
Lana says
June 6, 2016 at 7:23 pmCan I use zucchini instead of yellow squash in this recipe? I don’t have squash 🙁
Lisa says
June 7, 2016 at 5:39 amYou could, but I find yellow squash goes better with coconut.
Nicole says
May 28, 2016 at 1:23 pmYum! I love the texture and how moist it is. Instead of making a cake, I made 12 cupcakes. I didn’t feel like making the frosting and they’re not very sweet (which is perfect since I wanted to eat this for breakfast 😊) so I cut one in half and put cinnamon butter on it instead of the frosting. I only have regular powdered stevia which was fine but can’t wait to buy some of the coconut flavored stevia for next time. Thank you for a recipe without sugar alcohols!
Lisa says
May 28, 2016 at 1:32 pmI ate the cake for breakfast too. I’m liking things less sweet these days.
Ron says
May 23, 2016 at 12:31 pmLisa,
Thank you for clearly saying “3.8g net carbs per serving subtracting fiber”, since that is the simple “normal” formula used by non-diabetics (and you identified how: “subtracting fiber”). Excellent!
As I mentioned yesterday in another recipe, the diabetic net carbs gives a different result because the formula used for diabetics has more factors.
The diabetic net carbs is 7.1g (the formula factors being 2 times the sugar subtracted from the fiber, and any positive result then subtracted from the total carbs). So, in this recipe, 1.9 sugar g’s times 2 = 3.8g, then 3.3g fiber with 3.8g doubled sugar subtracted results in a number below zero (which is always converted only to zero), and then zero is subtracted from the 7.1g total carbs = 7.1g net diabetic carbs.
The results for normal folks and the results for diabetics are sometimes identical and sometimes quite different. The net ALL depends on the sugar factor for diabetics. In this case, the diabetic net carbs are almost double the normal net carbs; however, both are still SO low as to be of almost minor concern if a person has good portion control (rats!).
The only thing that blinds diabetics is when no sugar is reported (and while this may seem logical when the value is zero to normal folks, since sugar kills diabetics through time, clear identification of our poison is essential to our own taking care of ourselves).
While this recipe has a sugar value above zero and it is therefore reported, please give us diabetics confidence to move forward by always showing zero when that applies (unlike the past where you said “If there are sugar carbs, I do enter it”, suggesting the logic that if there are no sugar carbs that you do not enter or report it). I understand your convenience and logic, and I hope you can show zero in the future when that applies to accommodate the needs of diabetics who cannot calculate their net diabetic carbs if nothing at all shows for sugar.
I got long, Lisa, but my original goal was to thank you for saying “3.8g net carbs per serving subtracting fiber”, which clearly identified the factors in your formula for normal folks.
Don’t think about showing the diabetic net carbs, since that is a minority concern I think. We can figure it out for ourselves as long as we have some number to fit in our formula for sugar, other than nothing was reported (we dare not assume or risk that this means zero for us diabetics!).
I’m reading your site more than I am in the kitchen. Isn’t that silly! However, you are arming me with what I need to know to take more natural care of myself with less dependency on pharmaceuticals. Thank you!
Lisa says
May 23, 2016 at 2:15 pmGoing forward, I will add the sugar count number, even if it is zero. Not sure if I’ll ever have the time to fix the older recipes though. I am having someone convert my recipe format so they all match to the one with the nutrition info in the top right. That seems to be the format most prefer. However, I’ll need to go in and do the nutritional calcs as it gets very confusing so it’s best if I do them myself.
Bonnie says
May 17, 2016 at 9:37 pmThank you for a recipe without sugar alcohols!!! My system is very sensitive to them. Can’t wait to try this. I love cream cheese frosting as well. Can I use flaked coconut instead of chips?
Lisa says
May 18, 2016 at 5:44 amFlaked coconut is the same thing as coconut chips.
Kathy says
May 17, 2016 at 3:39 pmI know what you mean about not liking things that sweet anymore. I’m always amazed at how much sweetener/erythritol are in all the low carb dessert recipes. I automatically cut the amount called for by 50% and have had no problems. Looking forward to making this cake – will definitely come in handy when trying to figure out what to do with all that squash from the garden! (I hope).
Lisa says
May 17, 2016 at 3:48 pmI’m really starting to prefer savory dishes. 50% is a good rule of thumb for me too when adjusting any sweetened recipes.
Pam says
May 17, 2016 at 12:26 pmSounds wonderful! Where do you get your coconut chips?
Lisa says
May 17, 2016 at 3:46 pmI get them at Amazon. You can find it here.
Michele Clow says
May 17, 2016 at 11:50 amHi Lisa,
For the Monk Fruit Extract, do you think it would make a difference if the monk fruit was dry/granular instead of liquid? I ask because I’m always looking for the “best” and most economical way to purchase.
Lisa says
May 17, 2016 at 3:44 pmI think you could add the dry monk fruit concentrate in with the dry ingredients instead of using the liquid. I just bought some powder, but haven’t experimented with it yet. I always preferred liquid stevia to the powder so I thought the monk fruit might be the same way which is why I started with the liquid.
Kim | Low Carb Maven says
May 16, 2016 at 6:20 pmThis sounds interesting Lisa. I have used zucchini in chocolate cakes, but never squash in a yellow cake before. I’ll have to try. Pretty photos.
Lisa says
May 16, 2016 at 8:04 pmThanks Kim! I’ve been wanting to experiment more with using grated squash in cakes since my chocolate zucchini cake has been so popular.