Traditional Brazilian coconut cake is a rich, moist cake made with sweetened condensed milk and coconut flakes. We have adapted this recipe to transform it into a Keto Brazilian Coconut cake made with sweetener, unsweetened coconut flakes, and rich coconut milk. The cake is made in a simple 8\
Preheat an oven to 350 F. Combine the ground flaxseeds and 5 tbsp of water if doing the eggless version. Allow to sit and thicken for 5 minutes, stirring it occasionally. If using an egg, skip this step.
In a medium-sized bowl, combine the coconut flour, monk fruit, baking powder, kosher salt, and coconut oil. Ensure the coconut oil is melted or, at the very least soft/room temperature.
Once the dry ingredients are mixed, add 1 ¼ cup of coconut milk. Mix well to combine. The batter will be stiff.
Pour the cake mixture into a greased 8″ cake pan. Bake for 20-22 minutes or until the cake is cooked and set. Allow the cake to cool slightly as you prepare the sweetened coconut milk mixture.
Combine the remaining coconut milk, monk fruit, and a pinch of salt. Heat for 30 seconds or so in the microwave to dissolve the sweetener. Poke holes into the top of the coconut cake gently. Gently and evenly pour the warmed coconut milk mixture over the warmed cake.
Top the cake with 1 cup of unsweetened coconut flakes. Be sure to use the finely shredded coconut flakes, as they are lighter and easier to enjoy. Cut into eight pieces and serve.