• Author: Mellissa Sevigny
  •  Total Time: 1 hour
  •  Yield: 16 servings 1x



  • 1 cup butter, softened
  • 3/4 cup granulated erythritol sweetener (I used Swerve)
  • 1/2 cup brown sugar sweetener (I used Lakanto)
  • 6 large eggs
  • 3 cups superfine blanched almond flour (I used Wellbees)
  • 1 cup coconut flour
  • pinch of salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 4 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon vanilla extract
  • 2 teaspoons banana extract
  • https://aacfb39da22951cbacc3ff83b59641bf.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html2 cups almond milk, unsweetened
  • 1/2 cup finely chopped fresh pineapple
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans
  • Keto Cream Cheese Frosting (double batch)
  • 1 cup unsweetened shredded coconut (to toast for garnish)
  • 8 pecan halves to garnish top of cake (optional)


  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Grease two 9-inch cake pans, and line the bottoms with parchment paper (cut round to fit) which will ensure the finished cake won’t stick to the bottom.
  3. In a large bowl, cream the butter and sweeteners together with a mixer until smooth.
  4. Add the eggs, almond flour, coconut flour, salt, cinnamon, allspice, baking powder, xanthan gum, vanilla extract, banana extract, and almond milk.
  5. Blend for 2 – 3 minutes, or until fully smooth.
  6. Stir in the chopped pineapple, 1/2 cup shredded coconut, and 1/2 cup chopped pecans.
  7. Divide the batter (which will be thick) between the two cake pans, and spread evenly with a silicone spatula.
  8. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove the cake and cool for 30 minutes on a wire rack.
  10. Meanwhile, spread 1 cup of unsweetened shredded coconut on a baking sheet and toast in the oven for 3 – 5 minutes, or until golden brown.  Remove and set aside to garnish.
  11. Carefully run a knife around the rim to release the first cake, then turn out onto a cake plate or pedestal.
  12. Place about 1/3 of the cream cheese frosting in center of cake and carefully spread to the edges with a warm knife.
  13. Place second cake upside down over the frosting layer.
  14. Carefully frost the top and sides of cake.
  15. Press toasted coconut evenly into the sides of the cake with your hands, and blow or wipe any excess coconut off of the plate when finished.
  16. Garnish the top of the cake with pecan halves if desired.
  17. Can be served immediately, but I think it’s better after chilling for at least 2 hours or overnight.
  18. Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.


Approximate net carbs per serving = 5g

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: keto dessert recipes
  • Method: baking
  • Cuisine: Tropical


  • Serving Size: 1/16th cake
  • Calories: 486
  • Fat: 45g
  • Carbohydrates: 12g
  • Fiber: 7g
  • Protein: 11g