The press cake obtained after the production of coconut oil is a nutritious byproduct distinguished by its protein and fiber content. It is known that coconut press cake obtained through the cold-pressing method contains approximately 20-25% protein, while also serving as a valuable feed ingredient with its natural fiber structure and mineral content. This product is widely used, particularly in the livestock sector, to increase the protein and energy value of rations. Additionally, coconut press cake can be evaluated as a potential raw material in the food industry for developing gluten-free and high-fiber flour alternatives. With these properties, the product possesses the character of a sustainable raw material source and a value-added by product.