If you love easy bakes then my recipe for 4 ingredient coconut cake is perfect for you. No eggs, butter, oil, or stand mixers are required. Just one bowl, a whisk, and a few basic ingredients are needed to prepare this quick and easy treat.

4 ingredient Coconut Cake (No eggs,no butter,no oil)

I’ve always believed that simple recipes are the real treasures. They serve as a blank canvas, allowing you to get creative with flavors and toppings.

This recipe is no exception. With just four ingredients, the possibilities are endless. Enjoy it as is, or elevate it with seasonal or dried fruit, flavor extracts, and decorative toppings for a stunning bake.

Ingredients

The full printable recipe is at the end, but here you'll find ingredient substitutions and how they work in the recipe.

2 cups unsweetened desiccated coconut: It is best to use fine or medium textured desiccated coconut in this recipe.

Self-rising flour (self raising): Ensure that your self-raising flour is fresh and not past the expiry date. If the self-rising flour is not fresh, the cake will not rise and will have a dense texture.

This recipe calls for 2 cups of self-rising flour, so to make your own, you are going to add 4 level teaspoons of baking powder to the 2 cups of all-purpose flour (plain flour)

Sugar: Use white granulated

Milk: It is best to use full-fat milk for this recipe.

Flavoring extract (optional): I have baked many times this cake with or without vanilla extract. Without vanilla extract, we just enjoy it sliced and spread with butter or jam as a delicious tea time treat.

Visual guide

The full printable recipe and video are provided below, but here’s the process with step-by-step pictures to guide you.

Preheat the oven to Preheat oven to / 350°F /180°C (standard oven) or 320°F /160°C (fan/convection oven)

Grease a 9 inch /23cm loaf tin well butter and line with parchment/baking paper.

How to make a Victoria Sponge Cake While the video and the full printable recipe is written below, this is the process with step-by-step pictures to guide you.

In a medium bowl sift the self-raising flour, and whisk in the desiccated coconut and sugar.

Add the milk and any flavouring extract you are using.

Whisk or mix with a spatula or until combined. Do not over mix. Overmixing can lead to a dense bake. To prevent this, mix at medium speed when using an electric mixer. Mixing on high or for too long deflates the batter, resulting in a denser texture.

Pour the mixture into the lined loaf tin and bake for 45 minutes or until a skewer comes out clean.

OPTIONAL: Spread jam over the top of the baked cake while still warm and top with a sprinkling of toasted desiccated coconut.

Flavoring and topping options

Flavor Variations

Swap vanilla extract with almond, lemon, or orange extract.
Fold in dried cranberries, blueberries, or chocolate chips before baking. Toss fruit in 1 tablespoon of flour to prevent sinking.
Stir in rainbow sprinkles for a fun touch.
Swirl a mix of melted butter and cinnamon over the batter before baking.

Toppings

Like in the pictures from my post, you can top it with your favorite jam or jelly and a sprinkle of coconut. Or try one of my other great topping ideas:

Top the cake batter with toasted Chopped nuts for extra crunch.
Spread Nutella or warmed peanut over the top of the baked cake
Top with a simple dusting of powdered sugar
Frost with piped or spread with my favourite chocolate buttercream
Try my delicious stabilized 3 ingredient whipped cream frosting (without gelatin) and top with seasonal fruit
Cover with a chocolate ganache.
The cake is sturdy enough to be covered with marzipan or sugar paste.

Storage

Room Temperature: Store in an airtight container for up to one week.

Refrigeration: Keeps well in the fridge for up to 10 days. Bring to room temperature before serving.

Freezing: Wrap slices individually in plastic wrap and store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before enjoying.

Recipe