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 always find that basic recipes are the true gems of recipes. It’s great to use it as a canvas to create and add flavourings and toppings to your heart’s delight.
This recipe is no different. Using just 4 ingredients your options are endless. Keep it simple or add seasonal or dried fruit, flavor extracts and top decoratively to create an impressive bake.
Just a note on a few ingredients and substitutes if needed
While the full printable recipe is written below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.
2 cups unsweetened desiccated coconut: It is best to use fine or medium textured desiccated coconut in this recipe.
Self-raising flour: Ensure that your self-raising flour is fresh and not past the expiry date. If the self-raising flour is not fresh, the cake will not rise and will have a dense texture.
If you do not have self-raising flour, then make your own by just adding 2 teaspoons of baking powder to 1 cup of all-purpose/cake flour.
This recipe calls for 2 cups of self-raising flour, so to make your own, you are going to add 4 teaspoons of baking powder to the 2 cups of all-purpose or cake flour.
Sugar: Use white granulated or castor sugar.
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.
How to make the cake
While the video and the full printable recipe is written below, this is 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.
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. Over mixing will result in the cake being heavy and dense.
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.
Tips and frequently asked questions
What are the other flavouring and topping options?
Flavourings
- Substitute almond, lemon, or orange extract for the vanilla.
- Fold dried cranberries, blueberries, or chocolate chips into the batter before baking. If using fruit, remember to toss it in a Tablespoon of flour before incorporating it into the batter. This will ensure that the fruit does not sink to the bottom of the cake while baking.
- Mix rainbow sprinkles into the batter before baking.
- Mix equal parts of melted butter with a sprinkling of cinnamon powder. Swirl this mixture over the cake batter before baking. -
Toppings
Similar to the pictures in my post, you can top with your favourite jam/ jelly and a sprinkle of coconut, or give my other great toppings a try:
- 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.
Can this cake be covered with fondant or sugar paste?
Yes, the sponge is sturdy enough to be covered with either fondant or sugar paste.
What causes the baked cake to become dense
Over mixing is one of the causes of a dense bake.
To avoid this, ensure that you mix all your ingredients at medium speed when using an electric mixer. If it is mixed on high or for too long, the cake batter loses the incorporated air and becomes dense.
What is the shelf life of this cake?
At room temperature, this cake lasts up to one week when stored in an airtight container
Enjoy ♥
4 ingredient Coconut Cake (No eggs, no butter, no oil)
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.
Ingredients
- 2 cups self-raising flour See note 1 See note 1
- 2 cups unsweetened desiccated coconut fine or medium textured
- 1 cup white granulated sugar
- 2 cups full-fat milk
- Vanilla extract See note 2 and frequently asked questions
Instructions
- 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.
- 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. Over mixing will result in the cake being heavy and dense.
- 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.
Tips and frequently asked questions
What are the other flavouring and topping options?
Flavourings
- Substitute almond, lemon, or orange extract for the vanilla.
- Fold dried cranberries, blueberries, or chocolate chips into the batter before baking. If using fruit, remember to toss it in a Tablespoon of flour before incorporating it into the batter. This will ensure that the fruit does not sink to the bottom of the cake while baking.
- Mix rainbow sprinkles into the batter before baking.
- Mix equal parts of melted butter with a sprinkling of cinnamon powder. Swirl this mixture over the cake batter before baking. -
Toppings
- Similar to the pictures in my post, you can top with your favourite jam/ jelly and a sprinkle of coconut, or give my other great toppings a try:
- 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.
Can this cake be covered with fondant or sugar paste?
- Yes, the cake is sturdy enough to be covered with either fondant or sugar paste.
What causes the baked cake to become dense
- Over mixing is one of the causes of a dense bake.
- To avoid this, ensure that you mix all your ingredients at medium speed when using an electric mixer. If it is mixed on high or for too long, the cake batter loses the incorporated air and becomes dense.
What is the shelf life of this cake?
- At room temperature, this cake lasts up to one week when stored in an airtight container
Video
Notes
- Ensure that your self-raising flour is fresh and not past the expiry date. If the self-raising flour is not fresh, the cake will not rise and will have a dense texture.
If you do not have self-raising flour, then make your own by just adding 2 teaspoons of baking powder to 1 cup of all-purpose/cake flour. - 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. See frequently asked questions in recipe card or post above for great flavouring and topping options.
Nutrition
Serving: 1sliceCalories: 273kcalCarbohydrates: 33gProtein: 3gFat: 16gSaturated Fat: 13gCholesterol: 6mgSodium: 34mgPotassium: 194mgFiber: 3gSugar: 30gCalcium: 73mgIron: 1mg
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below
Dan says
This turned out beautifully, and so easy to make! Question - do you think I'd be able to add some cocoa to this? Chocolate and coconut are one of my favourite combinations 🙂
The Gardening Foodie says
Hi Dan, thank you, I am so happy that this cake turned out well for you 🙂
To answer your question: Sure, adding cocoa will add wonderful flavor.
I have a suggestion if you would like to give it a try though:
1. After mixing your batter, set about a 1/4 of it into a separate bowl.
2. Add about 2 Tablespoons of cocoa powder to that 1/4 of your batter.
3. Transfer the plain batter (without the cocoa mix) into the baking pan.
4. Drop spoonfuls of the cocoa mixed batter onto the plain batter.
5. Use a skewer to swirl the cocoa batter into the plain batter. Then bake according to the recipe.
It will look great and you will have your favorite combination in one 🙂
I hope this helps and would love to know how it turns out.
Happy baking 🙂
Christine Barbuto says
Made this cake twice now. So quick, easy and tasty. I added the zest and juice of a lemon, and reduced the sugar to 3/4 of a cup as I don’t like cake overwhelmingly sweet. Sliced and stored in the freezer.
The Gardening Foodie says
Hi Christine Thanks for giving my recipe a try🙂
It's awesome to know that you're enjoying it too. And adding that lemon flavor? Sounds amazing, I bet it tasted incredible too!😋