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)

Name: 4 ingredient Coconut Cake (No eggs, no butter, no oil)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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)

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.

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.

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.

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.

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 ♥

If you like this recipe, be sure to check out my other amazing cakes

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