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This easy coconut cake is so soft and moist. It needs just 4 ingredients. It doesn’t require eggs, dairy, butter or oil, but you won’t be able to tell. The cake takes only about five minutes to prepare and you don’t even need a mixer.
This coconut cake is such an easy cake to make. I love how soft, moist and fluffy it is. You can’t tell at all that it is eggless or dairy-free. It’s such a great dessert when you are looking for an easy cake to make for any upcoming celebrations or gatherings. I shared this cake at a recent family gathering and everyone really enjoyed it.
Ingredients
- Canned coconut milk: It’s important to use canned coconut milk and not the type meant for drinking. Canned coconut milk, which is used for cooking and baking, contains more fat and that fat is needed for the cake to have a soft and tender crumb. Make sure to use canned coconut milk and not canned coconut cream which will add too much fat to your cake.
- Sugar: The cake is sweetened with regular granulated white sugar.
- Self-rising flour: Self-rising flour is a flour that already has a leavening agent and salt added to it. If you don’t have self-rising flour you can also make your own using all purpose flour, baking powder and salt.
- Unsweetened shredded coconut: Make sure to use finely shredded unsweetened coconut for the cake. If the shreds are too thick or long, you will have trouble cutting the cake and it makes it more difficult to eat.
How to Make Coconut Cake
- The coconut milk and sugar are first mixed together. The self-rising flour and shredded coconut are then added in. Use a spatula to stir until evenly combined and there are no visible flour lumps.
- Transfer the batter to your prepared cake pan. Bake until cake is done.
- If desired, you can decorate the cake before serving but it tastes good even without any frosting.
Texture
This cake has the same crumb as a classic cake made with eggs and butter. It is very moist, soft and light. I found the cake to be sweet enough on its own but some may want a frosting for a sweeter cake.
Expert Tips
- When opening a can of canned coconut milk, make sure to whisk the contents before using. The coconut cream will often separate a little from the rest of the liquid, so you want to whisk it back into the coconut milk before using it to make the cake.
- This cake works best with finely shredded coconut. Finely shredded coconut will blend in better with the cake crumb, making it easier to cut the cake and also easier to chew and eat the cake.
- The baking time can vary on this cake depending on the brand of coconut milk you use. Some brands contain more fat than others. It is better to bake a little longer if you aren’t sure if the cake is done.
More Coconut Recipes
4 Ingredient Coconut Cake
This 4-Ingredient Coconut Cake is egg-free, oil-free, and butter-free, yet it still bakes up soft and moist. With just a handful of pantry staples, you get a tender, lightly sweet cake that’s full of coconut flavor—Perfect for a quick dessert or afternoon treat!
Ingredients
- 1 cup (8 fl oz/237 ml) canned full-fat coconut milk, whisk contents before using see note before starting
- 3/4 cup (151 g) granulated white sugar
- 1 cup (139 g) self-rising flour see note before starting
- 2/3 cup (50 g) unsweetened, finely shredded coconut
Instructions
- Preheat the oven to 350°F (177°C). Grease the interior of a 7-inch springform round cake pan with non-stick cooking spray and line the bottom with a parchment paper round.
- In a large bowl, whisk together the coconut milk and sugar until evenly combined. Before measuring out the coconut milk, make sure to whisk the contents in the can. The coconut cream tends to separate from the rest of the liquid so you want everything evenly mixed before measuring it out for the recipe.
- Add the flour and shredded coconut; use a spatula to fold it in until evenly combined and no visible pockets of flour remain. The batter will be thick.
- Pour the batter into the prepared pan and use an offset spatula to smooth it evenly across.
- Bake for 55-60 minutes or until the cake is done. When the cake is done, if you apply light pressure on the surface,it should bounce back. Baking time can vary on this cake depending on the shredded coconut and the brand of coconut milk. If you use a higher fat coconut milk, the cake may finish in less time. The cake does take a while to cook so if you aren’t sure if it is done, it is better to bake it a little longer.
- Let the cake cool in the pan before releasing it from the pan. Use a sharp knife to cut the cake. Because of the shredded coconut, you do want to be a little careful and don't apply too much force when cutting. You can also decorate the cake before serving. This cake can also be made 1-2 days before you plan on serving it. Store any uneaten cake in the fridge or freezer.
Notes
- Canned coconut milk note: Make sure to use full fat canned coconut milk. It needs to be full fat, otherwise your cake will not have enough fat which will affect the texture. It also need to be canned coconut milk, the type used for cooking and baking and not the type designed for drinking. Canned coconut milk contains more fat than the drinking kind. I tested this recipe with Thai Kitchen Organic Coconut Milk.*
- Make sure to use finely shredded coconut. I used Whole Foods 365 Coconut Shreds.*
- Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: Whisk together 1 cup all purpose flour, 1.5 teaspoons baking powder and 1/4 teaspoon salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill, which will not work well for this recipe.
- Optional Coconut Cream Frosting:
- Please note, this will only make enough frosting for partially frosting the cake (such as just frosting the top like in the photos). If you want to frost the entire cake, you will need to double the frosting recipe.
- 1 (13.66 fl oz) can coconut cream, chilled in fridge overnight (I used Whole Foods Coconut Cream)
- 1/4 cup granulated white sugar
- Additional shredded coconut
- To make the frosting, open the can of chilled coconut cream and scoop out only the solid white part. Add the coconut cream and sugar to a stand mixer and beat at highest speed until you have a thick whipped cream consistency. If your cream is a little grainy, you may need to add a small amount of the liquid from the can until you have a light and fluffy frosting. Frost the top of the cake with frosting and garnish with shredded coconut if desired.
- Estimated nutrition does not include optional frosting. This cake can serve 10-12. The cake in the photos is cut into more generous slices. The estimated nutrition assumes 10 slices and is for 1 slice.
Nutrition
Serving: 1slice, Calories: 166kcal, Carbohydrates: 25g, Protein: 2g, Fat: 7g, Saturated Fat: 6g, Sodium: 147mg, Fiber: 1g, Sugar: 15g, NET CARBS: 24
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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This sounds so good.
Thank you! We hope you enjoy this cake!
I was surprised this turned out so well! I made it in a slightly larger cake tin though, so was a very thin cake and didn’t take as long to cook. The coconut cream frosting also worked out well!
We’re so glad you enjoyed this cake!
Loooved this recipe, so quick and easy to whip up. I subbed white sugar for coconut sugar and it was so good. 🙂 Served with whipped cream and strawberries. Definitely a new staple.
Yum! We’re so glad you loved this cake!!
Is there a way to make this gluten-free? I don’t know if I’ve ever seen self-rising gluten-free flour
Sorry! We haven’t tested this cake with gluten free flour and don’t know what the result would be.
Love your recipes!
Thank you! We’re so glad you are enjoying the recipes!
I haven’t made the coconut cake yet, but would like to onow if nits possible to use gluten free self-rising flour and coconut sugar?
Sorry! We haven’t tested this cake with gluten free flour and don’t know what the result would be. Another reader did swap the sugar for coconut sugar and she said it was great!