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5 from 2 votes

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!
Servings: 10 slices
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
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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.
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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