Let me show you how to make this moist and simple desiccated coconut cake. No flour, no butter, no fuss, just a super easy recipe that somehow turns out super delicious every single time.
This moist coconut cake is soft in the center, slightly crisp on the edges, and packed with real coconut flavor. There’s no flour in it, which keeps the texture dense but tender, almost like a coconut custard. You only need one bowl and a few everyday ingredients.
Watch the video below to see how this simple desiccated coconut cake comes together; it’s way easier than it looks. If you’re into coconut bakes, hit like and subscribe so you don’t miss the next one.
Why I Love This Simple Coconut Cake
I didn’t think a cake without flour or butter would turn out this good, but this one completely won me over. It’s soft, moist, and full of pure coconut flavor, simple but so satisfying. I love how easy it is to throw together, and every time it bakes, the smell alone makes it worth it.
Ingredients for This Desiccated Coconut Cake
This is a simple gluten-free cake recipe made with pantry staples and no flour at all. If you’ve got eggs, cream, and the right kind of coconut, you’re most of the way there.
What You Need
- 3 large eggs
- 100 grams sugar (about 1/2 cup)
- 1 teaspoon vanilla extract
- 240 ml heavy cream (at least 33% fat)
- 250 grams unsweetened desiccated coconut
- A small pinch of salt
- 1 teaspoon baking powder
Note: The type of coconut matters here. Look for unsweetened desiccated coconut with a fine, dry texture. Skip anything labeled sweetened or flaked.
Kitchen Equipment for Making a Simple Coconut Cake
This recipe doesn’t need any fancy tools. A basic setup is all you need to get it done.
What to Grab
- Large mixing bowl
- Spoon or whisk
- 9-inch square baking pan
- Parchment paper
- Oven
Top Tip: If you don’t have a whisk, even a fork will work. The batter isn’t fussy, and there’s no whipping involved.
Step-by-Step Instructions for Making the Cake
The steps are straightforward, and most of your time will be hands-off. The one part you don’t want to skip is chilling the batter. That’s what helps the coconut absorb the liquid and hold everything together.
How to Make the Batter
Step 1: Crack the eggs into a large bowl. Add the sugar and stir with a whisk or spoon until the mixture looks smooth and a bit lighter. You’re not aiming for fluffiness, just even mixing.
Step 2: Add the vanilla extract and heavy cream. Stir again. The mix should look like a thick, smooth custard.
Step 3: Add the desiccated coconut. Stir slowly. The batter will start to thicken right away. That’s a good sign. Keep going until it’s fully mixed.
Step 4: Add a pinch of salt and stir just enough to blend it in.
Step 5: Cover the bowl and place it in the fridge for 30 minutes. This rest time allows the coconut to soak up the liquid and helps the cake bake evenly without falling apart.
Top Tip: You can chill the batter for longer if needed. Overnight is fine. Just wait to add the baking powder until right before baking. Adding it too early weakens its effect.
Baking the Coconut Cake
Step 6: Take the batter out of the fridge. Add the baking powder and stir it in thoroughly.
Step 7: Line your pan with parchment paper. Press it into the corners and leave a bit hanging over the edges. This makes it easy to lift the cake out later.
Step 8: Scrape the batter into the lined pan. Use a spoon to spread it out evenly and smooth the top.
Step 9: Bake in a preheated oven at 180°C or 350°F for 35 to 40 minutes. The top should be golden and feel set if you press it gently in the center.
Note: If the top starts browning too fast but the middle still feels soft, lay a piece of foil loosely over the top during the last 5 to 10 minutes.
Texture and Taste of This Coconut Cake
This cake has a slightly chewy crust around the edges and a soft, moist center. The texture sits somewhere between a macaroon and a custard. It slices clean but feels rich and tender. The coconut flavor is strong without being sweet or artificial.
Top Tip: Let the cake cool completely before slicing. It holds together much better and gives you cleaner edges.
You can eat it plain, serve it with yogurt or fresh berries, or top it with a little whipped cream. It works warm, room temp, or even chilled from the fridge.
Related Recipe: If you like baking with coconut, then check out this traditional Sri Lankan coconut cake here also.
Moist and Simple Desiccated Coconut Cake
9
servings15
minutes40
minutes290
kcal55
minutesThis coconut cake is soft in the middle, golden on top, and completely flourless. It’s rich, chewy, and just sweet enough, with a texture that lands somewhere between a macaroon and a custard. You mix everything in one bowl, chill the batter, bake it, and you’re done. No flour, no fuss, just a really good coconut cake that works every time.
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Ingredients
3 large eggs
½ cup (100 g) sugar
1 tsp (5 ml) vanilla extract
1 cup (240 ml) heavy cream
3 cups (250 g) unsweetened desiccated coconut
1 pinch salt
1 tsp (4g) baking powder
Directions
- Crack three eggs into a large mixing bowl and beat until smooth and slightly lighter in color.
- Add 100 grams of sugar to the eggs and stir until the sugar is dissolved and the mixture is smooth.
- Stir in one teaspoon of vanilla extract until well blended with the egg mixture.
- Pour in 240 ml of heavy cream and mix until the mixture is smooth and thickens slightly.
- Add 250 grams of unsweetened desiccated coconut and fold it gently into the batter until well combined.
- Add a pinch of salt to the batter and stir to incorporate it evenly.
- Refrigerate the batter for 30 minutes to allow the coconut to soak up the liquid and thicken.
- After chilling, add 1 teaspoon of baking powder and mix gently until fully combined.
- Line a 9-inch square baking pan with parchment paper and spread the batter evenly into the pan.
- Preheat the oven to 180°C (350°F) and bake for 35-40 minutes until the top is golden brown.
Recipe Video
Notes
- What kind of coconut works: You can use either unsweetened desiccated coconut or unsweetened shredded coconut, as long as it’s dry and not too thick. Both types work as long as they’re not sweetened or moist. Just avoid the big flakes or the kind that comes packed in syrup.
- Don’t skip the chilling time: This isn’t just a suggestion. Letting the batter rest in the fridge gives the coconut time to absorb the cream and eggs, which helps the texture set up properly during baking. If you skip this, the cake is more likely to fall apart or bake unevenly.
- How to store leftovers: Cover the cake and leave it on the counter for a day or two, or keep it in the fridge for up to five days. The texture gets even softer over time. You can freeze slices and microwave them later for a few seconds to warm them up.
- Add a pinch of cardamom or cinnamon: A small amount of warm spice is common in many traditional coconut cake recipes, especially flourless ones. Just a pinch gives a subtle background flavor without overpowering the coconut.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 9
- Calories: 290kcal
- Fat: 24g
- Carbohydrates: 14g
- Protein: 4g
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Storing and Reheating This Coconut Cake
This flourless coconut cake keeps well, and the texture improves after a day. The coconut settles more into the egg and cream mixture, making it even softer inside.
How to Store It
- Keep it covered on the counter for up to 2 days
- Refrigerate in an airtight container for up to 5 days
- Freeze individual slices for longer storage
Top Tip: To reheat a slice, microwave it for 10 to 15 seconds. It brings back the soft center and makes the coconut taste stronger.
More Coconut Recipes You Might Like
There are a bunch of other coconut baking recipes on the channel if you feel like trying more. Cakes, cookies, that kind of thing. I’m still adding to it, so if you’re into that, go take a look and maybe subscribe if you feel like it.
Here are a few recipes to start with:
- Simple Moist Honey Coconut Cake Recipe
A light, tender coconut cake sweetened with honey for a soft crumb and gentle flavor. Perfect with tea or as an afternoon treat. - Soft and Chewy Oatmeal Cookies With Coconut
Classic oatmeal cookies made extra special with shredded coconut for a chewy texture and subtle sweetness. Great for snacking or lunchboxes. - Best Moist Coconut Loaf Cake Recipe
A rich, buttery loaf cake packed with coconut flavor and a soft, moist interior. Simple to make and perfect for sharing.
If you’ve got a question about the desiccated coconut cake, or if something didn’t turn out how you thought it would, just leave a comment. You can post it under the video or here on the recipe page, whatever works. I’ll check in when I can. And if you made the cake and it turned out well, I’d honestly love to hear how it went.