Servings: 6–8
Prep Time: 5 minutes
Bake Time: 30–40 minutes

Ingredients

• 2 cups (160 g) unsweetened shredded coconut
• 3 large eggs
• ½ cup (100 g) sugar (or your preferred sweetener)
• ½ cup (120 ml) milk (dairy or plant-based)
• ¼ cup (60 ml) melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of salt
• Optional: zest of 1 lemon or orange for extra flavor

Instructions

1. Preheat oven to 350°F (180°C).
2. Grease an 8-inch (20 cm) round or oval baking dish.
3. In a large bowl, whisk together eggs, sugar, milk, butter, and vanilla.
4. Stir in shredded coconut, baking powder, and salt until combined.
5. Let the batter rest for 5 minutes so the coconut absorbs some liquid.
6. Pour into the prepared baking dish.
7. Bake for 30–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool for 10–15 minutes before slicing.

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Nutrition Information (Approximate Per Serving)

(Based on 8 servings)

• Calories: 220–260
• Protein: 5–6 g
• Fat: 16–18 g
• Carbohydrates: 15–18 g
• Fiber: 3–4 g
• Sugar: 10–12 g

Values vary depending on the ingredients used.

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Health Benefits

• Rich in healthy fats from coconut.
• Good source of dietary fiber.
• Eggs provide high-quality protein.
• Can be made gluten-free if using only coconut and no wheat flour.
• Easy to adapt to lower-sugar diets.

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Recipe Notes

• Use unsweetened shredded coconut for the best texture.
• If using sweetened coconut, reduce the sugar by half.
• For a moister cake, add 2–3 tablespoons of yogurt or sour cream.
• For extra richness, replace the milk with coconut milk.

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Variations

• Add chocolate chips.
• Mix in chopped pineapple.
• Add cinnamon or cardamom.
• Top with toasted coconut flakes.
• Drizzle with melted dark chocolate after cooling.

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Storage

• Room temperature: Up to 2 days in an airtight container.
• Refrigerator: Up to 5 days.
• Freezer: Up to 2 months. Thaw overnight before serving.

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Frequently Asked Questions

Q: Can I make it without flour?
Yes. This recipe is naturally flourless if made only with shredded coconut.

Q: Can I replace the sugar?
Yes. Honey, maple syrup, coconut sugar, or a granulated sugar substitute can be used. Liquid sweeteners may slightly change the texture.

Q: Can I use desiccated coconut instead of shredded coconut?
Yes. Finely desiccated coconut creates a denser cake. You may need to add 1–2 tablespoons of extra milk.

Q: Is it gluten-free?
Yes, provided all ingredients (especially baking powder) are certified gluten-free.

Q: Can I make it dairy-free?
Yes. Use coconut oil instead of butter and a dairy-free milk such as coconut, almond, oat, or soy milk.

Q: Why is my cake dry?
It may have baked too long or the coconut absorbed more moisture than expected. Add a little extra milk next time or reduce the baking time.

Q: Can I bake it in an air fryer?
Yes. Bake at 320°F (160°C) for about 20–25 minutes, checking for doneness with a toothpick.

Q: Can I add nuts?
Yes. Chopped almonds, walnuts, pecans, pistachios, or macadamia nuts add crunch and flavor. Fold about ½ cup (50–60 g) into the batter before baking. If serving guests, always check for nut allergies.

This cake is simple, moist, and versatile, making it a great everyday dessert or snack.