Indulge in the tropical paradise of coconut with this incredibly moist and fluffy coconut cake that requires no wheat flour and no special equipment. This simple one-bowl wonder transforms basic ingredients into a heavenly dessert that tastes like coconut candy in cake form. Perfect for those avoiding gluten or anyone craving an effortless yet impressive homemade treat, this recipe delivers maximum flavor with minimal effort.
Ingredients
- 3 large eggs
- Few drops vanilla extract (optional)
- 1 can condensed milk (395g / 14 oz)
- 1 pinch salt
- 150g shredded or flaked coconut (1½ cups)
- 200ml coconut milk (¾ cup + 1 tbsp)
- 120g cornstarch (1 cup)
- 1 tablespoon baking powder (16g)
Instructions
- Prepare the pan: Preheat oven to 180°C (350°F). Grease an 18x28cm (7×11 inch) baking pan with margarine and dust with cornstarch.
- Beat the eggs: In a large mixing bowl, crack the eggs and add a few drops of vanilla extract if using. Beat well by hand until smooth and well combined.
- Add wet ingredients: Pour in the entire can of condensed milk and add a pinch of salt. Beat thoroughly until the mixture is completely smooth and well incorporated.
- Mix in coconut: Add the shredded or flaked coconut to the bowl, followed by the coconut milk. Stir everything together until evenly distributed.
- Add dry ingredients: Gradually mix in the cornstarch, stirring until no lumps remain. Finally, add the baking powder and mix just until combined.
- Bake the cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 15 minutes before cutting. Serve warm or at room temperature.
Recipe Information
- Prep Time: 10 minutes
- Bake Time: 35 minutes
- Servings: 12 pieces
- Pan Size: 18x28cm (7×11 inch)
Nutrition (per slice): Approximately 195 calories, 4g protein, 8g fat, 28g carbs, 2g fiber
Why This Recipe is Perfect for You
This gluten-free coconut cake delivers exceptional health benefits while satisfying your sweet cravings. Coconut provides healthy medium-chain fatty acids that support metabolism and brain function, while cornstarch makes it naturally gluten-free for those with sensitivities. The eggs add high-quality protein and essential nutrients, and the minimal processing keeps all ingredients in their most nutritious form. Unlike traditional cakes loaded with refined flour and excessive sugar, this recipe relies on the natural sweetness of condensed milk and coconut, creating a dessert that’s both indulgent and nourishing. The moist, candy-like texture and intense coconut flavor make every bite a tropical escape, proving that healthy baking doesn’t require sacrificing taste or satisfaction.