An egg-free, dairy-free, gluten-free, oil-free cake.
Seriously, that’s a pretty tall order! If you’re a skeptic, I bet you’re saying, “That can’t taste good!?!”
I understand. That’s why I’m here- to test these crazy things out for you.
The 4-ingredient Coconut Cake mixes up very quickly. It would’ve been even quicker if I had shredded coconut flakes on hand, but I only had flakes, so I buzzed them in the food processor to break them down and more closely resemble dessicated coconut.
Mix. Pour. Bake. Albeit hands-off, baking is the longest step. That gives you plenty of time to decide how to top the cake.
The Coconut Cake is quite moist with a very chewy texture. I really enjoyed it, not everyone in my house like the chewy aspect…but if you are used to coconut in a cake… there’s a good chance you’ll like it.
I did a very simple lemon powder sugar glaze with a bit of thinned fig jam. A few simple berries could be delightful. Let me know how it works for you!
Happy eating,
~Monique
4-Ingredient Coconut Cake
1 cup unsweetened coconut flakes (or shredded)
3/4 cup coconut sugar, a little more for sweeter or a little less for less sweet
1 cup full-fat, canned coconut milk
1 cup gluten flour +1 tsp baking powder if the flour isn’t self-rising. (add it if in doubt)
Optional: pinch of salt, 1 tsp vanilla extract
To serve: Coconut Whipped Cream, lemon powder sugar glaze (notes below), fig jam or fresh fruit like berries or mangoes.
Preheat the oven to 350°F
Grease, or line with parchment paper, a 7″ springform pan.
Whisk the coconut milk to ensure it’s combined (as it often separates in the can). Whisk in the vanilla and pinch of salt, if using.
If you are using coconut flakes, place them in a food processor and pulse to break them down.
Stir together the coconut flakes, sugar, flour and baking powder.
Lightly stir in the milk just until all is combined; overmixing can create a denser cake.
Pour the mix into a prepared cake pan and bake for ~50 minutes. The edges should pull away from the sides, and the cake bounces back upon touch. Have patience, it takes a bit of time.
Cool for 5 minutes in the pan.
Turn onto a wire rack, allow the 4-ingredient Coconut Cake to cool.
Serve with your favorite toppings. Store remainders in the refrigerator.
For the Lemon Powder Sugar Glaze with Fig Jam: Whisk 2 teaspoons coconut milk and 1 tsp lemon extract into 1/2 cup powdered sugar. Add 1 tablespoon of water to 1/4 cup of fig jam to thin slightly. Drizzle each on a slice.
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