This cake is soft, aromatic, and full of coconut flavor. It’s made without refined flour, without white sugar, and comes together in just five minutes of mixing. Perfect for a light dessert, breakfast, or snack.
Ingredients
Dry Ingredients
1 ½ cups unsweetened shredded coconut
½ cup coconut flour OR finely ground coconut (optional but improves texture)
1 tsp baking powder
Pinch of salt
Wet Ingredients
3 large eggs
½ cup milk (regular or coconut milk)
¼ cup honey or maple syrup (natural sweetener)
3 tbsp melted butter or coconut oil
1 tsp vanilla extract
Optional: ½ tsp coconut extract for stronger flavor
Instructions
1. Preheat
Oven: 350°F (175°C)
Grease a small baking dish or round cake pan.
2. Mix the wet ingredients
Whisk together:
Eggs
Milk
Honey/maple syrup
Melted butter
Vanilla
3. Add dry ingredients
Stir in:
Shredded coconut
Coconut flour
Baking powder
Salt
Mix until just combined. Batter will be thick.
4. Bake
Pour into your baking dish.
Bake 25–35 minutes, or until:
top is golden,
center springs back,
toothpick comes out clean.
5. Cool & Serve
Let cool for at least 10 minutes.
Serve plain, with fruit, yogurt, or a drizzle of honey.
See continues on the next page
ADVERTISEMENT
