Easy Coconut Cake

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5 from 6 votes

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www.theconsciousplantkitchen.com

This Easy Coconut Cake is a moist, light, and fluffy recipe made from just 5 ingredients. You will love that this coconut cake is egg-free, and dairy-free so everyone can have a piece.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/easy-coconut-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: slices

Calories: 304.8kcal

Author: Carine Claudepierre

Ingredients

2 cups Self-Rising Flour (note 1)
1 cup Desiccated Coconut
1 cup Sugar (note 2)
1 ⅔ cups Full-fat Canned Coconut Milk (note 3)
7 tablespoon Melted Coconut Oil cooled, or more full fat coconut milk for oil-free

Optional

1 teaspoon Vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-inch round or square pan with parchment paper. Slightly oil with cooking oil. Set aside.
In large mixing bowl, add the self-rising flour, coconut and sugar. Whisk to combine.
Fold in the liquid ingredients: melted coconut oil, canned coconut milk, and optional vanilla extract. Whisk until it forms a smooth batter.
Pour evenly into the prepared pan and bake it on the center rack of the oven for 30-35 minutes until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
Let the cake cool down for 10 minutes in the pan, then cool it down for 2 hours on a cooling rack before slicing.
You can serve the cake plain or frost the cooled cake with my coconut frosting recipe or my dairy-free vanilla frosting.
Sprinkle coconut flakes on top of the cake before serving.

Notes

Note 1: To make 1 cup of self-rising flour, stir 2 teaspoons of baking powder per cup of all-purpose flour.

Note 2: Any granulated sweetener works in this recipe, like sugar, raw sugar, or coconut sugar.

Note 3: You can use packaged coconut milk, but the cake won't be as moist. Canned coconut milk contains more fat and makes the cake crumb moist and not dry.

Storage: Store the cake leftovers in a cake box in the fridge for up to 4 days.

Nutrition