Healthy • Gluten-Free • Naturally Sweetened • Quick
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.
Servings
Makes 6–8 slices.
Nutritional Estimate (per slice)
(Approximate — varies by ingredients used)
Calories: ~160
Protein: 4 g
Fat: 12 g
Carbs: 10–12 g
Sugar: 5–6 g (from natural sweetener)
Fiber: 3 g
Low-carb, gluten-free, refined-sugar-free.
Notes & Tips
✔ If you don’t have coconut flour, use extra shredded coconut (add ¼–½ cup).
✔ To make it dairy-free: use coconut milk + coconut oil.
✔ Want more moisture? Add 2–3 tbsp Greek yogurt.
✔ Add-ins: chocolate chips, berries, chopped nuts, or lemon zest.
✔ Be careful not to overbake — it browns quickly because of the honey.
Benefits
No refined flour (gluten-free)
No white sugar
High in fiber from coconut
Healthy fats (good for satiety)
Quick prep — only 5 minutes of mixing
Naturally sweet and nutrient-dense
Q&A
Q: Can I make this keto?
Yes—replace honey with keto maple syrup or monk fruit.
Q: Can I cook it in the microwave?
Yes—microwave in a greased dish for 5–7 minutes, checking at 5 minutes.
Q: Can I use only shredded coconut?
Yes—just add an extra ¼ cup. Texture will be more rustic.
Q: Can I store it?
Room temperature: 1 day
Fridge: 4–5 days
Freezer: 2 months
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