Let’s be honest, we all love a show-stopping dessert that looks like it took hours to prepare. But what if I told you that you could make a rich, moist, and flavorful coconut cake using just three simple ingredients? Yes, really! This 3 ingredient coconut cake is the ultimate no-fuss dessert, perfect for when you’re short on time but craving something sweet and satisfying.
This recipe is a game-changer. Whether you’re baking for a family gathering, hosting friends for brunch, or simply treating yourself, this cake hits the mark. Plus, it’s beginner-friendly, budget-friendly, and delicious.
3 Ingredient Coconut Cake
Ingredients
- 3 cups sweetened shredded coconut
- 1 cup (14 ounces)canned full-fat coconut milk
- 1 cup Self-rising flour
Why This Recipe Works
You might be wondering how only three ingredients can create something so satisfying. Let’s break it down:
Sweetened coconut adds chewiness and structure. It’s more than just flavor—it holds the cake together.
Sweetened condensed milk is thick, creamy, and packed with sugar. It acts as a sweetener and a liquid binder, eliminating the need for eggs or oil.
Self-rising flour lifts the cake and softens the texture, giving it that tender bite.
This trifecta of ingredients works together beautifully to produce a cake that’s moist, flavorful, and incredibly easy to prepare. There’s no need for a mixer, eggs, butter, or even frosting. And yet, it still tastes like something your grandma would proudly serve at a potluck.
How to Make 3 Ingredient Coconut Cake
Ready to bake? Let’s walk through the process together. It’s so simple that even if you’ve never baked a cake before, you’ll nail this on the first try.
Step 1. Preheat and Prepare
- First, preheat your oven to 350°F 175°C. Then, lightly grease a small cake pan (6-8 inches) or line it with parchment paper to prevent sticking.
Step 2. Mix the Ingredients
- In a large mixing bowl, combine the sweetened shredded coconut and self-rising flour. Stir to evenly coat the coconut with the flour.
- Next, pour in the can of sweetened condensed milk. Mix until everything is thoroughly combined. You should have a thick, sticky batter.
Step 3. Transfer to Pan
- Scoop the batter into your prepared baking dish. Press it gently into an even layer using a spatula or the back of a spoon.
Step 4. Bake
- Place the dish in your preheated oven and bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
Step 5. Cool and Slice
- Allow the cake to cool in the pan for 5–10 minutes before slicing into squares or bars. Serve warm or at room temperature for the best texture and flavor.
Tips for the Best 3 Ingredient Coconut Cake
To ensure your cake turns out perfectly every time, keep these tips in mind:
- Use fresh shredded coconut for the best flavor and texture.
- Room-temperature eggs(Optional) blend more smoothly into the batter.
- Don’t overbake the cake should be moist, not dry.
- Add toppings like whipped cream, toasted coconut, or fresh berries for extra flair.
How to Enjoy Your Coconut Cake
The base recipe is fabulous on its own, but if you’re feeling creative, here are a few ideas to make your 3 ingredient coconut cake uniquely yours:
- Add chocolate chips: For a sweet, gooey twist.
- Mix in chopped nuts: Walnuts, almonds, or pecans add crunch.
- Sprinkle with sea salt: To balance the sweetness and enhance flavor.
- Top with whipped cream or ice cream: For a delightful contrast in texture and temperature.
Want to make it tropical? Add crushed pineapple (just drain it well first) or mix in a dash of coconut extract for extra punch.
Storing Leftovers
One of the best things about this cake, besides how easy it is, is how well it stores.
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for 5–6 days. Just bring it to room temperature before serving.
- Freezer: As mentioned earlier, it freezes beautifully. Just thaw a slice whenever you need a coconut fix!
Reheating isn’t necessary, but if you want a warm piece, 10 seconds in the microwave will do the trick.
Conclusion: The Easiest Coconut Cake You’ll Ever Make
This 3 ingredient coconut cake is proof that baking doesn’t have to be complicated. With just coconut, Self-rising flour, and sugar, you can create a moist, flavorful dessert in no time.
Whether you’re serving it at a party or enjoying a slice with your afternoon coffee, this cake is sure to impress. Give it a try and taste the magic of simplicity!
Have you made this recipe? Share your results in the comments below!
Nutrition
Total Fat: 11g | Saturated Fat: 8g | Cholesterol: 6mg | Sodium: 120mg | Total Carbohydrate: 37g | Dietary Fiber: 2g | Total Sugars: 25g | Protein: 5g | Calcium: 70mg | Iron: 1mg | Potassium: 190mg
FAQ
How to bake a cake with four ingredients?
- Grease and line your cake pan.
- Beat together the butter, sweetened condensed milk, and eggs.
- Fold in the flour, tip it all into the cake pan, and bake.
- Turn out the cake and cool.
What is a secret ingredient for cakes?
The magic ingredient that separates cakes from pastries is baking powder – a dry mixture of two chemicals that turn into separate acids and bases when added to water and heated. When these two chemicals react, they create carbon dioxide and salt.
What ingredient makes cake Fluffy?
Cream the butter and sugar for at least 3-5 minutes until the mixture becomes light and fluffy. This step creates tiny air pockets in the batter, which expand during baking, giving your cake a soft and airy texture.
Can I make a cake with no eggs?
Eggless vanilla cake requires an egg substitute. There are many different ingredients that are used to replace eggs, such as egg replacers, yogurt, flax meal, and buttermilk. However, this no-egg cake recipe uses condensed milk and an acidic ingredient (vinegar or lemon juice) to replace eggs.
Why is my cake too dry?
Overbaking is the most common cause. Check for doneness at the 25-minute mark.