Coconut Cake Made Simple: Gelatin-Free, Eggless Bliss
This coconut cake is an easy, eggless delight made with four simple ingredients, promising tropical flavor in each slice.
Equipment
- 9×5-inch loaf pan
- Mixing bowl
- sieve
Ingredients
For the Cake Base
- 2 cups Self-Rising Flour Make sure it's fresh to achieve the best rise.
- 1 cup Unsweetened Desiccated Coconut Feel free to use fine or medium for varying results.
- 1 cup White Granulated Sugar You can reduce the sugar for a less sweet cake if desired.
- 1 cup Full-Fat Milk Swap for unsweetened non-dairy milk for a dairy-free version.
For Flavor Enhancement
- 1 teaspoon Vanilla Extract Optional; other extracts can be used for a fun twist too.
Instructions
How to Make Coconut Cake
- Grease and line a 9x5 inch loaf pan with parchment paper.
- Preheat your oven to 356°F (180°C).
- Sift together self-rising flour, desiccated coconut, and sugar in a bowl.
- Add full-fat milk and vanilla extract into the dry mixture, and mix gently until just combined.
- Pour the batter into the prepared tin and bake for about 45 minutes.
- If desired, spread jam over the warm cake and sprinkle with toasted coconut.
Notes
Serve warm for a cozy treat or let it cool for a delightful dessert later. Optional toppings might include lemon zest, jam, or toasted coconut.