Coconut Cake Magic: Simple, Gelatin-Free & Delicious
This coconut cake is gelatin-free, light, and fluffy—a perfect indulgence for any occasion.
Equipment
- 9×5-inch loaf pan
- Mixing bowl
- Whisk
- Sifter
- Oven
Ingredients
For the Cake
- 2 cups Self-Raising Flour Substitution: Mix 2 tsp baking powder per cup of all-purpose flour if unavailable.
- 1 cup Unsweetened Desiccated Coconut Choose fine or medium texture for best results.
- 1 cup White Granulated Sugar Consider substituting with coconut sugar for a unique flavor.
- 1 cup Full-Fat Milk Can be replaced with unsweetened non-dairy milk.
Optional Flavor Enhancer
- 1 tsp Vanilla Extract Feel free to substitute with almond extract.
Instructions
How to Make 4-Ingredient Coconut Cake
- Grease and line a 9x5 inch loaf pan with parchment paper.
- Preheat your oven to 356°F (180°C).
- Sift together the self-raising flour, desiccated coconut, and sugar in a medium bowl.
- Pour in the full-fat milk and vanilla extract, mixing gently until just combined.
- Transfer the batter into the prepared pan and bake for about 45 minutes.
- After baking, spread a layer of jam on top and sprinkle with toasted coconut if desired.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Garnish with fresh fruit or whipped cream for an irresistible touch. Use fresh flour and measure accurately for the best results.