When the craving for something sweet strikes, nothing beats the simplicity of a homemade dessert. Imagine the warm, inviting aroma of coconut filling your kitchen as you prepare a treat that requires just three ingredients. Enter the 3 Ingredient Coconut Cake—a flourless delight that captures the essence of coconut macaroons in a soft, cake form.
This quick and easy recipe combines the rich flavors of unsweetened shredded coconut with egg and sweetened condensed milk, creating a moist cake that’s perfect for any occasion, whether you’re hosting a casual brunch or celebrating a festive gathering. With no flour, butter, or oil in sight, it’s ideal for anyone looking to enjoy a guilt-free dessert without the fuss.
Stick around as we explore just how effortless and delicious this delightful cake can be, and discover some fun variations to personalize it to your taste!
Why Love the 3 Ingredient Coconut Cake?
Simplicity at its Best: With just three ingredients, this cake is a breeze to whip up, even for beginner bakers.
Irresistible Coconut Flavor: The combination of unsweetened shredded coconut and sweetened condensed milk brings out a rich, tropical essence.
Flourless Wonder: This cake is perfect for those avoiding gluten, making it accessible for everyone.
Versatile Enjoyment: Dress it up with fruit or whipped cream, or enjoy it plain—either way, it’s a hit!
Quick and Easy: No need for fancy tools or complicated steps; it’s a one-bowl wonder that saves you time in the kitchen.
Crowd-Pleasing Delight: Whether it’s for a birthday, potluck, or just a treat for yourself, this cake is sure to impress!
Ingredients for the 3 Ingredient Coconut Cake
• This simple ingredient list will make your baking a breeze!
For the Batter
- Eggs – Essential for structure and lightness, helping the cake rise beautifully.
- Full Fat Sweetened Condensed Milk – This creamy ingredient acts as both a sweetener and binder, ensuring a moist cake. Use full fat for the best results!
- Unsweetened Shredded Coconut – The star of the show! It delivers a rich coconut flavor that shines through without the added sweetness of sweetened coconut.
How to Make 3 Ingredient Coconut Cake
Preheat the oven: Set your oven to 350°F (177°C) to ensure it’s hot and ready for baking. Grease a 6-inch round one-piece cake pan and line the bottom with parchment paper for easy removal.
Whisk together: In a large mixing bowl, combine the eggs and full fat sweetened condensed milk. Whisk together until fully blended, creating a creamy mixture that will form the base of your cake.
Stir in coconut: Gently stir in the unsweetened shredded coconut to the mixture until everything is evenly combined. Let this mixture sit for about 10 minutes to thicken up a bit, enhancing the texture.
Whisk again: Give the batter a brief whisk to ensure the coconut is evenly distributed throughout, providing a delightful texture with every bite.
Bake the cake: Pour the batter into your prepared cake pan. Bake in the preheated oven for 35-40 minutes. The cake should rise and the top should turn a lovely golden brown; check with a toothpick to see if it comes out clean.
Cool completely: Once done, remove the cake from the oven and allow it to cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely before serving.
Optional: Serve it warm topped with whipped cream and fresh fruit for an elegant touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze 3 Ingredient Coconut Cake
Room Temperature: Allow the cake to cool completely, then store it in an airtight container at room temperature for up to 2 days to maintain its moisture.
Fridge: For longer freshness, cover the cake and place it in the fridge for up to 5 days. This helps retain its flavor and texture without drying out.
Freezer: To freeze, wrap slices individually in plastic wrap, then place them in a freezer-safe bag. The cake can stay frozen for up to 2 months; just thaw in the fridge when you’re ready to enjoy it.
Reheating: To reheat, simply warm slices in the microwave for about 10-15 seconds, or enjoy it cold for a delightful treat!
Make Ahead Options
These 3 Ingredient Coconut Cakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance. Simply mix together the eggs, sweetened condensed milk, and shredded coconut, cover the bowl tightly with plastic wrap, and refrigerate. This resting period helps to enhance the flavors while maintaining the cake’s moist texture. When you’re ready to bake, give the mixture a quick whisk and pour it into the prepared cake pan. Bake as directed, and you’ll enjoy a delicious dessert with minimal effort, making it ideal for busy weeknights or unexpected guests!
Expert Tips for 3 Ingredient Coconut Cake
• Pan Choice: Use a solid one-piece cake pan, not a springform, to avoid leaking due to the thin batter.
• Resting Time: Let the batter sit for 10 minutes after mixing to help it thicken for a better texture in your cake.
• Sweetened Coconut Warning: Always use unsweetened shredded coconut—using sweetened will make your cake overly sweet and impact the flavor.
• Final Baking Check: Bake until the top is golden and a toothpick comes out clean; overbaking can lead to dry edges.
• Frosting Option: If you want a little extra sweetness, spread a thin layer of condensed milk on top and sprinkle with coconut right before serving.
What to Serve with 3 Ingredient Coconut Cake?
Imagine pairing your luscious coconut cake with delightful accompaniments that elevate every bite, turning a simple dessert into a memorable experience.
- Fresh Berries: The tartness of strawberries or blueberries beautifully contrasts the sweetness of the cake, adding a burst of freshness.
- Whipped Cream: A light dollop of whipped cream adds creamy richness, making it a delightful complement to the moist coconut texture.
- Chocolate Drizzle: A warm chocolate sauce drizzled over the top brings a rich, indulgent element, creating a deliciously decadent experience.
- Citrus Zest: A sprinkle of lemon or lime zest over the cake enhances its flavor, adding a lively touch that brightens the coconut notes.
- Vanilla Ice Cream: Serve a slice alongside a scoop of rich vanilla ice cream for a classic pairing that delights with every forkful.
- Pineapple Chunks: Fresh or grilled pineapple adds a tropical touch that twirls perfectly with the coconut, enhancing that beachy vibe.
- Iced Tea: A refreshing glass of iced tea balances the sweet flavors, making it a perfect drink to enjoy with your cake.
- Coconut Sorbet: For coconut lovers, pairing the cake with a scoop of coconut sorbet amplifies the tropical experience delightfully.
Variations & Substitutions for 3 Ingredient Coconut Cake
Feel free to get creative with this recipe and customize it to suit your taste buds!
Citrus Zest: Add the zest of lemon or lime for a refreshing burst of flavor. This twist elevates the cake with a bright, zesty note that beautifully complements the coconut.
Extract Infusion: Incorporate a splash of vanilla or almond extract for an aromatic twist. Just a teaspoon can introduce a layer of warmth and richness, making each bite even more tempting.
Nutty Addition: Stir in some ground almonds or chopped nuts for added crunch and flavor. This not only enhances texture but also brings a delightful nuttiness that pairs well with coconut.
Chocolate Chips: Toss in dark or white chocolate chips for a sweet, rich surprise. Melting bits of chocolate throughout the cake will leave you craving more—it’s a match made in dessert heaven!
Spicy Touch: Add a hint of cinnamon or nutmeg for a warm spice kick. Just a dash can add depth and a cozy aroma, transporting your dessert experience to a whole new realm.
Dairy-Free Option: Swap the sweetened condensed milk for a dairy-free alternative, like coconut cream. This makes the cake entirely dairy-free without compromising its deliciousness.
Tropical Flair: Mix in some crushed pineapple for an extra tropical treat. This fruit addition also enhances moisture and infuses your cake with wonderful, fruity flavors.
Seed Swaps: For a nut-free variation, add sunflower or pumpkin seeds instead of nuts. This not only caters to allergies but also creates a delightful crunch in every slice.
3 Ingredient Coconut Cake Recipe FAQs
What type of eggs should I use for the 3 Ingredient Coconut Cake?
I recommend using large, fresh eggs for this recipe as they provide the necessary structure and moisture to help the cake rise beautifully. Always check the expiration date to ensure freshness!
How should I store the 3 Ingredient Coconut Cake and for how long?
Once cooled, store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Just make sure it’s covered to retain its moisture and flavor!
Can I freeze the 3 Ingredient Coconut Cake?
Absolutely! To freeze, let the cake cool completely, then wrap individual slices in plastic wrap and place them into a freezer-safe bag. It will stay fresh for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight.
What if my coconut cake is too dry?
If you find that your cake is on the dry side, it might have been overbaked. Always check for doneness with a toothpick at the center; it should come out clean without any wet batter. To prevent dryness next time, consider reducing the baking time by a few minutes.
Can I make this cake nut-free or dairy-free?
Definitely! While this recipe is naturally gluten-free, if you need a dairy-free option, look for a dairy-free sweetened condensed milk alternative available in stores. Make sure to check labels for any potential allergens!
How can I customize the flavors in my coconut cake?
To add a refreshing twist, consider mixing in some citrus zest, like lemon or lime. You can also enhance the flavor with a splash of vanilla extract or use a different coconut product, like coconut milk for a richer taste. The more flavors, the merrier!
Irresistibly Easy 3-Ingredient Coconut Cake That's Flourless Delight
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C) and grease a 6-inch round cake pan, lining the bottom with parchment paper.
- In a large mixing bowl, combine the eggs and sweetened condensed milk, whisking until fully blended.
- Gently stir in the unsweetened shredded coconut until evenly combined and let sit for 10 minutes.
- Whisk the batter again to ensure even distribution of coconut.
- Pour the batter into the prepared pan and bake for 35-40 minutes, until golden and a toothpick comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely before serving.
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