Simple 3-Ingredient Coconut Cake Recipe
A simple and moist coconut cake made with just three ingredients, offering a naturally sweet flavor and soft, slightly chewy texture.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 2 cups shredded coconut (unsweetened or lightly sweetened)
- 1 can (about 400 g) sweetened condensed milk
- 3 large eggs
Instructions
- Preheat oven to 180°C (350°F) and grease or line a small baking pan.
- Whisk eggs in a bowl until smooth and slightly frothy.
- Add sweetened condensed milk and mix until fully combined.
- Fold in shredded coconut until evenly distributed.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes until golden brown and set in the center.
- Let cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
- The batter will be thick, which is normal.
- Do not overmix to keep texture light.
- Add vanilla or citrus zest for extra flavor if desired.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
