NO FLOUR • NO SUGAR COCONUT CAKENO FLOUR • NO SUGAR COCONUT CAKE

By Muhammad Faizan

A Simple, Healthy, 5-Minute Coconut Dessert

This coconut cake is naturally sweetened, gluten-free, and refined-sugar-free. It uses only wholesome ingredients—eggs, coconut, milk, and a natural sweetener—to create a fragrant, custard-like cake with a golden, caramelized crust. Just blend, bake, and enjoy!

INGREDIENTS (Standard Version)

Serves: 6–8 slices
Prep time: 5 minutes
Bake time: 30–40 minutes

✔ Dry Ingredients

  • 1 ½ cups (120 g) unsweetened shredded coconut

  • 1 tsp baking powder

  • 1 pinch salt

✔ Wet Ingredients

  • 3 large eggs

  • 1 cup (240 ml) milk (regular, coconut milk, or almond milk)

  • 3 tbsp melted butter or coconut oil

  • 1 tsp vanilla extract

  • 3–4 tbsp natural sweetener of choice:

    • Honey, maple syrup, or

    • Zero-calorie sweetener (erythritol/stevia/monk fruit)

INSTRUCTIONS

1️⃣ Preheat & Prepare

Preheat oven to 180°C (350°F). Grease a small baking dish.

2️⃣ Mix the Wet Ingredients

Whisk together:

  • Eggs

  • Milk

  • Melted butter

  • Vanilla

  • Natural sweetener

3️⃣ Add the Dry Ingredients

Add:

  • Shredded coconut

  • Baking powder

  • Pinch of salt

Mix until combined (batter will be slightly loose—this is normal).

4️⃣ Bake

Pour batter into the baking dish and bake for 30–40 minutes, or until:

  • The top is golden brown

  • A toothpick inserted comes out clean

5️⃣ Cool & Serve

Cool slightly before slicing. The texture will firm as it cools.

NOTES & TIPS

  • Sweetness level: Adjust based on your natural sweetener. Coconut itself adds mild sweetness.

  • Texture: More like a moist coconut custard-cake or flan-like coconut bar.

  • Dairy-free option: Use coconut milk + coconut oil.

  • Extra flavor options:

    • Add lemon zest

    • Add a pinch of cinnamon

    • Add 2 tbsp cocoa powder for a chocolate variation

  • Add-ins: Blueberries, chopped nuts, or dark chocolate chips.

  • Make it fluffier: Blend batter in a blender for 10–15 seconds.

SERVING SUGGESTIONS

  • Drizzle with honey or sugar-free syrup

  • Serve with Greek yogurt

  • Top with berries

  • Add a dusting of cinnamon or coconut flakes

Perfect for breakfast, snack, or a light dessert.

NUTRITIONAL INFO (per slice, 1 of 8)

(Approximate values; varies by sweetener & milk)

  • Calories: 160

  • Protein: 5 g

  • Fat: 12 g

  • Carbohydrates: 8–10 g (lower if using zero-cal sweetener)

  • Fiber: 3 g

  • Sugar: 2–4 g (from coconut + milk)

  • Gluten: 0 g

HEALTH BENEFITS

✔ Gluten-Free – Safe for gluten-sensitive individuals
✔ No refined sugar – Blood sugar-friendly (especially with sugar-free sweetener)
✔ High in healthy fats – Coconut provides MCTs for energy + satiety
✔ Protein-rich – Eggs support muscle repair & fullness
✔ Quick & minimally processed – Only whole-food ingredients

Q&A

Q1: Can I make this recipe keto-friendly?

Yes—use full-fat coconut milk + butter + erythritol/monk fruit. Carbs drop to ~4 g per slice.

Q2: Can I replace the shredded coconut with coconut flour?

No. Coconut flour absorbs too much liquid. Stick to shredded/desiccated coconut.

Q3: Can it be made vegan?

Yes—replace eggs with:

  • 3 flax eggs (3 tbsp ground flax + 9 tbsp water)
    And use plant milk + coconut oil.

Q4: How do I store it?

  • Refrigerate up to 5 days

  • Freeze slices up to 2 months

Q5: Why is it so golden on top?

The natural sugars in coconut + the eggs caramelize beautifully in the oven.

 

Leave a Comment