Discover the tropical charm of Eggless Coconut Cake—a luscious, moist treat bursting with coconut flavor in every bite. Unlike typical sponge cakes, this version blends desiccated coconut right into the batter, ensuring that sweet, nutty essence is deeply infused. The result is a richer bite, making it an ideal dessert for celebrations or as a satisfying snack alongside your afternoon tea. The creamy whipped frosting and classic coconut topping add just the right amount of indulgence, topped with cherries for a pop of color and fun!
Baking this coconut cake is wonderfully simple with pantry staples and a splash of coconut milk for extra richness. Using desiccated coconut (instead of fresh) maintains the perfect texture and helps the cake stay fresh longer. You can easily add your favorite twists—swap flours, try different frostings, or add a sprinkling of chocolate for variety. Serve generous slices on festive occasions or enjoy it as a comforting homemade snack. This cake stores well for a couple of days, meaning you can enjoy its deliciousness at your own pace.
Eggless Coconut Cake Recipe | Desiccated Coconut Sponge Delight
Print RecipeIngredients
- ½ cup (100 grams) butter, room temperature
- 1 cup (230 grams) sugar
- ¾ cup (190 ml) coconut milk
- ¼ cup (60 ml) buttermilk
- 1 tsp vanilla extract
- 2 cup (300 grams) maida / plain flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 cup whipping cream, 35% milk fat
- ¼ cup powdered sugar / icing sugar
- 1 tsp vanilla extract
- 1 cup desiccated coconut
- few cherries, for garnishing
Instructions
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the coconut milk, buttermilk, and vanilla extract, whisking until the mixture is smooth.
Sift in the plain flour, baking powder, baking soda, and salt, then gently fold the ingredients together until just combined.
Tap the bowl lightly to release any trapped air before transferring the batter to a lined cake tin.
Bake in a preheated oven at 180°C (356°F) for about 45 minutes or until a toothpick inserted comes out clean.
Let the cake cool completely, then whip the cream with powdered sugar and vanilla extract until soft peaks form.
Frost the cooled cake with the whipped cream, ensuring an even layer over the top and sides.
Generously coat the frosted cake with desiccated coconut and finish with cherries for garnishing.
Notes
Tips:
Use desiccated coconut for the best texture, as fresh coconut introduces too much moisture., Coconut milk enhances both the flavor and moisture—shaking the can before opening ensures a consistent mix., Feel free to swap all-purpose flour for wheat flour for a healthier twist., For added flair, try chocolate or cream cheese frosting instead of classic whipped cream., Store the cake in an airtight container at room temperature for up to two days.
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