Craving something sweet but want to avoid sugar and flour? This 5-minute coconut cake recipe is the perfect solution. It’s light, naturally sweetened, gluten-free, and packed with the rich flavor of coconut. Whether you’re on a diet, avoiding processed ingredients, or just looking for a quick treat, this recipe delivers a moist, satisfying cake using minimal ingredients.
With no baking required and a preparation time of just 5 minutes, it’s perfect for busy mornings, healthy snacking, or even a last-minute dessert. Plus, you don’t need an oven—just a microwave or steamer will do the trick. Dive into this wholesome indulgence and enjoy the taste of a cake without the guilt.
Ingredients:
- 2 eggs
- 3 tablespoons coconut oil (melted)
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup desiccated coconut
- 2 tablespoons coconut milk (or any milk of choice)
- 1/2 teaspoon baking powder
- A pinch of salt
- Extra desiccated coconut for topping (optional)
Instructions:
- Prepare the wet mixture
In a mixing bowl, crack the eggs and whisk them until they are light and slightly frothy. Add the melted coconut oil, honey (or maple syrup), and vanilla extract. Mix thoroughly to create a smooth liquid base. - Add dry ingredients
To the wet mixture, add the desiccated coconut, baking powder, and a pinch of salt. Stir well to ensure everything is evenly combined. Pour in the coconut milk gradually to loosen the batter. The texture should be thick but spreadable. - Check the consistency
The mixture should hold together but not be too runny. If it seems too dry, add an extra tablespoon of coconut milk. If it’s too liquid, add a bit more desiccated coconut. A proper balance ensures a soft and moist cake. - Transfer to a mold or mug
Lightly grease a microwave-safe mug, bowl, or small ramekin with coconut oil. Pour the cake batter into it, smoothing the top with a spoon. Make sure the container is only filled halfway, as the cake will rise slightly while cooking. - Cook the cake
Microwave the mixture on high for 1.5 to 2 minutes. The cake is ready when the top looks firm and springs back slightly when touched. If you don’t have a microwave, steam the batter for 10–12 minutes over medium heat using a covered pot or steamer basket. - Cool and garnish
Let the cake cool for a minute or two before removing it from the container. You can top it with a sprinkle of desiccated coconut, a drizzle of honey, or a few berries for an extra touch. - Serve and enjoy
Enjoy your warm, soft, coconut-infused cake right away. It’s best served fresh but can also be stored in the fridge for up to 24 hours and reheated for a quick snack later.