Some cakes are meant to impress with layers, frostings, and fancy decorations, and then there are cakes like this one—simple, honest, and so good that you’ll find yourself making it again and again. This flourless coconut cake is one of those recipes that belongs in every home cook’s back pocket. It’s the kind of cake that makes you feel like you’ve baked something truly special, but with almost no effort at all.

What makes it so irresistible is not just the fact that it’s ridiculously easy to prepare—no mixer, no blender, no special techniques—but also that it has a flavor and texture that feels indulgent yet comforting. Each bite is moist, fluffy, and filled with sweet coconut flakes, almost like biting into a cocada candy but in a soft, sliceable cake form.

If you’ve ever craved a dessert that feels both traditional and fresh, this cake is it. It has that old-fashioned, homemade vibe while still being impressive enough to serve to guests. And the best part? It’s naturally gluten-free since it uses cornstarch instead of flour, making it a wonderful treat for everyone at the table. Whether you’re serving it with coffee in the morning, as an afternoon pick-me-up, or as a light dessert after dinner, this cake is versatile, tropical, and guaranteed to win over anyone who loves coconut.

Full Recipe

Ingredients

• 3 eggs

• A few drops of vanilla extract (optional, helps remove egg smell)

• 1 can of sweetened condensed milk

• A pinch of salt

• 150 g (about 1 ½ cups) shredded coconut (or coconut flakes)

• 1 small bottle of coconut milk (200 ml / about ¾ cup)

• 5 tablespoons cornstarch

• 1 tablespoon baking powder

• Butter and cornstarch for greasing the pan

Step-by-Step Cooking Directions

Step 1 – Egg mixture Crack the eggs into a mixing bowl and add a few drops of vanilla extract if you’d like. Whisk well until foamy. Stir in the sweetened condensed milk and a pinch of salt. Whisk until smooth.
Step 2 – Coconut boost Add the shredded coconut and pour in the coconut milk. Mix until well combined—the batter should look rich and creamy.
Step 3 – Dry ingredients Stir in the cornstarch, then gently fold in the baking powder. Mix only until just combined; the batter will remain slightly thick and creamy.
Step 4 – Bake Pour the batter into a 9×13-inch pan (or 18×28 cm) greased with butter and dusted with cornstarch. Bake in a preheated oven at 350°F (180°C) for about 35 minutes, or until the top is golden and set.
Step 5 – Serve Let the cake cool for about 15 minutes before slicing into generous squares. The texture will be moist, fluffy, and loaded with sweet coconut bites—just like a cocada in cake form.

Nutrients (approx. per slice)

• Calories: 210

• Carbohydrates: 26 g

• Protein: 4 g

• Fat: 10 g

• Fiber: 2 g

• Sugar: 18 g

Why You’ll Love This Recipe

This cake is a lifesaver when you want something sweet and quick. It’s naturally gluten-free since it uses cornstarch instead of flour, it’s moist from the coconut milk, and it’s bursting with coconut flavor. Plus, it’s super easy—no mixer, no blender, and ready in less than an hour. It’s perfect for a family treat, potluck dessert, or a cozy coffee break.

The Origins and Inspiration Behind the Dish

Coconut has always had a special place in Brazilian desserts, from creamy puddings to chewy cocadas sold at street fairs. This cake takes inspiration from those traditional coconut sweets but transforms them into a soft, bake-and-slice cake that feels both rustic and modern. It’s proof that classic flavors can be enjoyed in new, easy ways.

Ingredient Spotlight

The coconut is the star here, providing both texture and a tropical sweetness. The coconut milk intensifies the flavor and ensures the cake stays moist. The cornstarch acts as a flour substitute, giving structure without heaviness, making this cake naturally gluten-free. The baking powder helps it rise into a soft, airy bite, while the sweetened condensed milk ties it all together with creamy sweetness.

Storage and Reheating Tips

This cake keeps well at room temperature for up to 2 days if covered tightly. In the refrigerator, it lasts up to 5 days without losing its softness. To reheat, pop a slice in the microwave for 20 seconds to bring back that fresh-from-the-oven texture. You can also freeze individual slices wrapped in plastic wrap for up to 1 month—just thaw overnight in the fridge before serving.

Common Variations to Try

You can add white chocolate chips to the batter for extra sweetness, mix in chopped nuts for crunch, or even swap regular coconut for toasted coconut for a deeper flavor. For an extra indulgent version, drizzle with a coconut milk and condensed milk glaze after baking.

Pairing Recommendations

This cake pairs beautifully with a hot cup of coffee or tea. For a tropical vibe, serve with fresh pineapple or mango slices. If you want to dress it up as a dessert, add a scoop of vanilla ice cream or a dollop of whipped cream—it takes the cake to the next level.

Health Benefits

While it’s definitely a treat, this cake does offer some nutritional perks from the coconut. Coconut is a good source of dietary fiber, healthy fats, and minerals like potassium and magnesium. And since it’s made without flour, it’s a great option for anyone looking for a gluten-free dessert alternative (as long as all ingredients used are certified gluten-free).

Conclusion

At the end of the day, this flourless coconut cake is proof that baking doesn’t need to be complicated to be delicious. It’s simple, quick, and has just the right amount of sweetness to satisfy your dessert cravings without being heavy. The texture is soft yet rich, the coconut flavor shines through beautifully, and it feels like the perfect marriage of traditional comfort food and tropical indulgence.

If you’re the type of person who believes the best recipes are the ones you can whip up on a whim and still feel proud to serve, this cake is exactly that. Whether you’re making it for family, friends, or just yourself on a quiet afternoon, it’s the kind of dessert that brings joy in every bite. So next time you have a can of condensed milk and some coconut in your pantry, don’t overthink it—make this cake. You’ll be glad you did.