Every coconut lover knows the homely drupe packs big flavor inside its hairy shell. It pairs well with other ingredients, but is strong enough to play a starring role, especially when that role is cake. This flourless coconut cake is moist, tender, and downright snackable. It’s gluten-free, Easter-worthy, Passover-friendly, but simple enough to serve as an everyday snacking cake. With only six ingredients, this cake is a straightforward path to contentment.
I was never one of those kids that needed to be convinced to like coconut. Place Mounds, Almond Joy, or store-bought coconut cream pies in my vicinity, and I was a moth to a flame. This cake has the same coconut-centric style. All the focus is on coconut, with no competing flavors, and it has the casual snackability of a candy bar. It’s made with coconut flour, which hydrates and binds very differently than wheat flour. Coconut flour is high in fiber and absorbs liquid with disturbing efficiency, and all that absorption translates to moist results in the end. Coconut flour is naturally gluten-free and yields a pleasant tender texture, avoiding the gumminess that other non-gluten flours sometimes produce.
The other key ingredient in this recipe is eggs. They function as both a binder and “lightener.” I normally would say “leavener” in this context but this cake doesn’t really go anywhere. The eggs are separated so that the whites can be whipped and folded into the thick dough. In many recipes, this would make a fluffy batter that puffs up during baking, but this absorbent, thick coconut flour dough doesn’t rise much. Instead, the beaten egg whites aerate the batter to produce a dense, yet gorgeous, velvety crumb. The cake toasts and caramelizes along the edges, and the top becomes golden, signaling doneness. Each forkful is a delicate coconut love story.
Cake batter with egg whites.Photo: Allie Chanthorn Reinmann
In this recipe, you’ll combine the wet ingredients into the dry ingredients, then fold in the whipped egg whites just before baking. Separate the egg yolks from the whites, putting the yolks in a large measuring cup with the coconut milk and vanilla extract. Whisk those together thoroughly. (For a stronger coconut flavor, replace the vanilla extract with coconut extract.) In a large bowl, stir the coconut flour, sugar, and salt together. In a third bowl, whip the egg whites to a firm peak. You can do this manually with a whisk, with a hand mixer, or a stand mixer. I tend to do the “lazy” route (where I end up actually doing more physical labor) and whisk my arms off for five minutes.
Pour the wet ingredients into the dry ingredients and stir with a rubber spatula. This is where you’ll witness the power of coconut flour. The liquid will just disappear. The mixture will be crumbly and thick, but moist. Fold in the egg whites in four installments. The batter will feel kind of like soft polenta. Spread the batter into a parchment lined 9-inch cake pan, and make sure you get the batter down into the corners. Since the mixture is thick, it won’t seep or melt down into the corners like other cake batters. If air pockets get in there, they’ll stay there. Bake in a 350°F oven for 50 minutes, or until browned and firm to the touch.
Cake after baking.Photo: Allie Chanthorn Reinmann
Flip the cake out onto a cooling rack, and flip it over again so it’s top-side up. Cool the cake completely before cutting or it might not keep its shape. I highly suggest snacking on this cake in its simplicity with a cup of coffee, but you could certainly dress it up for a special occasion, like Easter or Passover, with a heap of whipped cream, shaved chocolate, powdered sugar, ganache, sliced mango and berries, or a drizzle of sweetened condensed milk. The coconut flavor is soft and delicate, so this cake would pair well with a number of toppings, but take care not to overpower it. Keep leftovers well-covered in the fridge for up to a week or on the counter for up to five days. (I’m confident this cake would freeze very well, but I haven’t tested that yet.)
Flourless Coconut Cake
Ingredients:
4 eggs, separated1 can full fat coconut milk (400-milliliter can)1 teaspoon vanilla extract (or coconut extract for more oomph)1 cup coconut flour1 cup sugar1 teaspoon saltOptional garnish ideas: whipped cream, chocolate curls, toasted coconut flakes, powdered sugar, toasted nuts, or sweetened condensed milk.Preheat the oven to 350°F. Line a 9-inch cake pan with a slather of butter and parchment paper.
Whisk the egg yolks, coconut milk, and vanilla extract together in a large measuring cup. Combine the coconut flour, sugar, and salt in a large bowl.
In a separate bowl, whisk the egg whites to firm peaks. Pour the wet ingredients into the dry ingredients and stir. The mixture will be thick. Fold the egg whites into the coconut mixture in four additions. The batter will remain thick, with the consistency of soft polenta.
Spread the batter into the cake pan, making sure to get the batter into the bottom corners of the pan. Bake at 350°F for 50 minutes, or until browned on top and the edge is deeply toasted. When you press the center it should be firm and bounce back slightly. Loosen the edge with a paring knife and let cool for 10 minutes. Invert onto a baking rack, and invert again so it is top-side up. Let the cake cool completely before garnishing (if at all) and serving.
