5-Minute Prep Coconut “Cloud” Cake

by

5-Minute Prep Coconut “Cloud” Cake

Prep time: 5 minutes | Bake time: 30–35 minutes | Servings: 6

Ingredients

  • 2 cups Unsweetened shredded coconut (fine desiccated works best)

  • 4 large Eggs (at room temperature)

  • 1 cup Full-fat coconut milk (from a can, shaken well)

  • 1 tsp Vanilla extract

  • A pinch of salt

  • Optional: 2–3 tbsp of monk fruit or erythritol if you prefer a sweeter cake.

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a small baking dish (about 7 or 8 inches) with coconut oil or butter.

  2. Blend the Batter: In a blender or large bowl, combine the eggs, coconut milk, vanilla, and sweetener (if using). Whisk or blend until the mixture is frothy and well-combined.

  3. Incorporate Coconut: Fold in the shredded coconut and salt. Stir gently until all the coconut is moistened. Let the batter sit for 2 minutes so the coconut can absorb some of the liquid.

  4. Bake: Pour the batter into the prepared dish. Bake for 30 to 35 minutes, or until the top is a beautiful golden brown and the center feels set to the touch.

  5. Cool and Set: For the best “melt-in-your-mouth” experience, let the cake cool completely. Like the blueberry yogurt cake we discussed, this cake sets beautifully if chilled in the refrigerator for an hour before serving.

Why This Recipe Works

  • Simple & Fast: The active prep takes only about 5 minutes of mixing.

  • Naturally Healthy: By avoiding flour and sugar, this cake is high in healthy fats and protein, keeping you satisfied without a sugar crash.

  • Texture: The combination of shredded coconut and eggs creates a texture that is a cross between a traditional cake and a rich custard.

Leave a Comment