Eggless Coconut Cake Recipe

Last Updated On: November 19, 2025 by Aarti

Eggless Coconut Cake Recipe with step by step pictures. This is a rich and chewy cake recipe made from coconut, all-purpose flour, sugar, butter and coconut milk. Coconut is mixed into the cake batter, so that the taste is evenly distributed in the cake. This version is a simple tea time coconut cake, for a more indulgent cake recipe you can make this elaborate three layer coconut cake. Learn how to make the best eggless coconut cake recipe with instructions.

Eggless Coconut Cake

This eggless coconut cake is a recipe I made a few weeks ago. I’ve always wanted to make eggless coconut cake that tastes like coconut cake. I used coconut and coconut milk which makes this cake so moist and flavorful. And one more thing I want to say is, this cake is very moist and soft.

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I made this cake a few weeks ago, I only ate a small piece. I thought about taking the cake to my workplace the next day. But believe it or not the cake will be gone in no time. I looked at my younger siblings, they smiled at me while laughing. I know what must happen. But I’m glad they liked it so much.

About Eggless Coconut Cake Recipe

Are you looking for a basic coconut cake that is egg free, then this is the answer. The recipe for making coconut cake uses the basic ingredients of wheat flour, butter, granulated sugar, coconut milk and coconut. This is a basic cake made without eggs that goes great with a cup of tea or coffee.

This cake is super moist and tender. This cake is made with coconut and coconut milk to make it soft. Because this cake contains coconut, it doesn’t last long and has a short shelf life.

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Ingredients

Ordinary Flour – I use wheat flour for this recipe. However, for a healthier alternative, you can use whole wheat flour.

Coconut – Fresh grated coconut can be used in this recipe. I used desiccated coconut instead of fresh coconut.

Coconut cream – I used coconut milk to make the cake soft, but you can swap it for regular or dairy-free milk.

Enlargement Agent – I use baking powder, baking soda to make the cake soft and moist.

Butter – if you want to make this cake dairy-free, use vegan oil or butter.

Sugar – use regular sugar for making the cake.

Phased Drawing

1) Preheat the oven to 180 degrees c. Line an 18 cm round tin with baking paper or foil. Set aside. Take butter, sugar, vanilla extract and coconut extract in a bowl.

2) use a wooden spoon to stir it.

3) Add coconut oil. I like using coconut oil because it enhances the coconut flavor of the cake.

4) Add sweetened condensed milk. it helps bind the dough well and acts as an egg substitute.

5)Add yoghurt | curd. Use thick, non-acidic curd.

6) Cream it well.

7) Add baking powder, baking soda and salt to the mixture and mix well.

8) Stir well until the ingredients are incorporated into the dough.

9)Now add wheat flour.

10) Pour in the coconut milk.

11) and use a wooden spoon or spatula to gently fold the dough.

12) Finally add the desiccated coconut.

13) Combine slowly.

14) Pour into the pan. Place in the oven and bake for 40 to 45 minutes. Or until the toothpick inserted comes out clean.

15) Remove the cake from the oven, let it cool completely.

16) After the cake has cooled. Take out the cake mold and cut into pieces.

17) Enjoy.

Expert Tips

• Don’t stir the dough for too long after the dry ingredients are added.
• You can also line a baking sheet with parchment paper.
• You can use frozen or fresh coconut and canned coconut milk for this.
• Chocolate chips or nuts of your choice can be added.
• Coconut extract can be skipped.

Serving & Storage

Since this cake contains coconut, store the coconut cake in the refrigerator if there is any leftover.

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