The 5-minute coconut cake is a delicious pantry cake, indulgent, easy, and quick to prepare.
A variant of the five-minute cake, known for being a really quick cake to make, with a simple and balanced batter prepared in just a few minutes and off to the oven for a fluffy and indulgent result, perfect for any occasion. The coconut cake will have a more intense flavor if you use “coconut milk,” more correctly called coconut beverage since the term “milk” has been prohibited by the European Union in food for non-animal derivatives, but you can safely replace it with regular milk and still get a soft and irresistible cake.
Read how to make the 5-minute coconut cake with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 4.6 oz sugar
- 1 cup coconut milk (beverage) (or regular milk)
- 5.4 tbsp vegetable oil
- 1.44 cups all-purpose flour
- 3.5 oz coconut flour
- 1 tsp vanilla extract
- 1 packet baking powder
- 1.8 oz powdered sugar
- coconut flour
- water (as needed)
Preparation of the 5-Minute Coconut Cake
In a large bowl, mix the all-purpose flour, coconut flour, sugar, and baking powder.
In another bowl, beat the eggs, add the “coconut” (beverage) milk or regular milk, vegetable oil, and vanilla extract, and mix them.Make a well in the center of the bowl with the flour mixture, pour in the egg mixture, and mix everything with a whisk until you have a smooth batter.
Grease and flour a 9.5-inch diameter cake pan and pour the prepared mixture into it.Bake the cake in a preheated static oven at 356°F for about thirty-five minutes, performing the toothpick test after the first half-hour of baking, by inserting a wooden toothpick into the cake, it should come out dry.
When it is cooked, remove from the oven and let your 5-minute coconut cake cool before transferring it to a serving plate.
Sift the powdered sugar for decoration into a small bowl and add a little water (about one tablespoon). Mix thoroughly, adding a bit more water if necessary until you have a smooth, creamy, and fluid mixture.Pour it over the cake, spreading it over the entire surface and immediately sprinkle with coconut flour before the prepared light glaze dries, so the flour remains “attached” to the cake without sliding off.
Store the cake under a cake dome to keep it soft.
Notes
Also visit the recipe collection Original 5-Minute Cake and Variants to discover many easy and quick cake recipes, soft and irresistible: you can find it by clicking directly HERE.
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