Recipe: Coconut Cake :: Easy Like a Sunday Morning

Recipe: Coconut Cake :: Easy Like a Sunday Morning

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Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

When you taste this quick and easy Coconut Cake, you’ll be blown away! It’s quite possibly the best cake I have ever made in my life. You must give it a try!! Moist and delicious on its own, there’s no need to worry about making a frosting for this cake.

In my last posting, I mentioned wanting to try Elana’s Coconut Bars (Grain-Free) but because I had such good success with transforming my Almond Ginger Chocolate Cake from a recipe for ‘Bars”, I decided to do the same with this recipe.

The changes I made were as follows…I used almond milk (the beverage) because I didn’t have any canned coconut milk on hand. Besides, I think canned coconut milk would have been too heavy for this cake. I reduced the honey to 1/4 cup and still found the cake was sweet enough to distract my insatiable sweet-tooth. I omitted the Stevia but you can add it if you prefer a sweeter tasting cake while keeping the calorie count down. Finally, to complete the transition from bars to cake, I added an extra tablespoon of coconut flour, some baking soda and then my homemade unsweetened kefir yogurt in the hopes that it would interact with the baking soda to give this cake some rise.

It worked out beautifully. Everyone who managed to scoop up a piece before it was gone, loved with this cake! No one suspected it was almost entirely made out of healthy, good for you ingredients. If you’re interested in learning more about the health benefits of coconut, you will find some info on over to Elana’s Site.


Recipe: Coconut Cake

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Summary: This cake is so moist and delicious, you won’t believe it’s gluten-free, grain-free and refined sugar-free. For an extra special treat, try a piece of this Coconut Cake warm from the oven along with a scoop of ice cream or frozen yogurt. Pure bliss!

Gluten-Free | Grain-Free | Sugar-Free | Vegetarian

Inspired by the Coconut Bars (Grain-Free) at Elana’s Pantry


  • 1/2 Cup almond flour
  • 2 Tbsp coconut flour
  • 1 1/2 Cups unsweetened shredded coconut
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 eggs
  • 1/3 Cup plain unsweetened yogurt (I used my homemade kefir yogurt)
  • 3/4 Cup almond milk or coconut milk (the beverage)
  • 1/3 Cup coconut oil, slightly melted
  • 1/4 Cup honey
  • 1 Tbsp vanilla extract


  1. Preheat oven to 350° F. Line an 8×8 cake pan with parchment paper.
  2. Mix almond flour, coconut flour, shredded coconut, baking soda and salt together until well blended.
  3. In a separate bowl or food processor, gently beat eggs. Add yogurt, milk, coconut oil, honey and vanilla. Stir until blended.
  4. Add dry ingredients to wet ingredients mixture. Stir until blended.
  5. Pour batter into prepared cake pan and bake at 350° F for 35-40 minutes or until the top is a nice golden brown with edges pulling away from the pan and a toothpick inserted in the centre comes out clean.
  6. Leave in pan for 10-15 minutes before gently transferring to a cooling rack.


Recipe by Laureen.

Preparation time: 15 minute(s)

Cooking time: 35 minute(s)

Diet type: Vegetarian

Diet tags: Gluten Free | Grain-Free | Sugar-Free

Number of servings (yield): 16

This recipe featured at

This posting is linked to the following events:

My Meatless Mondays hosted by My Sweet and Savoury

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Midnight Maniac Meatless Mondays hosted by Rebecca Jean at Midnight Maniac

Tuesday Talent Show hosted by Nikki at chef in training

Made From Scratch Tuesday hosted by Jen at Mess Hall To Bistro

Fat Tuesday hosted by Jill at Real Food Forager

Hearth and Soul Hop hosted by Alea at Premeditated Leftovers

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Whole Food Wednesday hosted by France at Beyond The Peel

Allergy Free Wednesdays hosted by Amber at The Tasty Alternative

Real Food Wednesday hosted by Kelly at Kelly the Kitchen Kop

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Gallery of Favorites hosted by Alea from Premeditated Leftovers

Living Well blog hop hosted by Lea at Nourishing Treasures

Allergy Friendly Friday hosted by Cybele Pascal

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Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
Gluten Free Grain-Free Quick & Easy Recipes Refined Sugar Free Sweets


  1. Connie says:

    This sounds like an amazing recipe. I will be adding this to my repetoire. We are on a new journey of health and wellness.

    Could I use Stevia instead of honey?

    • Laureen says:

      I’m sure you could use some Stevia but m not sure about replacing all of the honey as it lends moisture and helps give this cake that lovely golden colour. If you do omit the honey, you’ll have to increase one of the other wet ingredients…maybe the milk? What about replacing a potion of the honey? Decrease the honey from 1/4 cup to 2 Tbsp, then increase the milk by 2 Tbsp and add Stevia to taste? I think that should work. If you decide to give it a try, please stop back to let me know how it turned out :)

  2. Connie says:

    I found your blog through Living Well. I am so excited to be here. Our family (mostly dh and myself) are on a journey of better health and wellness and it looks like your blog is perfect to help this “I have no idea what I’m doing” gal.

    Not to mention, I live in Vancouver BC LOL….Hi neighbour.

    • Laureen says:

      Connie, I’m excited to have you. I love visitors, especially when they’re neighbours. I’m coming up on my first anniversary of being gluten free, how long have you been on your journey to better health?

  3. Laureen says:

    Vicky and Debbie, this cake is moist, light, delish and comes together quickly. You should give it a try and stop by to let me know how it turned out. I’m thinking I might cut back on the milk and add a bit of crushed pineapple. Mmmm, I’m making myself hungry :-)

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