If you love soft, custard-style desserts, this Creamy No-Flour Coconut Cake is definitely worth trying. It’s rich, coconutty, incredibly smooth, and made without regular flour.

Ingredients

• 3 large eggs
• 1 can sweetened condensed milk
• 1 can coconut milk
• 2 tablespoons melted butter
• 500 ml whole milk
• 100 g cornstarch
• 150 g shredded coconut
• Extra shredded coconut for topping, optional

Instructions

1. Mix the Milk and Cornstarch

Pour 500 ml of milk into a bowl and add 100 g of cornstarch.

Whisk well until the cornstarch is completely dissolved and there are no lumps.

2. Make the Coconut Batter

In a large mixing bowl, lightly whisk the 3 eggs.

Add the sweetened condensed milk, coconut milk, melted butter, and the milk-cornstarch mixture.

Whisk everything together until smooth and well combined.

Finally, fold in 150 g of shredded coconut.

3. Prepare the Baking Pan

Lightly grease a baking pan with butter.

Pour the coconut mixture into the pan and spread it evenly.

For extra coconut flavor and a beautiful golden top, sprinkle a little more shredded coconut over the surface.

4. Bake

Preheat the oven to:

350°F / 180°C

Bake for approximately 40–50 minutes, or until the top is lightly golden and the center is set but still soft and creamy.

If the top browns too quickly, loosely cover it with aluminum foil during the final few minutes.

5. Cool and Slice

Remove the cake from the oven and allow it to cool completely.

For a firmer, creamier texture and cleaner slices, refrigerate it for 1–2 hours after cooling.

Cut into squares and serve.

The Result 🥥

The finished cake has a soft, silky, custard-like center with delicious coconut flavor in every bite.

The lightly toasted coconut on top adds a little texture while the inside stays rich, moist, and creamy.

It’s especially delicious served chilled.

Tips for the Best Coconut Cake

• Dissolve the cornstarch completely before adding it to the batter.
• Avoid overbaking or the cake may lose its creamy texture.
• Let the cake cool completely before slicing.
• Add toasted coconut on top for even more flavor.
• Store leftovers in an airtight container in the refrigerator for about 3–4 days.

Quick Recipe

3 eggs + 1 can condensed milk + 1 can coconut milk + 2 tbsp melted butter + 500 ml milk + 100 g cornstarch + 150 g shredded coconut

➡️ Mix everything together

➡️ Pour into a greased pan

➡️ Bake at 350°F / 180°C for 40–50 minutes

➡️ Cool, slice, and enjoy

Creamy, coconutty, and incredibly easy — this is one dessert you’ll want to make again and again. 🥥🤍