One Cup Wonder Coconut Cake

This recipe is just awesome! Easy to remember, easy ingredients, easy to make, easy to bake. Just 4 key ingredients – 1 cup of each, quick mix with a spoon and bake for 35 minutes. That’s it! I even make my 10yo daughter make this for us on the reg. And it’s just divine served with a quick homemade strawberry sauce and a big dollop of cream. Definitely one to have as part of your CBF dessert repertoire.

I promise this cake is easier than getting fat at Christmas! Just one cup each of shredded coconut, self-raising flour, sugar and milk, plus a dash of vanilla. Mix in a bowl by hand and bake. That is seriously all there is to it. No butter, no eggs, no creaming of ingredients, no machinery. All staple ingredients that I always have on hand.

It’s so simple, I leave my DD10 to her own devices to make this when we have no dessert in the house or when we are sh*t outta little lunch. So freakin’ easy!

There are no eggs or fats in this cake, so it is really important not to overcook it. If it’s done right, it will have a crispy edge and moist centre and the taste and texture of a cake crossed with a coconut macaroon.

Serve slices with an easy and delicious strawberry coulis and a big dollop of whipped cream. Delish!



  • 1 cup shredded or desiccated coconut
  • 1 cup self-raising flour
  • 1 cup caster sugar
  • 1 cup milk
  • 1/2 teaspoon vanilla extract

Strawberry sauce:

  • 1 punnet (250g) ripe strawberries
  • 2 tablespoons caster sugar
  • 3 tablespoons water


  • Preheat the oven to 180 degrees celsius.
  • Combine all ingredients in a bowl with a spoon.
  • Pour into a greased and floured cake pan (I like to use a bundt pan).
  • Bake for 35 minutes.
  • Leave aside to cool for at least 10 minutes before removing from the pan.

  • For the strawberry sauce, remove stalks from washed strawberries and cut into quarters.
  • Cook strawberries, water and sugar in a small saucepan on medium heat until the berries start to break down and the liquid is thick and syrupy (about 10-15 minutes).
  • Leave strawberries to cool for a few minutes before passing the mixture through a fine sieve.
  • Serve cake in slices with strawberry sauce and a dollop of thickened or whipped cream.

This is a really, really good recipe for those times when you need to produce a quick dessert or teatime treat, but CBF or have zero energy for baking…. in these times, be like me, and put your minions to work!

Mrs. Magic Pantry XO

*Link to original recipe source




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