4 Ingredient Coconut Cake

 coconut fudge cake

To the first Seven Year Old I have ever mothered,

How beautiful you are. No longer a baby, not yet an adult. Just my girl. Not my little girl and not my big girl. It’s a confusing place to be.

You are as gorgeous as ever. We sit together at night, top and tail on the couch. Your brother is in bed and your father is working. We read. We chat. It’s a time of day that we both love.

But there is more to the delightful, caring girl that you have always been.

You have realised that you do have a bit of control and a bit of influence over everyone else’s day. You have realised that you can say no, stomp your feet and defy your parents and the world will tick on, we will simply have to deal with it.

Your mind never stops. Every day is jam packed with learning and experiencing, of trying to decipher and make sense of it all. Every day you are finding who you are and where everyone else fits. Everyday is filled with adventures and frustrations.

It is a time that we all need to love and be patient. It is a time that we need to soak up the beauty that makes you, YOU.

It is a time where we need to talk about our family rules, to remember to be kind to each other and to help each other grow.

It is a time to hold you a little tighter and to take that extra minute to listen to your story.

Each night before I kiss you I brush the hair from your forehead. Your face is so close to mine and you are smiling. I stop you there and I look at every one of your perfectly placed freckles. I see the youth in your expression, in your skin and in your lips. I know how quickly these features will change. No matter how many photos I take I cannot hold onto them. With every fading freckle my baby girl is a step closer to independence.

I hold my breath, I close my eyes and I hope that they don’t fade too soon.

Happy birthday my Exquisite Princess, the girl who brought the brightest of colours into my days.

Happy birthday my intelligent friend, the girl who teaches me more than I imagined I could know.

Happy birthday my beautiful girl, the perfect daughter for me.

Loving you always,

Mum. Xxx

4 Ingredient Coconut Cake

  • 4 cups of desiccated coconut or 1 cup of coconut butter
  • 1 cup coconut cream
  • 4 eggs
  • 4 rounded tablespoons honey*
  1. Preheat your oven to 175°C or 350°F
  2. Grease and line a loaf tin with baking paper over hanging the sides for easy removal. Mine measures 19cm x 9 cm.
  3. Place the coconut into your processor and blend at high speed until it starts to form a smooth paste.
  4. Add the remaining ingredients and gently mix to combine.
  5. Pour the mixture into your prepared tin.
  6. Bake for 55 minutes.
  7. Remove from the oven and allow to cool in the tin. Place in the fridge overnight to set completely.
  8. Slice. Serve. Enjoy.

* you can use rice malt syrup if you prefer

Rate this recipe
4 Ingredient Coconut Cake
3 Based on 94 Review(s)
  • Wendywoo

    HAPPY 7th BIRTHDAY to you! What a special day for a very special girl! My daughter loved being seven, so I hope you do, too! With love from Wendy in England x x x x x x x

    • Thank YOU Wendy, yes 7 is off to a great start!!! xxx

  • Jay

    What size tin do you use?

  • Jessica

    Hi- just read this, tears streaming down my face. So beautiful, the happy sad tears. Written beautiful, you must cook as well as you write. Xx

  • Mimi

    Hi, how long does the desiccated coconut need to be mixed for?

    • Hi Mimi, this really depends on the strength and speed of your processor. It may take anything from 30 seconds to 3 minutes. I hope this helps. x

  • willow love

    This cake is so good! I used a 9 inch square cake pan, and then I topped it with an icing (your recipe) of tahini and honey and a bit of coconut oil. Everyone that’s tried it liked it. Thanks for all the wonderful recipes. I make the protein banana bread on a fairly regular basis, but this is a new fave.

    • Fabulous!!!!! Thank YOU so much!!!! I am glad you enjoyed it, I really appreciate the feedback. xxx

  • Clare

    My big girl is turning 7 in two weeks – what beautiful sentiments Belinda. You’ve inspired me again. Thank you.

  • Jen

    Could I use shredded coconut……or a mixture of shredded an desiccated ….thanks

    • Yes if you are using a high powered processor then I think using a mix of the two would be fine. x

  • liv23d

    Love the cake, thanks for the recipe. I’ve make it twice but every time it gets stuck in the tin, do you line it or what do you reccommend to stop the sticking? Thanks!

  • Sarah

    Hi, would chia eggs work instead of normal eggs? I am desperate to try this!

  • Jamie Knutson

    Can heavy cream be used in place of coconut cream? I just realized I don’t have any, but have some heavy cream on hand. Thanks!

  • Fiona Ralston

    Hi – With Easter in mind, I was thinking of making this, but adding cacao to make it chocolate – would you recommend doing this and if so, is there any changes you would make to the other ingredients to ensure the consistency is right?

    • Yes I think that would be lovely. I would perhaps try 2 tablespoons of cacao or cocoa and another tablespoon of honey. I would love to hear how you go with it. x

  • Sarah

    I made this over the Easter weekend and it was simply divine! the coconut took quite a bit to break down, but it was so work it 🙂

    • Sarah

      *worth it

    • Fabulous!!! Thank YOU Sarah. I really appreciate the feedback. I am glad you enjoyed it. x

  • Clarissa

    Hi! I love your recipes. Question: Do you need to mix the ingredients in a food processor? I’m using store bought coconut butter and don’t have a food processor. Can I mix them by hand? Thank you!

    • Hmm, certainly worth trying. I would warm the coconut butter just enough to soften. x

  • Jerry Alyssa McLennon-Williams

    Hello! After processing the coconut, do I then add all the other ingredients, to the food processor, or do I beat the eggs separately? Thank you!

    • I add my to the processor but I think either way would be fine. I hope you enjoy it. x

  • Jaid

    Amazing recipe-thank u so much! I substituted the coconut cream for almond milk, the honey for rice syrup and added a tsp of vanilla since I didn’t have coconut cream and I don’t eat honey since its high in fructose.

    • Fabulous!!! Thank you for the tips re subs. I am glad you enjoyed it. x

  • Sarsha Kate

    This is delicious and soooo easy ! Thankyou for you beautiful recipes 🙂 I added some cinnamon to the mix and drizzled some honey on top before I put it in the oven .. Went so nice and golden then mixed coconut and cinommon and sprinkled on top ????????

    • YUM!!! Thank YOU!! I really appreciate the feedback and would love to hear how you go with anything else that you try. x

  • Rita

    Im finding I’m having to take out and cover with foil to stop burning. Any suggestions as i noticed in you picture you have a nice yellow golden crust.

    • I would suggest exactly as you are doing, or lower your temp and extend the cooking time. Sorry if this isn’t much help.