Four Ingredient White Coconut Cake
This super easy Four Ingredient White Coconut Cake is the simplest and easiest cake to make. Plus it is egg-free for those who have an egg allergy.
You can just throw the ingredients together, pour them into a loaf tin and bake – that’s it!
Preheat the oven to 180 degrees and grease a loaf tin well with canola oil or butter.
In a medium bowl add all the ingredients and whisk together until combined (don't over mix or the resulting cake will be thick and heavy).
Pour into the tin and bake for 45 minutes or until a skewer comes out clean.
Dust icing sugar over the top and serve warm.
Recipe Hints and Tips:
- This White Coconut Cake is best eaten fresh and warm from the oven.
- Does not freeze well.