No Flour, No Sugar Coconut Cake in 5 Minutes: A Simple and Healthy Dessert

In a medium bowl, whisk the eggs, applesauce (or mashed banana), coconut milk, and vanilla extract together until well combined.

Add the shredded coconut, baking powder, and salt. Stir until everything is evenly mixed.

Cook the Cake:

Heat a non-stick skillet over medium heat. Lightly grease the skillet with a small amount of oil or cooking spray.

Pour the batter into the skillet and spread it out evenly.

Cover the skillet with a lid and cook for about 5-7 minutes, or until the cake is set and golden brown on the bottom.

Check the cake by gently lifting the edges with a spatula—if it’s golden and firm, it’s ready to flip.

Flip the cake carefully and cook for another 2-3 minutes until lightly browned on the other side.

Serve:

Remove the cake from the skillet and let it cool slightly before cutting it into wedges.

Optionally, you can top it with a little extra shredded coconut or a drizzle of honey for added flavor.

Serving and Storage Tips