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–+ servings

Coconut Skillet Cake

Quick and tasty Skillet Coconut Cake ready in 10-12 minutes. Perfect for lazy Sundays, easy to make with simple ingredients. Enjoy a fluffy, nutty treat anytime!
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Prep Time: 5 minutes
Cook Time: 7 minutes
Resting Time: 5 minutes
Total Time: 17 minutes
Servings: 2 people
Calories: 180kcal
Cost: $3

Equipment

  • Non-stick frying pan
  • Mixing bowl
  • Spatula
  • Whisk or fork
  • Oil for greasing

Ingredients

  • 1 egg egg
  • 2 tbsp sugar
  • 3 tbsp milk
  • 3 tbsp wheat flour
  • 1 tbsp grated coconut
  • 1/2 tsp baking powder
  • 1 tbsp oil

Instructions

  • In a mixing bowl, beat the egg and sugar until smooth and creamy.
  • Add the milk, wheat flour, and grated coconut, and mix until smooth.
  • Gently add the baking powder to the batter and mix lightly.
  • Heat a non-stick frying pan over low heat and lightly grease it with oil.
  • Pour the batter into the hot pan and cover it; cook for about 3 to 5 minutes until bubbles form.
  • Carefully flip the cake and cook the other side for another 2 minutes.
  • Remove the cake from the pan, sprinkle with grated coconut, and serve warm.

Notes

For a vegan option, substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). Use almond milk or any plant-based milk for a dairy-free alternative. To enhance the flavor, consider adding a pinch of cinnamon or a dash of vanilla extract to the batter. Serve with toppings like a spoonful of condensed milk, whipped cream, or fresh berries for extra indulgence. Store in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. Freeze for up to 2 months.

Nutrition

Calories: 180kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 80mg | Potassium: 130mg | Fiber: 1g | Sugar: 6g | Vitamin A: 100IU | Calcium: 50mg | Iron: 0.5mg
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